Copycat Chili's Fajitas

Name: Copycat Chili's Fajitas (Standard)
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 1.5 lbs Chicken breasts-boneless, skinless; 2 tbsp Olive oil; 1 tbsp Lime juice-freshly squeezed; 1 tbsp Soy sauce; 1 tsp Chili powder; 1/2 tsp Cumin; 1/4 tsp Garlic powder; 1/4 tsp Black pepper; 1 Bell pepper-red, sliced; 1 Bell pepper-green, sliced; 1 Onion-yellow, sliced; 8 Flour tortillas; To taste Sour cream; To taste Guacamole; To taste Salsa

⏱45 min

👥4

🔥450 cal

Easy

🍽️Mexican

A classic, flavorful fajita recipe perfect for a weeknight meal. This version uses readily available ingredients and straightforward techniques to recreate the Chili's experience at home.

1.5 lbs Chicken breasts-boneless, skinless

2 tbsp Olive oil

1 tbsp Lime juice-freshly squeezed

1 tbsp Soy sauce

1 tsp Chili powder

See all 15 ingredients ↓

(0 reviews)

⏱45 min

👥4

🔥450 cal

Easy

🍽️Mexican

A classic, flavorful fajita recipe perfect for a weeknight meal. This version uses readily available ingredients and straightforward techniques to recreate the Chili's experience at home.

#fajitas #chicken #mexican #weeknight meal

Instructions

In a bowl, combine all Marinade ingredients.
Add Chicken to the marinade, ensuring it's well coated. Marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
Heat a large skillet or cast-iron pan over medium-high heat.
Add marinated Chicken to the hot skillet and cook for 6-8 minutes per side, or until cooked through.
Remove Chicken from the skillet and let rest for 5 minutes. Slice thinly against the grain.
Add Vegetables to the same skillet and cook for 5-7 minutes, or until tender-crisp.
Return sliced Chicken to the skillet with the Vegetables and toss to combine. Heat through.
Warm tortillas according to package directions.
Serve Chicken and Vegetable mixture in warm tortillas with desired toppings (Sour cream, Guacamole, Salsa).

Ingredients

1.5 lbs 680 g Chicken breasts-boneless, skinless
2 tbsp 30 mL Olive oil
1 tbsp 15 mL Lime juice-freshly squeezed
1 tbsp 15 mL Soy sauce
1 tsp 5 mL Chili powder
1/2 tsp 2.5 mL Cumin
1/4 tsp 1.25 mL Garlic powder
1/4 tsp 1.25 mL Black pepper
1 150 g Bell pepper-red, sliced
1 150 g Bell pepper-green, sliced
1 100 g Onion-yellow, sliced
8 8 Flour tortillas
To taste To taste Sour cream
To taste To taste Guacamole
To taste To taste Salsa

Equipment

Large skillet or cast-iron pan
Mixing bowl
Cutting board
Knife

Instructions

In a bowl, combine all Marinade ingredients.
Add Chicken to the marinade, ensuring it's well coated. Marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
Heat a large skillet or cast-iron pan over medium-high heat.
Add marinated Chicken to the hot skillet and cook for 6-8 minutes per side, or until cooked through.
Remove Chicken from the skillet and let rest for 5 minutes. Slice thinly against the grain.
Add Vegetables to the same skillet and cook for 5-7 minutes, or until tender-crisp.
Return sliced Chicken to the skillet with the Vegetables and toss to combine. Heat through.
Warm tortillas according to package directions.
Serve Chicken and Vegetable mixture in warm tortillas with desired toppings (Sour cream, Guacamole, Salsa).

Nutrition per serving

Calories 450

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Copycat Chili's Fajitas

Copycat Chili's Fajitas

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