Juicy chicken breasts coated with chili powder and cumin create the bulk of the filling for this sizzling Tex-Mex dish. Serve it with warm corn tortillas, pico de gallo and crumbled cheese for a 35-minute dinner the whole family will love.
| Level: | Easy |
| Total: | 35 min |
| Prep: | 10 min |
| Cook: | 25 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 35 min |
| Prep: | 10 min |
| Cook: | 25 min |
| Yield: | 4 servings |
Ingredients
- 1 teaspoon chili powder
- 3/4 teaspoon ground cumin
- Kosher salt and freshly ground pepper
- 1 pound skinless, boneless chicken breasts
- 2 tablespoons extra-virgin olive oil
- 2 bell peppers (any color), sliced
- 1 red onion, sliced
- 2 cloves garlic, finely chopped
- 1/2 teaspoon grated lime zest, plus wedges for serving
- 8 corn tortillas
- 1/2 cup prepared pico de gallo or fresh salsa
- 1/3 cup crumbled cotija cheese (about 1 1/2 ounces)
Instructions
- Preheat the oven to 425 degrees F. Mix the chili powder, 1/2 teaspoon cumin, and 1/4 teaspoon each salt and pepper and rub on the chicken breasts. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken and cook, turning, until golden, 4 to 5 minutes. Transfer to a baking sheet, reserving the skillet, and bake until just cooked through, 8 to 10 minutes. Transfer to a cutting board to rest, 5 minutes. Meanwhile, heat the remaining 1 tablespoon olive oil in the reserved skillet over medium heat. Add the bell peppers, onion, garlic and the remaining 1/4 teaspoon cumin and cook, stirring, until the vegetables are lightly browned, 8 minutes. Stir in the lime zest and 2 tablespoons water. Season with salt. Wrap the tortillas in aluminum foil and warm in the oven, 5 minutes, then divide among plates. Slice the chicken. Top the tortillas with the chicken, bell pepper mixture, pico de gallo and cheese. Serve with lime wedges.
Nutrition Facts
| Calories | 372 |
| Total Fat | 13 grams |
| Saturated Fat | 3 grams |
| Cholesterol | 75 milligrams |
| Sodium | 779 milligrams |
| Carbohydrates | 33 grams |
| Dietary Fiber | 4 grams |
| Protein | 32 grams |
| Calories | 372 |
| Total Fat | 13 grams |
| Saturated Fat | 3 grams |
| Cholesterol | 75 milligrams |
| Sodium | 779 milligrams |
| Carbohydrates | 33 grams |
| Dietary Fiber | 4 grams |
| Protein | 32 grams |
Reviews
Youturttt
I’ve done variations of this several times and love it. Really good wrapped in a fresh made flour tortilla with frijoles.
This was a very easy dish to make. We had some precooked chicken that worked wonderfully. I tossed them in the spices and heated them in the oil. Worked just great. Every liked the flavor.
I mainly used this recipe for the chicken. It turned out great! Tender and juicy and great spice. One reviewer didn’t like the tortillas. Actually, fajitas usually use flour tortillas. They are a bit more substantial when they are not fried. They turned out great!
Really??!!!
The corn tortillas completely crumbled in my hand and the whole mixture was just blah. It’s a throwaway recipe for me 🙁
Great and easy! I did 2 changes.. I used a cast iron skillet, which cut down on the amount of oil by more than half, and I changed the 2Tblsp spoons of water for 2 Tblsp lime juice. I also used Fiber One Tortillas, which were great! Used low fat mexican cheese blend, fresh tomatoes, fate free sour cream, a little smashed avocado and salsa…all over I think for a celebratory Cinco de Mayo it wasn’t so bad…what do you think?
I love this recipe. So simple, and quick. We add guacamole and pico de gallo. My 6 year old is a bit of a picky eater but he loves these with sour cream and shredded lettuce.
I usually only try those recipes that have five-star reviews; this one had zero, but I gave it a try anyway.
The recipe is simple and easy. Very tasty. The only recommendation I would make is to double the chicken portion if your family of 4 like to eat (1# of chicken seemed too little, even just for three of us. The cotija cheese was really a nice change–something we have never tried before (you can just crumble it up by hand, by the way.
Next time, I will add more toppings for everyone to choose from: cilantro, green onion, avocado, jalepeno pepper, maybe some shredded hot pepper + cheddar cheese.