How to Make the Best Chicken Fajitas without a Grill
Pan seared chicken and veggies make an easy fajita without the grill.
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Servings: 4 servings
Calories: 420kcal
Ingredients
- 2 boneless skinless breasts sliced in half lengthwise
- 1 large red bell pepper sliced into strips
- 1 large yellow bell pepper sliced into strips
- 1 large white or purple onion sliced
- 1 cup salsa verde see my recipe link in the notes
- 2 TBSP Taco Seasonings
- ¼ cup Spanish olive oil plus 1 TBSP
- 2 large limes juiced
- 2 garlic cloves minced
- 1 cup fresh cojita crumbled
- 1 cup sharp cheddar cheese grated
- 1 pkg flour tortillas fajita size
TOPPINGS
- sour cream, guacamole or avocado
- sliced green onions
- 2 cups or 16 oz Salsa Verde (divided) - see my recipe HERE
- lime wedges
- fresh cilantro, optional
Instructions
- Make the marinade: In a large bowl, combine 1 cup salsa verde, juice of 2 limes, 2 TBSP of Taco Seasonings, minced garlic, and 1/4 cup of olive oil. Mix well with a whisk. Reserve about 1/2 cup of the liquid and set aside. Add the chicken to the remaining marinade in the bowl. Coat the chicken well and chill for 30 minutes while you prep your vegetables.
- Heat a large skillet. Add the chicken to the skillet in batches, searing until the edges are charred. Cook for 5-6 minutes on one side, flip and cook the other side until juices run clear if pierced with a knife. Cover with foil and let rest.
- On medium high heat, add 1 TBSP of the remaining Olive oil in the skillet. Add the onions and peppers to the same pan and sear them as well for about 4-5 minutes. DO not overcook. Cover with foil to keep warm.
- Pre heat oven to 250 degrees. Using long tongs, place each tortilla on a gas burner on low flame. Cook the tortilla until just charred and the surface begins to pucker. Do not leave unattended! Place charred tortillas on a rimmed baking sheet and cover with foil. Place tortillas baking sheet in the warm oven as you sear each one.*** see below how to heat tortillas without a gas burner or grill.
- To assemble: Slice the cooked chicken into long strips and set on a large serving platter, place peppers and onions next to the chicken. Place warm tortillas on a metal or warm plate to serve and cover with a clean dish cloth or barely moistened paper towel to keep them warm and prevent them from drying out. Put reserved marinade into a serving bowl as a topping .
- Let each guest wrap their tortilla with chicken, vegetables, choice of cheeses, extra salsa, a small dollop of sour cream (or guacamole), a drizzle of the marinade, a squeeze of lime and cilantro.
Notes
Nutrition
Calories: 420kcal