Chicken Fajitas

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Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 2
Calories: 849kcal

Ingredients

Chips and Guacamole

  • 1 Avocado cut in half
  • 2 tsp Fresh cilantro chopped
  • 1 TBSP Lime juice
  • 1/4 tsp Garlic powder
  • Salt to taste
  • Black pepper to taste
  • 2 oz Tortilla chips

Fajitas

  • 2 TBSP Extra-virgin olive oil
  • 1/2 cup Onion sliced
  • 1/2 cup Red bell pepper thinly sliced
  • 1/2 cup Green bell pepper thinly sliced
  • Salt to taste
  • Black pepper to taste
  • 8 oz Chicken breast boneless skinless sliced thin
  • 1/2 tsp Garlic powder
  • 1/2 tsp Ground cumin
  • 1/2 tsp Paprika
  • 4 Soft taco shells
  • 4 TBSP Sour cream (optional)

Margarita Mocktail

  • 2 TBSP Honey
  • 2 oz Orange juice
  • ½ cup Lime juice to taste
  • 12 oz Water
  • Ice cubes (optional)
  • 2 wedges Lime for garnish (optional)
US Customary - Metric

Instructions

  • Make the guacamole: Scoop out the flesh of the avocado and mash it in a bowl with a fork. Add the chopped cilantro, lime juice, garlic powder, salt, and pepper. Mix until combined and it reaches your desired consistency. Refrigerate in a sealed container until ready to serve.
  • In a large skillet or non-stick pan, heat the olive oil over medium heat. Add the onions and bell peppers. Season with salt and black pepper. Sauté for 5–7 minutes or until the onions are translucent and the peppers are tender.
  • Add the sliced chicken breast to the pan along with garlic powder, cumin, paprika, and additional salt and pepper to taste. Cook until the chicken is browned and reaches an internal temperature of 165°F (74°C) to ensure food safety.
  • While the chicken is cooking, warm the soft taco shells in a nonstick pan over medium heat, about 20–30 seconds per side until soft and pliable.
  • Prepare the margarita mocktail: In a pitcher or large glass, stir together the honey, orange juice, lime juice, and water. Taste and adjust the lime or honey as needed. Serve over ice and garnish with lime wedges if desired.
  • Assemble and serve: Fill the taco shells with the cooked fajita mixture and top with sour cream if using. Plate alongside tortilla chips and guacamole. Serve with the margarita mocktail on the side.

Nutrition

Calories: 849kcal | Carbohydrates: 81g | Protein: 32g | Fat: 48g | Saturated Fat: 10g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 25g | Trans Fat: 0.1g | Cholesterol: 87mg | Sodium: 334mg | Potassium: 1446mg | Fiber: 13g | Sugar: 27g | Vitamin A: 1999IU | Vitamin C: 132mg | Calcium: 143mg | Iron: 3mg

Chicken Fajitas

No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Servings 2
Calories 849 kcal

Ingredients
 
 

Chips and Guacamole

  • 1 Avocado cut in half
  • 2 tsp Fresh cilantro chopped
  • 1 TBSP Lime juice
  • 1/4 tsp Garlic powder
  • Salt to taste
  • Black pepper to taste
  • 2 oz Tortilla chips

Fajitas

  • 2 TBSP Extra-virgin olive oil
  • 1/2 cup Onion sliced
  • 1/2 cup Red bell pepper thinly sliced
  • 1/2 cup Green bell pepper thinly sliced
  • Salt to taste
  • Black pepper to taste
  • 8 oz Chicken breast boneless skinless sliced thin
  • 1/2 tsp Garlic powder
  • 1/2 tsp Ground cumin
  • 1/2 tsp Paprika
  • 4 Soft taco shells
  • 4 TBSP Sour cream (optional)

Margarita Mocktail

  • 2 TBSP Honey
  • 2 oz Orange juice
  • ½ cup Lime juice to taste
  • 12 oz Water
  • Ice cubes (optional)
  • 2 wedges Lime for garnish (optional)

Instructions
 

  • Make the guacamole: Scoop out the flesh of the avocado and mash it in a bowl with a fork. Add the chopped cilantro, lime juice, garlic powder, salt, and pepper. Mix until combined and it reaches your desired consistency. Refrigerate in a sealed container until ready to serve.
  • In a large skillet or non-stick pan, heat the olive oil over medium heat. Add the onions and bell peppers. Season with salt and black pepper. Sauté for 5–7 minutes or until the onions are translucent and the peppers are tender.
  • Add the sliced chicken breast to the pan along with garlic powder, cumin, paprika, and additional salt and pepper to taste. Cook until the chicken is browned and reaches an internal temperature of 165°F (74°C) to ensure food safety.
  • While the chicken is cooking, warm the soft taco shells in a nonstick pan over medium heat, about 20–30 seconds per side until soft and pliable.
  • Prepare the margarita mocktail: In a pitcher or large glass, stir together the honey, orange juice, lime juice, and water. Taste and adjust the lime or honey as needed. Serve over ice and garnish with lime wedges if desired.
  • Assemble and serve: Fill the taco shells with the cooked fajita mixture and top with sour cream if using. Plate alongside tortilla chips and guacamole. Serve with the margarita mocktail on the side.

Nutrition

Calories: 849kcalCarbohydrates: 81gProtein: 32gFat: 48gSaturated Fat: 10gPolyunsaturated Fat: 9gMonounsaturated Fat: 25gTrans Fat: 0.1gCholesterol: 87mgSodium: 334mgPotassium: 1446mgFiber: 13gSugar: 27gVitamin A: 1999IUVitamin C: 132mgCalcium: 143mgIron: 3mg
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