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Juicy Chicken Fajita Plate Ready in Just 30 Minutes

Chicken fajita plate
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A flavorful and easy-to-make chicken fajita plate with roasted potatoes, guacamole, and salsa.

Ingredients

Scale
  • 1 1/2 pounds boneless skinless chicken breast, sliced into strips
  • 2 tablespoons olive oil
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 small onion, sliced
  • 2 teaspoons chili powder
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon lime juice
  • 1 1/2 pounds golden potatoes, cut into bite-size chunks
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 ripe avocados
  • 1 tablespoon lime juice
  • 2 tablespoons finely diced red onion
  • 1 tablespoon chopped cilantro
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup salsa
  • Lime wedges, optional

Instructions

  1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
  2. Add the chopped potatoes to a bowl with olive oil, paprika, garlic powder, chili powder, salt, and black pepper. Toss until evenly coated.
  3. Spread the potatoes on the baking sheet and roast for 25–30 minutes, flipping halfway through, until golden brown and tender.
  4. In a large skillet over medium-high heat, heat olive oil. Add the sliced chicken, chili powder, paprika, cumin, garlic powder, onion powder, oregano, salt, and black pepper.
  5. Cook the chicken for 6–8 minutes, stirring often, until browned and cooked through.
  6. Add the sliced red bell pepper, green bell pepper, and onion to the skillet. Cook for another 5–7 minutes, until the vegetables are tender and slightly caramelized.
  7. Stir in lime juice and remove the skillet from the heat.
  8. In a small bowl, mash the avocados with lime juice, diced red onion, cilantro, salt, and black pepper until creamy but slightly chunky.
  9. Serve the chicken fajitas on a plate with roasted potatoes, a scoop of guacamole, and salsa on the side.

Notes

  • For spicier fajitas, add a pinch of cayenne pepper.
  • Leftovers can be stored in the fridge for up to 3 days.
  • Use fresh lime juice for the best flavor.

Nutrition

Keywords: Easy chicken fajita recipe, Mexican chicken dinner, Fajita chicken and peppers, Guacamole and salsa, Chicken meal prep plate

Find it online: https://jessicarecipe.com/easy-chicken-fajita-plate-recipe/