# Sizzling Chicken Fajitas

Sizzling Chicken Fajitas — a easy recipe with 6 main ingredients, ready in about 30 min and serving 4. Check which of its ingredients are on sale at grocery stores near you.

- **Time:** 30 min
- **Serves:** 4
- **Difficulty:** easy
- **Tags:** dinner, chicken, mexican, quick
- **Source:** https://savingrecipes.com/recipes/chicken-fajitas

## Ingredients

- 1.5 lb chicken breast
- 3 bell peppers
- 1 onion
- 8 tortillas
- 2 limes
- Sour cream
- Fajita seasoning _(pantry staple)_
- 2 tbsp olive oil _(pantry staple)_

## Instructions

1. Slice chicken, peppers, and onion; toss with seasoning and oil.
2. Sear in a screaming-hot skillet until charred at the edges, ~8 min.
3. Squeeze lime over; serve in warm tortillas with sour cream.

## Tips

- The pan needs to be genuinely screaming hot, and you need to leave things alone. Char is the point — constant stirring gives you pale, steamed chicken and peppers.
- Cook in two batches unless your pan is huge. Everything at once drops the heat and you lose the char entirely.
- Lime goes on at the very end, off the heat. Cooked lime juice tastes flat and slightly bitter.

## Substitutions

- **Chicken breast:** Thighs are juicier and harder to overcook. Flank or skirt steak sliced against the grain makes beef fajitas; portobello mushrooms work for vegetarian.
- **Fajita seasoning:** 2 tsp chilli powder, 1 tsp cumin, 1 tsp paprika, ½ tsp garlic powder, ½ tsp oregano, salt.
- **Sour cream:** Greek yoghurt, guacamole, or salsa.
- **Tortillas:** Corn for gluten-free, or skip them and serve over rice as a bowl.

## Storage & reheating

Keeps 3 days refrigerated. Reheat hard and fast in a hot pan — gentle reheating makes the peppers limp. Freezes 2 months, though the peppers soften noticeably. Store tortillas separately.

## Common questions

### Why aren't my fajitas charred like at a restaurant?

Restaurant kitchens use far more heat than a home hob. Get the pan as hot as it goes, dry the chicken first, don't crowd it, and don't stir for the first 3 minutes. Cast iron helps a lot.

### What's the difference between fajita and taco seasoning?

Fajita leans on paprika and is milder and smokier; taco seasoning has more chilli and cumin. Interchangeable at a push.

### Should I marinate the chicken?

30 minutes in lime, oil and the spices improves it. Beyond about 2 hours the acid starts breaking the meat down and it turns mealy.


_Photo: Missvain — CC BY 4.0 (https://commons.wikimedia.org/wiki/File:Chicken_fajitas_-_La_Hacienda_-_Sarah_Stierch.jpg)_