Who doesn’t love a good, homemade chicken fajita recipe? You know, the kind that sizzles and fills your kitchen with delicious aromas? You’re sure to get every family member’s attention once you start cooking.
I tried out this 10-minute chicken and vegetable fajitas recipe for my little brood that includes a husband with a healthy appetite and my four-year-old daughter who has no shame in critiquing the food we make her. I make dinner this tough, but appreciative crowd nightly, and this recipe delighted them all.
Ingredients for Fajitas
- 1 (4 ounce) boneless, skinless chicken breast, sliced
- 1/2 onion, sliced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1/2 yellow squash, sliced
- 1/2 zucchini, sliced
Ingredients for Marinade
- 1/2 tablespoon olive oil
- Juice of 1/2 lime
- 1 teaspoon chili powder or salt-free spice mix
- 1 tablespoon cilantro, chopped (optional)
Note: These directions are for one serving. I made four servings, so the time it takes to prep everything was closer to 20 minutes. I also chopped and placed all the ingredients into separate bowls beforehand. It makes actually preparing the recipe a faster, more efficient process. I put the sliced chicken in its own bowl (so there’s no cross-contamination), each of the vegetables in their own bowls and spices and herbs in little ramekins.
Getting Down to Cooking Business
This fajita recipe calls for a quick marinade of the sliced chicken. If you’re big on flavor, as I am, I suggest you start marinating the chicken at least a half hour before you start cooking to give the chili powder, cilantro, olive oil and lime juice a chance to soak in to the meat.
Cooking this recipe on your grill can add a smoky goodness to your veggies. If not, make sure you have a heavy-bottomed skillet (cast iron works best) that’s preheated and very hot, as you’ll want to cook this quickly and evenly.
And here’s the best part about cooking: if the recipe calls for green peppers, but you’ve only got yellow and orange in the fridge, that’s okay. Use them up! If you don’t like onion, or want to add some garlic, change up the recipe. Making small modifications to suit your palate makes a home-cooked meal all the more enjoyable.
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The Final Product
Because I quadrupled the chicken fajita recipe, it took me about 15 to 20 minutes to fully cook the veggies and chicken. I made a quick pico de gallo (fresh tomato, onion and cilantro salsa) as the recipe suggested, shredded some Monterrey Jack cheese, and sliced an avocado and swapped sour cream for natural yogurt to make it a little healthier. I offered flour tortillas as well as corn tortillas (a perfect alternative if you or someone in your family prefers gluten-free dishes) in which to wrap the filling.
My daughter pronounced the final product, “Delicious! Like a taco in a blanket.” My husband ate three fajitas and nothing speaks louder than second and third servings in my house. This is a low-stress, easy-to-make dish perfect for beginners or seasoned cooks. It’s healthy, tasty and gathers a hungry crowd around the table. And that’s what makes dinner time all the more special!
Did you try this recipe? How did it go? Let us know in a comment below!
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