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Fajitas hold a special place in the heart of Tex-Mex cuisine, celebrated for their vibrant flavors and delightful presentation. Originating from the ranch lands of Texas in the 1930s, this dish has evolved from humble beginnings into a beloved staple across the globe. The sizzle of marinated chicken and colorful vegetables hitting a hot skillet is an unmistakable sound that brings about an instant sense of excitement. Among the various fajita options, chicken fajitas stand out as a healthy and vibrant meal choice, appealing to both the health-conscious and those simply looking to enjoy a delicious dish.

Easy Chicken Fajitas Loaded with Veggies

Discover the magic of Sizzling Veggie-Packed Chicken Fajitas, a Tex-Mex classic bursting with vibrant flavors! Originating from Texas, these delicious fajitas feature marinated chicken and fresh vegetables, perfect for busy weeknights or gatherings. This recipe walks you through marinating the chicken, sautéing colorful veggies, and assembling everything for a mouthwatering meal. Easy to customize, you can add your favorite toppings for the ultimate fajita experience. Enjoy a healthy, satisfying dish that will impress family and friends!
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Ingredients
  

1 lb boneless, skinless chicken breasts, sliced into thin strips

2 tablespoons olive oil (plus extra for sautéing)

1 medium red bell pepper, sliced into thin strips

1 medium yellow bell pepper, sliced into thin strips

1 medium green bell pepper, sliced into thin strips

1 medium onion, thinly sliced

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon smoked paprika

½ teaspoon salt

¼ teaspoon black pepper

Juice of 1 fresh lime

8 small flour tortillas

Fresh cilantro, chopped (for garnish)

Optional toppings: sour cream, guacamole, salsa

Instructions
 

Marinate the Chicken: In a medium mixing bowl, combine the sliced chicken strips with 2 tablespoons of olive oil, minced garlic, ground cumin, chili powder, smoked paprika, salt, black pepper, and the juice of 1 lime. Mix everything thoroughly until the chicken is well coated in the marinade. For optimal flavor, cover the bowl and let it marinate in the refrigerator for at least 15-30 minutes.

    Sauté the Veggies: In a large cast-iron skillet or a non-stick frying pan, heat a splash of olive oil over medium-high heat. Once the oil is hot, add the sliced onions and bell peppers. Sauté the vegetables for about 5-7 minutes, stirring often, until they are tender yet still retain some crispness. Once cooked, transfer the veggies to a plate and set aside.

      Cook the Chicken: In the same skillet, add a bit more olive oil if necessary, then carefully add the marinated chicken strips. Cook for about 6-8 minutes, stirring occasionally, until the chicken is cooked through and has developed a nice golden-brown color.

        Combine Everything: Once the chicken is fully cooked, reduce the heat to medium and add the sautéed vegetables back into the skillet. Toss everything together gently for an additional 2-3 minutes, allowing the flavors to meld and for everything to heat through.

          Serve: While the mixture is warming, prepare the flour tortillas by warming them in a separate pan or the microwave until they are soft and pliable. To serve, lay out the warm tortillas and spoon a generous portion of the chicken and veggie mixture onto each one. Garnish with a sprinkle of fresh chopped cilantro and add any optional toppings you desire, such as sour cream, guacamole, or salsa.

            Enjoy: Roll up your fajitas tightly, and savor the delicious blend of flavors and textures in every bite!

              Prep Time, Total Time, Servings: 30 minutes | 45 minutes | 4 servings