Bobby Flay Chicken Fajitas Recipe

This Bobby Flay Chicken Fajitas Recipe is a zesty and smoky recipe, which is made with bell peppers and fresh lime juice. It’s the perfect weeknight dinner, ready in about 25 minutes.

Bobby Flay Chicken Fajitas Ingredients

• 3 boneless skinless chicken breasts
• 1 medium onion
• 1 lime
• 3 bell peppers red, yellow, green or orange
• 3 tablespoons olive oil divided
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• ½ teaspoon onion powder
• ½ teaspoon black pepper
• ½ teaspoon cumin optional
• salt to taste

How To Make Chicken Fajitas

1. Prepare the Vegetables: Slice the onion into slivers and the bell peppers into strips.
2. Mix the Spice Blend: In a medium bowl, combine 1 tablespoon of olive oil, the juice of 1 lime, chili powder, smoked paprika, onion powder, black pepper, cumin (if using), and salt.
3. Marinate the Chicken: Slice the chicken breasts into thin strips. Toss the chicken strips in the spice mixture until coated. Let it sit while you chop the vegetables (about 5-10 minutes).
4. Cook the Chicken: Heat 1 tablespoon of olive oil in a pan over medium-high heat. Cook half of the chicken strips until just cooked through, about 3-5 minutes. Remove and set aside. Repeat with the remaining chicken.
5. Sauté the Vegetables: In the same pan, add the remaining 1 tablespoon of olive oil. Add the onions and cook for 2 minutes. Add the bell peppers and cook for an additional 2 minutes, or until heated through and still crisp-tender.
6. Combine and Serve: Return the cooked chicken to the pan with the vegetables. Stir to combine. Squeeze additional lime juice over the top.
7. Serve: Serve the fajitas hot, wrapped in warm tortillas. Enjoy with salsa, guacamole, and sour cream for extra flavor.

Recipe Tips

• How to keep the vegetables crisp-tender? The key is to cook them very quickly over medium-high heat for only 4-5 minutes total. This is a fajita, so the vegetables should still have a little snap to them, not be soft and mushy.
• How to keep the chicken tender? Cut the chicken into uniform strips and toss it in the acidic lime juice. The acid helps tenderize the meat slightly. Most importantly, cook the chicken quickly in batches (Step 4) to prevent overcrowding the pan, which would steam the meat.
• Can I use this recipe with steak? Yes, this spice blend and method work perfectly for steak fajitas. Slice flank steak or skirt steak against the grain into thin strips. Marinate for 30-60 minutes, then cook quickly (2-3 minutes per side).
• How do I warm the tortillas? The fastest way is to stack them, wrap them in a damp paper towel, and microwave them for 30-45 seconds. Alternatively, you can heat them individually on a dry hot skillet for 10-15 seconds per side.

What To Serve With Chicken Fajitas

Fajitas are a complete meal, but they are always improved by toppings and sides.

• Guacamole, sour cream, and fresh salsa
• Shredded lettuce or cabbage
• Cilantro-lime rice
• Black beans or refried beans

How To Store Chicken Fajitas

• Refrigerate: Store leftover cooked chicken and vegetable mixture in an airtight container in the refrigerator for up to 3 days.
• Freeze: Freezing is not recommended, as the bell peppers and onions will become watery and mushy upon thawing.

Bobby Flay Chicken Fajitas Nutrition Facts

(Per serving, assuming 4 servings, without tortillas or toppings)

• Calories: ~280 kcal
• Total Fat: 15g
• Saturated Fat: 3g
• Cholesterol: 75mg
• Sodium: 450mg
• Total Carbohydrate: 12g
• Dietary Fiber: 4g
• Sugars: 6g
• Protein: 25g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Bobby Flay Chicken Cacciatore Recipe
• Bobby Flay Chicken Soup Recipe
• Bobby Flay Chicken Noodle Soup Recipe

Bobby Flay Chicken Fajitas Recipe

Author: Sandra Cooking Method:Pan-Searing Cuisine:Tex-Mex Courses:Dinner

Difficulty:BeginnerPrep time: 15 minutesCook time: 10 minutesRest time: minutesTotal time: 25 minutesCooking Temp:100 CServings:4 servingsEstimated Cost:25 $Calories:280 kcal Best Season:Available

Description

A quick and easy chicken fajita recipe with tender chicken and crisp bell peppers tossed in a smoky Southwestern spice blend and fresh lime juice.

Ingredients

• 3 boneless skinless chicken breasts (sliced)
• 1 medium onion (sliced)
• 3 bell peppers (sliced)
• 3 tbsp olive oil, divided
• 1 lime (juiced)
• 1 tsp chili powder
• ½ tsp smoked paprika
• ½ tsp onion powder
• ½ tsp black pepper
• ½ tsp cumin (optional)
• Salt to taste

Instructions

1. Slice onion and bell peppers into strips.
2. Mix 1 tbsp oil, lime juice, chili powder, smoked paprika, onion powder, pepper, cumin, and salt in a bowl. Toss the chicken strips in the mix.
3. Heat 1 tbsp oil in a pan. Cook half of the chicken strips for 3-5 minutes until done. Remove. Repeat with the remaining chicken.
4. Add remaining 1 tbsp oil to the pan. Sauté onions for 2 minutes, then add peppers and cook for 2 more minutes.
5. Return the chicken to the pan. Squeeze extra lime juice over the top and stir to combine.
6. Serve hot with warm tortillas and toppings.

Notes

• Cook the chicken in batches to prevent overcrowding the pan.
• The vegetables should remain crisp-tender.
• Marinate the chicken for at least 15 minutes for the best flavor.

Keywords:Bobby Flay Chicken Fajitas Recipe