Tex-Mex · main

Chicken Fajita Skillet with Peppers and Onions

Chicken Fajita Skillet with Peppers and Onions reads citrus 6.8, sourness 6.7 and richness 4.4 on Palate's 0–10 flavor X-ray — a Tex-Mex main, about 51 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 4.5 / 10
• Sweet & Fruity — 3.7 / 10
• Sour & Bright — 8.8 / 10
• Bitter & Earthy — 3.9 / 10
• Rich & Fat — 4.9 / 10
• Aromatic & Spice — 4.9 / 10

The measured notes (of 18)

Citrus 6.8 · Sourness 6.7 · Richness 4.4 · Allium 4.3 · Umami 4.1 · Salinity 3.8 · Herbaceous 3.4 · Sweetness 3.2 · Smoke 3.2 · Bitterness 2.4 · Earthy 2.3 · Warm Spice 2.2 · Heat 2.0 · Fruity 1.6 · Nutty 1.6 · Floral 0.8

What's in it (15)

• boneless chicken — 680 g
• lime juice — 44 g
• vegetable oil — 41 g
• cumin — 10 g
• chili powder — 10 g
• smoked paprika — 5 g
• garlic — 5 g
• salt — 5 g
• bell peppers — 300 g
• white onion — 110 g
• garlic — 9 g
• freshly ground black pepper — 3 g
• flour tortillas — 800 g
• lime — 65 g
• cilantro leaves — 15 g

Time & effort: about 51 min (36 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 194.9 kcal, 13.4 g protein, 6.2 g fat, 21.4 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

1. Slice the chicken breasts into 1/4-inch strips. In a medium bowl, toss the chicken with the lime juice, 1 tablespoon of the oil, cumin, chili powder, smoked paprika, garlic powder, and 3/4 teaspoon of the salt; let marinate at room temperature for 15 minutes while you prep the vegetables.
2. Slice the bell peppers and onion into 1/4-inch strips.
3. Heat 1 tablespoon of the oil in a large cast-iron or heavy skillet over high heat until shimmering. Add half the chicken in a single layer, without crowding the pan, and sear undisturbed until deeply browned on the first side, 3-4 minutes.
4. Flip and sear the second side until browned and the chicken reaches 165°F, 2-3 minutes. Transfer to a plate and tent with foil; repeat with the remaining chicken, adding the last tablespoon of oil as needed.
5. Add the peppers and onion to the same skillet, scraping up the browned bits on the bottom; cook over high heat, stirring only occasionally, until charred in spots and just tender-crisp, 6-7 minutes.
6. Add the garlic and black pepper; cook, stirring, until fragrant, 30-45 seconds.
7. Return the chicken and any accumulated juices to the skillet; toss to combine and heat through, 1-2 minutes. Season with the remaining salt to taste.
8. Warm the tortillas in a dry skillet or over a gas flame. Serve the fajita mixture with the warm tortillas, lime wedges, and cilantro.

Dishes with a similar flavor shape

• Sheet Pan Chicken Fajitas — Tex-Mex
• Sheet-Pan Fajita Steak with Peppers — Tex-Mex
• Grilled Chicken Fajitas — Tex-Mex
• Turkey Taco Skillet with Corn and Black Beans — Tex-Mex
• Vegetarian Fajita Bowl with Peppers and Black Beans — Tex-Mex

Keep reading: what citrus, sourness, richness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.