Chicken Fajitas Recipe

Name: Chicken Fajitas Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Cuisine: American
Ingredients: 2 lb Chicken Breast (2 pounds boneless skinless chicken breasts (sliced into thin strips)); 1 piece Red Bell Pepper (1 medium red pepper (deseeded and sliced into thin strips)); 1 piece Bell Pepper (1 medium bell pepper (deseeded and sliced into thin strips)); 1 piece Yellow Onion (1 medium onion (peeled and sliced into thin strips)); 3 tbsp Olive Oil (3 tablespoons olive oil); 1 tbsp Lemon Juice (1 tablespoon lemon juice); ½ tsp Chili Powder (1/2 teaspoon chili powder); 1 tsp Cumin Powder (1 teaspoon ground cumin); 0 pieces Cayenne Pepper (pinch cayenne pepper); 1 tsp Stone House Seasoning (1 teaspoon Stone House Seasoning); 6 pieces Tortilla (6-8 tortillas (warmed) — up to 8); 0 pieces Sour Cream (sour cream); 0 pieces Avocado (sliced avocado); 0 pieces Restaurant Style Salsa (restaurant style salsa); 0 pieces Guacamole (guacamole)

Chicken Fajitas Recipe - Main Course (American)

25 minAmerican

Servings6

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Egg Free

Ingredients

For 6 servings

Chicken Breast2 lb · 2 pounds boneless skinless chicken breasts (sliced into thin strips)
Red Bell Pepper1 piece · 1 medium red pepper (deseeded and sliced into thin strips)
Bell Pepper1 piece · 1 medium bell pepper (deseeded and sliced into thin strips)
Yellow Onion1 piece · 1 medium onion (peeled and sliced into thin strips)
Olive Oil3 tbsp · 3 tablespoons olive oil
Lemon Juice1 tbsp · 1 tablespoon lemon juice
Chili Powder½ tsp · 1/2 teaspoon chili powder
Cumin Powder1 tsp · 1 teaspoon ground cumin
Cayenne Pepper0 pieces · pinch cayenne pepper
Stone House Seasoning1 tsp · 1 teaspoon Stone House Seasoning
Tortilla6 pieces · 6-8 tortillas (warmed) — up to 8
Sour Cream0 pieces · sour cream
Avocado0 pieces · sliced avocado
Restaurant Style Salsa0 pieces · restaurant style salsa
Guacamole0 pieces · guacamole

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Steps

1Place the chicken into a sealable bag. Place the peppers and onion into a separate sealable bag. Add the olive oil, lemon juice, chili powder, ground cumin, cayenne pepper, Stone House seasoning to a jar with a screw top or tight fitting lid. Shake until well combined. Pour 1/3 over chicken, 1/3 over vegetables and reserve the remainder in the jar for using when cooking the chicken fajitas. Seal the bags tightly and refrigerate for one hour to overnight.
2When ready to cook, heat a large skillet over medium-high heat. Pour vegetable bag into the skillet and cook until just tender crisp, about 5 minutes. Remove the vegetables from the skillet to a plate and add chicken strips to the same skillet. When the chicken is cooked throughout, add vegetables back to the skillet along with the reserved marinade.
3Serve with tortilla and optional garnishes.