Serves 4
30 min
Easy Chicken Fajitas
Recipe GLPR2e418e51e84c1b
Quick and vibrant griddled chicken fajitas with charred peppers and onions. Chicken breasts are marinated in a smoky spice blend with lime, then cooked on a hot griddle until golden and crispy. Served warm with tortillas, fresh salad, and salsa for a simple weeknight dinner.
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Ingredients
2 boneless, skinless chicken breasts, about 6 oz each
1 heaped tablespoon smoked paprika
1 tablespoon ground coriander
Pinch of ground cumin
2 cloves garlic, minced
4 tablespoons olive oil
1 Juice of 1 lime
4-5 drops hot sauce (Tabasco or similar)
Salt to taste
Black pepper to taste
1 red onion, finely sliced
1 red bell pepper, sliced
1 red chilli, finely sliced (optional)
8 medium flour or corn tortillas
Mixed fresh salad greens
1 container (8 oz) fresh salsa
Directions
Preheat oven to 400°F (200°C). Wrap the 8 tortillas in foil and set aside to warm in the oven later.
In a bowl, combine the smoked paprika, ground coriander, pinch of cumin, minced garlic, olive oil, lime juice, and hot sauce. Season with salt and black pepper. Mix until smooth.
Slice the chicken breasts into thin, even strips. Add the sliced chicken, red onion, red bell pepper, and red chilli (if using) to the marinade. Toss to coat all ingredients evenly.
Heat a griddle pan or large cast-iron skillet over high heat until very hot and beginning to smoke, about 2 minutes.
Pour the entire chicken and vegetable mixture into the hot pan. Using tongs, keep everything moving constantly for about 5 minutes. Work in batches if needed to avoid crowding. Cook until the chicken is deeply charred and caramelized, and the vegetables are tender with charred edges.
To verify doneness, cut the thickest piece of chicken in half and check that no pink remains. The internal temperature should reach 165°F (74°C). If any part appears undercooked, continue cooking over medium-high heat until completely cooked through.
Place the wrapped tortillas in the preheated oven for 2–3 minutes to warm through. Transfer the cooked chicken and vegetable mixture to a serving platter. Serve with warm tortillas, fresh salad greens, and salsa on the side.
