Chicken Fajita

No ratings yet
Print
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 4 servings
Calories: 506kcal

Ingredients

  • 2 tbsp Extra-virgin olive oil
  • 1/2 Onion sliced
  • 1 Red bell pepper thinly sliced
  • 1 lb Chicken breast boneless skinless sliced thin
  • 1/2 Lime juice
  • 1/2 tsp Chili powder
  • 1/2 tsp Ground cumin
  • 1 cup Corn
  • 4 Soft taco shells
  • 1 tbsp Fresh cilantro chopped for garnish
  • 1.5 Avocados sliced
  • 3 tsp Sour cream

Instructions

  • In a large skillet over medium heat, heat 1 tbsp. oil. Add the onions and peppers, and season with salt and pepper to taste. Cook until onions and peppers are tender, about 6 minutes. Add in the chicken, lime juice, chili powder, and cumin; sauté until the chicken is cooked through and no longer pink.
  • Add the corn and cook for 1 to 2 minutes.
  • Warm the taco shells on both sides in a nonstick pan on medium heat.
  • Garnish with cilantro, serve with sliced avocado and sour cream on the side.

Video

Notes

Steak Internal Temperatures:
  • Rare: 115 - 120 degrees F
  • Medium Rare: 125 - 130 degrees F
  • Medium: 135 - 140 degrees F
  • Medium Well: 145 - 150 degrees F
  • Well Done: 160 degrees F

Nutrition

Calories: 506kcal | Carbohydrates: 34g | Protein: 24g | Fat: 32g | Saturated Fat: 6g | Cholesterol: 53mg | Sodium: 272mg | Potassium: 990mg | Fiber: 9g | Sugar: 6g | Vitamin A: 1615IU | Vitamin C: 65mg | Calcium: 70mg | Iron: 3mg

Chicken Fajita

No ratings yet
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Servings 4 servings
Calories 506 kcal

Ingredients
  

  • 2 tbsp Extra-virgin olive oil
  • 1/2 Onion sliced
  • 1 Red bell pepper thinly sliced
  • 1 lb Chicken breast boneless skinless sliced thin
  • 1/2 Lime juice
  • 1/2 tsp Chili powder
  • 1/2 tsp Ground cumin
  • 1 cup Corn
  • 4 Soft taco shells
  • 1 tbsp Fresh cilantro chopped for garnish
  • 1.5 Avocados sliced
  • 3 tsp Sour cream

Instructions
 

  • In a large skillet over medium heat, heat 1 tbsp. oil. Add the onions and peppers, and season with salt and pepper to taste. Cook until onions and peppers are tender, about 6 minutes. Add in the chicken, lime juice, chili powder, and cumin; sauté until the chicken is cooked through and no longer pink.
  • Add the corn and cook for 1 to 2 minutes.
  • Warm the taco shells on both sides in a nonstick pan on medium heat.
  • Garnish with cilantro, serve with sliced avocado and sour cream on the side.

Video

Notes

Steak Internal Temperatures:
  • Rare: 115 - 120 degrees F
  • Medium Rare: 125 - 130 degrees F
  • Medium: 135 - 140 degrees F
  • Medium Well: 145 - 150 degrees F
  • Well Done: 160 degrees F

Nutrition

Calories: 506kcalCarbohydrates: 34gProtein: 24gFat: 32gSaturated Fat: 6gCholesterol: 53mgSodium: 272mgPotassium: 990mgFiber: 9gSugar: 6gVitamin A: 1615IUVitamin C: 65mgCalcium: 70mgIron: 3mg
Tried this recipe?Let us know how it was!