Tex-Mex
Chili's Inspired Chicken Fajitas
Sizzling lime-marinated chicken with charred peppers and onions, served with warm flour tortillas and fresh fajita toppings.
Inspired by Chili's Grill & Bar
Prep
25 min + marinate
Cook
18 min
Serves
4 servings
Difficulty
Easy
Cooking Tools
Pantry match
Uses the current servings and temporary recipe changes.
Missing 13 ingredients
- • 1 1/2 pounds boneless skinless chicken breasts
- • 3 tablespoons lime juice
- • 2 tablespoons neutral oil, divided
- • 2 cloves garlic, minced
- • 1 teaspoon chili powder
- • 1 teaspoon ground cumin
- • 1 teaspoon kosher salt
- • 1 red bell pepper, sliced
- • 1 green bell pepper, sliced
- • 1 large yellow onion, sliced
- • 8 small flour tortillas
- • 1 cup pico de gallo
- • 1/2 cup sour cream
View ingredient-by-ingredient match
- 1 1/2 pounds boneless skinless chicken breastsMissing
- 3 tablespoons lime juiceMissing
- 2 tablespoons neutral oil, dividedMissing
- 2 cloves garlic, mincedMissing
- 1 teaspoon chili powderMissing
- 1 teaspoon ground cuminMissing
- 1 teaspoon kosher saltMissing
- 1 red bell pepper, slicedMissing
- 1 green bell pepper, slicedMissing
- 1 large yellow onion, slicedMissing
- 8 small flour tortillasMissing
- 1 cup pico de galloMissing
- 1/2 cup sour creamMissing
Optional ingredients are not counted as required.
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Method
Recipe notes
A short lime marinade seasons the chicken without making its surface mushy. Patting away excess marinade and using a very hot skillet create seared edges instead of steaming the meat and vegetables.
Planning, storage, and serving
Storage and reheating
Refrigerate chicken and vegetables within 2 hours for up to 3 days. Store tortillas and cold toppings separately and reheat the filling to 165 F in a hot skillet.
Make-ahead tips
Slice vegetables and mix marinade up to 1 day ahead, but add chicken only 20-60 minutes before cooking. Prepare toppings and warm tortillas at serving time.
What to serve with it
- - Cilantro-lime rice
- - Black beans
- - Fresh guacamole
Equipment needed
- - Large cast-iron skillet
- - Tongs
- - Instant-read thermometer
Difficulty explained
The preparation is simple; high skillet heat and cooking in uncrowded batches are the main requirements for a convincing sizzle and char.
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Nutrition facts
Updating nutrition…
Alternatives
Apply a reviewed substitution to this temporary working copy. The published recipe stays unchanged.
Browse reviewed options
Plain Greek yogurt
Use an equal amount of full-fat plain Greek yogurt.
Boneless skinless chicken thighs
Use an equal weight of boneless skinless thighs.
Gluten-free flour-style tortillas
Use sturdy gluten-free flour-style tortillas in the same size.
Type the ingredient you're missing — we'll find what you can use instead.
Pitfalls to Watch Out For
- Marinating chicken in lime for many hours can make the outer texture soft and chalky.
- Crowding the skillet traps steam and prevents peppers, onions, and chicken from browning.
- Reusing the raw marinade as sauce without boiling it creates a food-safety risk.
Nutrition Context
- Chicken provides lean protein, while tortillas and toppings determine much of the carbohydrate, sodium, and fat.
- Extra peppers, salsa, and beans can make the plate more produce- and fiber-forward.
FAQ
How long should chicken marinate?
Twenty to sixty minutes is enough for flavor without letting lime damage the texture.
How do I get the sizzling char?
Preheat cast iron thoroughly, pat the chicken dry, and avoid crowding the pan.
Can I use chicken thighs?
Yes. Boneless thighs stay juicy; cook them to 165 F before slicing.
Can I prepare vegetables early?
Yes. Slice them a day ahead and refrigerate in a sealed container.
What keeps tortillas warm?
Wrap them in a clean towel or covered foil packet immediately after warming.
What sides pair best with this dish?
Good pairings include Cilantro-lime rice; Black beans; Fresh guacamole. Choose one or two based on how substantial you want the meal to be.