Who doesn’t love a big skillet of sizzling chicken fajitas? It’s best to marinate the chicken for at least 30 minutes. The chicken breasts become a little more tender and flavorful. You can marinate the chicken for up to 8 hours.
1 1/2-pounds boneless, skinless chicken breasts
Salt and fresh ground black pepper
Citrus garlic marinade, recipe below
2 tablespoons grapeseed or canola oil (or use olive oil)
2 large onions, halved and sliced
3 bell peppers, seeded and sliced about 1/4 inch thick
1 jalapeño, minced
1 garlic clove, minced
1 romaine heart, shredded
Salsa or pico de gallo, see our pico de gallo recipe
Guacamole, see our guacamole recipe
Queso fresco or shredded cheese
1/3 cup fresh squeezed orange juice
1/4 cup fresh squeezed lime juice
2 teaspoons chili powder, see our homemade chili powder recipe
1 teaspoon ground cumin
2 garlic cloves, minced
1/4 cup chopped cilantro
2 teaspoons Worcestershire sauce
In a small bowl, combine the orange juice, lime juice, chili powder, cumin, minced garlic, cilantro, and Worcestershire sauce. Mix well. Set aside two tablespoons of the marinade.
Generously season the chicken with salt and pepper then place in a resealable bag. Pour in the marinade and seal the bag. Move the chicken around to coat well. Place the bag in a bowl and refrigerate for 30 minutes (or up to 8 hours). Flip the bag over from time to time to move around the marinade.
Heat a large, heavy skillet over medium-high heat and add one tablespoon of the oil. When the oil is hot, add onions and cook, stirring, until they soften and begin to brown, 3 to 4 minutes. Stir in the bell peppers and jalapeño and cook, stirring, until peppers start to soften, 3 to 4 minutes.
Reduce the heat to medium, and then add the garlic and season with salt and pepper, and then cook another 5 to 8 minutes until the peppers and onions begin to caramelize. Pour in the reserved two tablespoons of marinade and use a wooden spoon to scrape any bits stuck to the bottom of the pan up and into the vegetables. Remove vegetables from the pan and keep warm covered in foil while you cook the chicken.
Heat the skillet used for vegetables over medium-high heat and add the remaining tablespoon of oil. Remove chicken from the marinade and place into the pan. Cook until well browned on one side, about 5 minutes. Flip and continue to cook, flipping over from time to time, until browned on both sides and an internal thermometer reaches 165 degrees F; 10 to 15 minutes.
Transfer chicken to a cutting board and cover loosely with aluminum foil. Let sit 3 to 5 minutes then cut into 1/2-inch thick strips.
Place the vegetables back into the skillet and if necessary reheat. Nestle the chicken on top, and then serve with warm tortillas and your favorite fajita toppings.