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+ servings

Chicken Fajitas

These easy chicken fajitas make the perfect quick and easy weeknight dinner!

Recipe from Two Peas & Their Pod

4.5 from 4 votes

Ingredients
  

For the Chicken and Vegetables:

  • 1/4 cup pineapple juice
  • Grated zest and juice of 1 lime
  • 1 tablespoon olive oil
  • 1/4 cup chopped onion
  • 2 garlic cloves, minced
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • 1 pound boneless skinless chicken breasts, cut lengthwise into 1 1/2-inch thick strips
  • Cooking spray
  • 1 green bell pepper, cut into 1/4-inch-wide slices
  • 1 red bell pepper, cut into 1/4-inch-wide slices
  • 1 large onion, cut into 1/4-inch-wide slices
  • Freshly ground black pepper

For Assembly:

  • 8 corn tortillas
  • 1/2 cup shredded Mexican cheese blend
  • Toppings: guacamole, pico de gallo, plain Greek yogurt, lettuce, cilantro

Instructions
 

  • For the chicken and vegetables: In a liquid measuring cup, whisk together the pineapple juice, lime zest, lime juice, olive oil, onion, garlic, chili powder, cumin, oregano, smoked paprika, and 1/2 teaspoon of the salt.
  • Place the chicken in a large zip-top plastic bag and add the marinade. Massage the marinade into the chicken, making sure to evenly coat all the pieces. Refrigerate for at least 1 hour or as long as overnight.
  • Adjust an oven rack in the center and another 4 to 6 inches from the broiler and preheat the oven to 400 degrees F. Spray a large rimmed sheet pan with oil and set aside (you can also line it with foil, then spray).
  • Remove the chicken from the marinade, shaking off any excess, and place it on the prepared pan. Pour the marinade into a large bowl, add the bell peppers and onion, and toss well. Spread the vegetables evenly on the pan around the chicken and sprinkle with the remaining 1/2 teaspoon salt and pepper to taste. Toss to coat and spread out evenly in the pan.
  • Bake on the center rack until the chicken is almost cooked through, about 15 minutes.
  • Switch the oven to high broil. Give the vegetables and chicken a good toss, move to the top rack, and broil until the vegetables and chicken are slightly charred and the chicken is cooked through, 4 to 5 minutes. Remove the pan from the oven and transfer the chicken to a cutting board. Place the tortillas directly on the top oven rack and broil until warm and slightly charred, about 1 minute. Slice the chicken into small pieces and mix with the vegetables.
  • To assemble, evenly distribute the chicken and vegetables among the tortillas. Top cheese and desired toppings. Serve warm.

Nutrition

Calories: 389kcal, Carbohydrates: 33g, Protein: 32g, Fat: 14g, Saturated Fat: 4g, Cholesterol: 84mg, Sodium: 771mg, Potassium: 740mg, Fiber: 5g, Sugar: 5g, Vitamin A: 1405IU, Vitamin C: 66.7mg, Calcium: 165mg, Iron: 2.3mg
Keywords chicken fajitas, fajitas