What are chicken fajitas?
Fajitas are a Mexican dish consisting of meat, usually chicken or beef, vegetables such as peppers and onions and a spicy, heavily seasoned marinade all wrapped up in a tortilla wrap. It’s such a yummy dish and this chicken fajita recipe could be used in a whole range of dishes. More often than not when I make this fajita recipe I swap the tortilla wrap for konjac rice for a lower calorie option. Fajitas have been a Mexican staple since the 1930’s often being used as payment to ranch workers in Mexico. By the 80’s this spicy yet simple meal idea had swept through America and across the world in somewhat of a food frenzy and now fajitas are a staple family meal all over the world. Don’t forget to subscribe and follow me on socials so that you never miss any of my healthy recipes for weight loss.
Do you have a diet restriction?
This chicken fajita recipe is great for those with the following diet restrictions:
- Gluten Free
- Dairy Free
- Nut Free
- Low GI
Today I’ll be explaining how to make a chicken fajita recipe with fresh chicken breast, mixed peppers and onion. This is a recipe suitable for 2, so if you have more mouths to feed or want more portions then please don’t forget to adjust the ingredient quantities. Give me a shout if you need any help with this, I’d be happy to do the math for you 🙂
Firstly, we will be using diced chicken breast for this chicken fajita recipe, so if your chicken isn’t already diced then do this now. Size is completely down to preference. Mine came as mini fillets but were still a bit large for my liking so I cut them down to bite size pieces.
Step 1: Marinate the chicken
Mix your spices up in a small bowl. I will soon be creating more seasoning blends including this one so if you loved my BBQ seasoning then you’ll soon be making this in bulk too! I suggest mixing the seasonings in a bowl rather than tipping them straight into the chicken because anything that touches the damp chicken breasts will of course stick, meaning you will have some pieces of chicken with just paprika, some just with coriander and so on. Tip your seasoning into the chicken once it’s well mixed in the bowl and massage it into the chicken. To save on washing up I used the packaging the chicken came in to marinate. There is no sense in dirtying another bowl when the chicken is already in a bowl shaped object.
Pop this back into the fridge for several hours or as long as you can. Some sources suggest dry rubs can be ready in just 30 minutes but why rush unless you have too? I always feel it’s better to give the ingredients as much time to soak in as possible, that way you will have flavour the whole way through your chicken rather than only being able to taste the fajita goodness on the outside.
Step 2: Prepare the veggies
Whilst your chicken and spices are doing their thing you can cut up your veggies ready for later. One whole white onion, diced. Yes, i cried too! Im a real wimp when it comes to cutting onions, ill either substitute for red/salad onions or buy pre cut wherever possible but i was brave for this recipe and endured the burn. I also cut up my peppers, i wanted a bit of colour in this dish so i used ⅓ of each colour but as long as you have a whole pepper in there the colour is up to you! Put these to one side until you’re ready to use them. If it’s going to be more than a couple of hours i would cover them to keep them fresh.
Step 3: Preheat a wok or frying pan
20 minutes before you want to serve your meal, heat up a frying pan or a wok. Honestly I prefer a wok for every occasion. Sometimes, frying pans don’t have high enough sides and an overzealous stir can leave you with ingredients flying everywhere, alternatively saucepans and pots don’t have a very big surface area resulting in burnt bottoms and raw tops. Woks however are right in the middle, the slanted high sides give you the best of both worlds, China, you struck gold there!
Step 4: Add your chicken, peppers and onions
If you include oil in your diet, add this as you usually would but if like me you don’t, then a little water will help stop your ingredients from sticking. Add your marinated chicken and brown all sides, this should take around 5 minutes. Once your chicken has had a head start then add your peppers and onions. Simmer for around 15 minutes until the peppers are soft but not mushy.
Serve with tortilla wraps, salad or rice to complete the meal.
1. Citrus Zing
Add a burst of citrusy freshness by incorporating the zest and juice of one lime or lemon into the spice mixture. The citrusy notes will complement the savory spices and elevate the overall flavor profile.
2. Honey Glaze
Create a sweet and sticky glaze by drizzling honey over the chicken during the last few minutes of cooking. This addition brings a delightful balance to the spices and adds a caramelized richness.
3. Yogurt Marinade
Transform the dish into a creamy delight by marinating the chicken in a mixture of Greek yogurt, minced garlic, and chopped cilantro. The yogurt adds a velvety texture and enhances the marinade’s adherence to the chicken.
4. Smoky Chipotle Kick
Infuse a smoky and spicy element by adding chipotle powder or chopped chipotle peppers to the spice mix. This variation brings a bold and flavorful kick to the dish.
Frequently Asked Questions (FAQ)
Q1: Can I use boneless chicken thighs instead of breast?
Absolutely! Boneless chicken thighs work well in this recipe and can bring a slightly richer flavor. Adjust the cooking time accordingly based on the thickness of the thighs.
Q2: Can I marinate the chicken overnight?
Yes, marinating the chicken overnight enhances the depth of flavor. The longer marination allows the spices to penetrate the chicken for a more intense taste.
Q3: What sides pair well with this dish?
Serve the spiced chicken with a side of couscous, quinoa, or a medley of roasted vegetables. You can also create a refreshing salsa with diced tomatoes, cucumbers, and cilantro.
Q4: Can I use frozen peppers and onions?
Certainly! If using frozen peppers and onions, add them directly to the pan without thawing. Adjust the cooking time to ensure they are heated through and cooked to the desired tenderness.
Q5: What type of wraps work best with this dish?
Opt for whole-grain or multigrain wraps for a healthier option. Alternatively, use lettuce wraps for a low-carb alternative that still delivers on flavour.
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