Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 3 bell peppers (1 red, 1 yellow, 1 green), sliced
- 1 large yellow onion, sliced
- 2 tbsp extra virgin olive oil
- 2 tbsp fajita seasoning
- 6 large flour or corn tortillas
- 1 cup sour cream
- 1 cup pico de gallo
Instructions
- In a bowl, combine olive oil and fajita seasoning; coat chicken breasts thoroughly and marinate for at least 30 minutes.
- Slice bell peppers and onion into strips.
- Heat a skillet over medium-high heat; add a drizzle of olive oil.
- Sear the marinated chicken for about 6 minutes per side until golden brown and cooked through (165°F).
- Remove chicken, let rest for 5 minutes, then slice into strips.
- In the same skillet, sauté bell peppers and onions until tender-crisp (about 4 minutes).
- Return sliced chicken to the skillet; mix well with veggies.
- Serve with warm tortillas and desired toppings like sour cream and pico de gallo.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 fajita (approx. 200g)
- Calories: 360
- Sugar: 4g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg