Chili's Fajitas with Chicken
Chili's Fajitas Recipe has a citrus kick that makes it stand out from the rest! Plus you get tons of toppings! Marinated grilled chicken, peppers and onions perfectly cooked and topped with pico, sour cream, cheese and more!
Equipment
Ingredients
Marinade:
- 2 medium lemons juiced
- 2 medium limes juiced
- ¼ cup extra virgin olive oil
- 2 garlic cloves roughly chopped
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp chili lime seasoning or Tajin
- 1 tsp salt
Chicken Fajitas:
- 1 lb boneless skinless chicken breast
- 1 yellow onion sliced
- 1 green pepper sliced
- 1 red pepper sliced
- 1 tbsp vegetable oil
- 1 tsp chili lime seasoning or Tajin
- 1/2 lime juiced
On the Side:
- 1/2 cup pico de gallo
- 1/2 cup grated Mexican cheese
- 1/2 cup guacamole
- 1/2 cup sour cream
- 12 6 inch flour tortillas
- 1/2 cup Salsa
Instructions
- Combine all of the ingredients for the marinade in a ziploc bag. Slice chicken breasts into thin bite-sized pieces and add to ziploc bag. Let it marinate in the refrigerator overnight, if possible.2 medium lemons, 2 medium limes, ¼ cup extra virgin olive oil, 2 garlic cloves, 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp chili lime seasoning, 1 tsp salt, 1 lb boneless skinless chicken breast
- In a separate large shallow skillet over medium high heat - add canola oil. Add in onion and pepper slices and saute for 5-10 minutes until limp. Sprinkle veggies with Tajin and juice from half a lime. Continue to saute until the peppers and onions are translucent and dark on the edges.1 yellow onion, 1 green pepper, 1 red pepper, 1 tbsp vegetable oil, 1 tsp chili lime seasoning, 1/2 lime
- When the meat has marinated, preheat your barbecue or stove top grill to high. I'm using a grill pan on the stove top. Brush with canola oil as it heats.
- When grill pan is hot, add marinated chicken breast. If your griddle pan is small, do meat in batches so you are searing the meat. Cook for 3-5 minutes until chicken is 155º internal temperature. This will ensure it finishes cooking while it rests but stays JUICY!
- Steam the tortillas in a moist towel in the microwave for 30 seconds and serve on the side.
- Assemble fajitas by putting the meat into a tortilla along with all the sides including pico de gallo, sour cream, shredded cheese, guacamole, salsa and fresh cilantro.1/2 cup pico de gallo, 1/2 cup grated Mexican cheese, 1/2 cup guacamole, 1/2 cup sour cream, 12 6 inch flour tortillas, 1/2 cup Salsa
Notes
**We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Serving: 3fajitasCalories: 627kcalCarbohydrates: 71gProtein: 37gFat: 24gSaturated Fat: 7gPolyunsaturated Fat: 6gMonounsaturated Fat: 8gTrans Fat: 0.04gCholesterol: 88mgSodium: 1880mgPotassium: 1117mgFiber: 11gSugar: 13gVitamin A: 2203IUVitamin C: 112mgCalcium: 268mgIron: 6mg
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