Sizzling chicken fajitas with peppers, onions, lime, warm spices, and soft tortillas.
20 min prep 15 min cook
Keeps the screen on · step-by-step guide · built-in timer
Cut the chicken breast into thin strips, and slice the peppers and onion lengthwise.
Mix the olive oil, lime juice, crushed garlic, cumin, sweet paprika, oregano, and salt.
Coat the chicken in the marinade and let it sit at room temperature for 10 minutes.
Heat a wide pan over high heat and brown the chicken in two batches for 6 minutes.
Add the peppers and onions to the same pan and saute for 5 minutes, until the edges lightly char.
Return the chicken to the vegetables and toss together for 2 minutes.
Warm the tortillas in a dry pan for 30 seconds and serve with the fajita filling.
💡 Tip: Do not crowd the pan; when the chicken and peppers cook in two batches, they brown instead of steaming.
🍽️ Serving suggestion: Bring fajitas de pollo to the table with warm tortillas, pico de gallo, and optional mashed avocado.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~430
kcal calories
32
g protein
44
g carbs
14
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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