Chicken Fajitas

5 from 1 vote

Seared chicken with peppers and onions are richly seasoned with chili, cumin, garlic, and paprika. I like to serve this with guacamole, Greek yogurt or sour cream, and fresh herbs. Make a large batch of the chicken in marinade and freeze it, uncooked. Then thaw overnight the day before you want to use it.

Course Main Course

Cuisine Latin American, Mexican

Keyword bell pepper, Chicken, dairy-free, dinner, easy, egg-free, fajitas, Latin American, lunch, mexican, nut-free

Prep Time 15

Cook Time 20

Marinating Time 30

Total Time 50

Servings

Calories 352kcal

Author Jenny Ross

Ingredients

2 teaspoons chili powder
2 teaspoons onion powder
2 teaspoons cumin
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper ground
1/8 teaspoon baking soda
3 garlic cloves minced
1 1/2 pounds chicken thighs
2 teaspoons avocado oil divided
1 red bell pepper sliced
1 yellow bell pepper sliced
1 white onion sliced

Get Recipe Ingredients

Instructions

Combine all ingredients through the chicken thighs and marinate for 30 minutes at room temperature or overnight, refrigerated.
While the chicken marinates, cook the vegetables. Heat 1 teaspoon avocado oil in a large non-stick pan. Add the onions and bell peppers and cook over high heat until lightly charred in spots and the onions are soft and translucent, stirring occasionally to allow for browning, about 8-10 minutes. Transfer to a bowl and set aside, do not clean the pan.
Heat 1 teaspoon avocado oil in a large non-stick pan. Add the chicken and cook until browned, flip and continue to cook until brown all over, another 5-7 minutes. Remove to a cutting board, slice and add back the pan along with the vegetables, reheating everything quickly and serve.

Notes

You can also prepare this in the oven. Bake at 400ºF for 20-25 minutes, broiling at the end for another couple of minutes to slightly char the vegetables.

Protein:Energy Quotient [calories]: 1.8

Nutrition