Description
Discover how much salt in Maria’s fajita chicken creates its iconic flavor. Explore precise measurements, seasoning tips, and healthy adjustments to perfect this classic recipe
Ingredients
Chicken: 1 pound of boneless, skinless chicken breast or thighs
Bell Peppers: 2 medium-sized (assorted colors, sliced)
Onion: 1 medium-sized, thinly sliced
Olive Oil: 2 tablespoons
Lime Juice: 2 tablespoons (freshly squeezed)
Garlic: 3 cloves, minced
Chili Powder: 1 teaspoon
Cumin: 1 teaspoon
Paprika: 1 teaspoon
Salt: 1 teaspoon (adjusted as needed)
Black Pepper: ½ teaspoon
Fresh Cilantro: 2 tablespoons, chopped (optional, for garnish)
This blend of ingredients ensures a rich and flavorful fajita chicken, perfectly balanced with the right amount of seasoning.
Instructions
Prepare the Marinade:
In a bowl, whisk together the olive oil, lime juice, minced garlic, chili powder, cumin, paprika, salt, and black pepper. This will serve as the marinade for the chicken.
Marinate the Chicken:
Slice the chicken into thin strips. Place it in a resealable bag or shallow dish.
Pour the marinade over the chicken, ensuring each piece is coated evenly.
Cover and refrigerate for at least 30 minutes or up to 2 hours for maximum flavor.
Cook the Chicken:
Heat a large skillet or grill pan over medium-high heat. Once hot, add the marinated chicken strips.
Cook for 6-8 minutes, stirring occasionally, until the chicken is browned and cooked through (internal temperature should reach 165°F).
Sauté the Vegetables:
In the same skillet, add a bit of olive oil if needed. Toss in the sliced bell peppers and onions.
Cook for 5-7 minutes until the vegetables are tender-crisp and slightly charred.
Combine and Serve:
Return the cooked chicken to the skillet with the vegetables. Toss everything together and cook for an additional 2 minutes to meld the flavors.
Remove from heat and sprinkle with fresh cilantro if desired.
Notes
Adjust Salt to Taste:
Start with 1 teaspoon of salt in the marinade and adjust as needed during cooking. Taste frequently to ensure a balanced flavor.
Marinating Time:
For deeper flavor, marinate the chicken overnight in the refrigerator. If short on time, a 30-minute marination will still yield great results.
Nutrition
- Serving Size: Approximately 1/4 of the total recipe
- Calories: 250 kcal
- Sugar: 3 g (from vegetables and marinade)
- Sodium: 600 mg (depending on salt adjustments)
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 8 g (from vegetables and marinade)
- Fiber: 2 g
- Protein: 30 g (from chicken)
- Cholesterol: 75 mg