Reese Family Recipes

The Only Chicken Fajita Marinade You'll Ever Need

Name: The Only Chicken Fajita Marinade You'll Ever Need
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 6 servings
Ingredients: ¼ cup fresh lime juice; 2 tablespoons avocado oil, or other neutral flavored oil such as canola or vegetable oil; 1 teaspoon sugar; 1 teaspoon smoked paprika; 1 teaspoon granulated garlic powder; 1 teaspoon chili powder; 1 ¼ teaspoon kosher salt; 4 teaspoons avocado oil, or other neutral flavored oil such as canola or vegetable oil; 1 ½ pounds chicken breasts (or thighs), sliced into 1-inch thick strips; 3 medium yellow onions, thinly sliced; 4 bell peppers (any color), thinly sliced; Guacamole; Fresh Tomato Salsa; Tortillas, sour cream, jalapeno

6 servings

portions

5 minutes

temps actif

30 minutes

temps total

Commencer à Cuisiner

Ingrédients

¼ cup fresh lime juice

2 tablespoons avocado oil, or other neutral flavored oil such as canola or vegetable oil

1 teaspoon sugar

1 teaspoon smoked paprika

1 teaspoon granulated garlic powder

1 teaspoon chili powder

1 ¼ teaspoon kosher salt

4 teaspoons avocado oil, or other neutral flavored oil such as canola or vegetable oil

1 ½ pounds chicken breasts (or thighs), sliced into 1-inch thick strips

3 medium yellow onions, thinly sliced

4 bell peppers (any color), thinly sliced

Guacamole

Fresh Tomato Salsa

Tortillas, sour cream, jalapeno

Instructions

Make the Chicken Fajita Marinade

Whisk the lime juice, oil, sugar, smoked paprika, garlic powder, chili powder and salt in a small bowl until the sugar is completely dissolved.

Add the marinade, chicken, and 1 tablespoon water to a 1-gallon zip-top bag or baking dish. Toss the chicken to coat, then press as much air out of the bag (if using) as possible, or cover with plastic wrap (if using a baking dish). Refrigerate for 30 minutes, or up to 6 hours.

Cook the Chicken

Preheat a large cast iron skillet to medium-high heat. Remove the chicken from the marinade, shaking off any excess. Set the remaining marinade aside.

Add 2 teaspoons of avocado oil to the pan, then add the chicken in an even layer. Allow the chicken to cook on one side for 5 minutes or until browned, then flip and cook 2-5 more minutes until cooked through. Remove from the pan and set aside.

Cook the Fajita Veggies

To the same pan, add 2 teaspoons of oil, along with the veggies. Cook for 5-10 minutes, or until the vegetables are softened and begin to char, stirring frequently.

Add the remaining marinade to the veggies, along with the cooked chicken and bring to a strong simmer, stirring to coat.

Serve immediately with toppings of your choice.

Nutrition

Taille de Portion

1 (of 6)

Calories

137 kcal

Lipides Totaux

9 g

Lipides Saturés

1 g

Lipides Insaturés

7 g

Acides Gras Trans

Cholestérol

Sodium

530 mg

Glucides Totaux

14 g

Fibres Diététiques

3 g

Sucres Totaux

7 g

Protéines

4 g