Lunch: Chicken Fajitas

Recipe by Georgia Downard Classic Tex-Mex Chicken fajitas are a festive and flavorful main for easy weeknight dinners. Divide up the ingredients and all the toppings for a build-your-own, DIY fajita bar party at home: simply set out the rotisserie chicke

Ingredients

2 tablespoons olive oil, divided
1 onion, sliced
2 red, yellow, or orange bell peppers, or a combination, cored and sliced
Salt, to taste
2 garlic cloves, minced
1 1/4 teaspoons ground cumin, or to taste
1 teaspoon ground chili powder, or to taste
6 tablespoons fresh lime juice, divided
1/4 cup chopped fresh cilantro, divided
1 (3- to 4-pound) roasted whole chicken, chopped
8 (8-inch) flour tortillas
Toppings: salsa, sliced avocado or prepared guacamole, sour cream, and sliced green onions

Instructions

Heat 1 tablespoon oil in a large skillet over medium-high heat; add onion, bell pepper, and salt, and cook 3 minutes. Add garlic, cumin, and chili powder, and cook 1 minute or until vegetables are crisp-tender. Remove from heat, and stir in 2 tablespoons lime juice and 2 tablespoons cilantro.
Heat tortillas according to package directions.
Whisk together remaining 1 tablespoon oil, 4 tablespoons lime juice, and 2 tablespoons cilantro in a small bowl; season with salt. Drizzle dressing over chicken; toss to coat. Arrange chicken, vegetables, and warm tortillas on platter. Serve with toppings.

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