This is a chicken fajita recipe that I have been making for many years now. It’s very tasty and quick and easy to make. I make a large batch of the fajitas so we can have it for leftovers the next day. Large batches are sort of a theme for most of the dinners I make.
There are only 3 main steps to making the fajitas. 1) Cutting up the chicken and letting it sit in the marinade. 2) Cutting up the peppers and onions. 3) Frying it all in a large frying pan. Pretty easy, huh? The picture below shows the chicken after I have cut it up and put it in the bag with the marinade.
This next picture shows the marinade I used for the chicken. It is from McCormick brand and all you did is mix 2 packets (with my large batch recipe) and 1/2 cup water and 1/2 cup olive oil together. Mix it up real good and then soak the cut up chicken in it.
I like to cut up the chicken in the afternoon and let it soak in with the marinade for a couple hours before it is time to eat. After cutting up the chicken, I also cut up the peppers and onion so then when I get home from the gym later in the day, I can just fry up the chicken on the stovetop and add in the peppers and onions real fast. I have found that I dislike the cutting up the ingredients more-so than the frying of the ingredients. It is nice to break up the steps throughout the day so it doesn’t feel like I have been in the kitchen for hours come dinner time.
When it’s about 45 minutes to dinner time, I start frying up the chicken-marinade mixture in the frying pan. You want to fry it real good until there is no more pink showing.
After the chicken has been fried up, it’s time to add the peppers and onions to the frying pan. Fry those up with the chicken until the vegetables are nice and tender. That’s it! Now it’s time to eat. The picture at the top of this post shows the final result of the fajitas ready to serve! I like to warm up my tortilla and fill it with the fajitas and add a little cheese on top. You, of course, can add whatever toppings you enjoy.
Chicken Fajita Recipe
- Large pack of chicken breasts from Walmart
- 2 packs of McCormick Chipolte Pepper Marinade
- 6 large peppers of your desired color. I like to mix it up between the reds, oranges, and yellows. (I’m not a fan of green peppers)
- 1 large yellow onion
- 1/2 cup olive oil
- 1/2 cup water
- Flour tortillas
- Cheddar cheese
First cup up the chicken into small chunks. As you are cutting the chicken, add the cut up pieces to a large zip lock bag.
Next, mix the marinade packets with the water and the oil. Then dump the marinade in the zip lock bag with the chicken. Let that soak for 15 minutes or more.
Now cut up the peppers and the onion.
After the chicken has been marinated for at least 15 minutes, you can now dump it out into a frying pan and fry up the chicken until it is no longer pink. Then add the peppers and onions to the same pan and keep frying until the vegetables are tender.