Swanny's Kickin' Chicken Fajitas

Name: Swanny's Kickin' Chicken Fajitas
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 4 servings
Cuisine: Tex-Mex, Mexican
Ingredients: 0.13 tsp Black Pepper; 0.13 tsp Cayenne Pepper; 2 whole Chicken Breast; 0.25 tsp Chili Powder; 4 whole Corn Tortilla; 0.5 cup Diced Tomatoes; 0.5 tsp Ground Cumin; 1 whole Lime Juice; 1 tbsp Olive Oil; 0.25 tsp Paprika; 1 whole Red Bell Pepper; 0.5 whole Red Onion; 0.5 cup Shredded Cheese Blend; 1 cup Shredded Lettuce; 0.25 cup Sour Cream

Dinner 🍽️Lunch 🥪 Tex-Mex 🇺🇸🇲🇽Mexican High-Protein 💪Low-Carb Low-Sodium Sugar-Free Heart-Healthy ❤️Diabetic-Friendly Halal 🕌Kosher ✡️Comfort-Food Anabolic Diet

Swanny's Kickin' Chicken Fajitas bring tangy lime-marinated chicken together with smoky spices, sweet bell peppers, and tender onions for a vibrant, well-balanced bite. Wrapped in warm corn tortillas and topped with cool sour cream, melty cheese, crisp lettuce, and juicy tomatoes, they’re perfect for a casual weeknight dinner or a fun weekend gathering.

Prep30 mins
Cook5 mins
Serves4
DifficultyEasy

1

Put the chicken strips in a bowl and mix in the lime juice, cumin, paprika, chili powder, cayenne pepper, and black pepper; marinate the chicken for 15 to 30 minutes.
2

Heat a large skillet or wok over medium heat and add the olive oil. Cook and stir the red bell pepper and the onion in the hot oil until softened, about 5 minutes; push the vegetables to the outer edge of the skillet.
3

Put the chicken strips with the marinade in the center of the skillet and cook and stir until the chicken is no longer pink in the center and the juices run clear, about 3 minutes; cook and stir the chicken and vegetables together until the liquid in the skillet has evaporated, about 2 more minutes. Set the chicken and vegetables aside.
4

Arrange the corn tortillas on a microwave-safe plate with damp paper towels between each tortilla. Microwave until the tortillas are hot and flexible, about 30 seconds.
5

Place the corn tortillas on 4 serving plates; spread each tortilla with 1 tablespoon sour cream.
6

Top each tortilla with 1/4 of the chicken and vegetable mixture; sprinkle with 2 tablespoons shredded Cheddar-Monterey Jack cheese blend.
7

Sprinkle each tortilla with 1/4 cup lettuce and 2 tablespoons diced tomato.
8

Add any other desired toppings; repeat with the remaining tortillas and ingredients.