Grammy's Kitchen · Fajitas · Chicken Fajitas
One of 111 fajitas recipes we measured
from natashaskitchen.com
134 cooks on natashaskitchen.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 111.
| this recipe | typical | |
|---|---|---|
| fat | 8% | 3% |
| protein add | 100% | 100% |
| salt | 1% | 0% |
| aromatics | 23% | 22% |
| acid | 5% | 0% |
| vegetables and beans | 53% | 42% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 680 g | 2 large boneless skinless chicken breasts (about 1 1/2 lbs ) |
| 54 g | 4 Tbsp olive oil (divided) |
| 31 g | 2 Tbsp lime juice |
| 3 g | 1 tsp ground chili powder |
| 2 g | 1 tsp ground cumin |
| 2 g | 1 tsp paprika |
| 3 g | 1 tsp onion powder |
| 3 g | 1 tsp garlic powder |
| 6 g | 1 tsp fine sea salt (plus more to taste) |
| 1 g | 1/2 tsp ground black pepper |
| 360 g | 3 bell peppers (Red, Yellow, and Green, sliced into 1/4” thick slices) |
| 150 g | 1 medium onion (thinly sliced) |
| 8 small flour tortillas (toasted or warmed) | |
| lime wedges (to squeeze over fajitas) | |
| cilantro (to garnish) | |
| sour cream | |
| Pico de gallo (or salsa) | |
| Guacamole (or sliced avocado) | |
| shredded cheddar cheese (Monterey Jack, or Mexican Cheese) |
Method: 7 steps, published by natashaskitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“These are better than the last fajitas we got at a Mexican restaurant in abq nm.. these are very flavorful.. not to spicy.. the only thing different I’ll do next time is drain the juices off the meat before cooking.. Natasha’s recipes are the absolute best!!! ” — a cook, 5.0★
“The best fajita recipe. When I cook the vegetables, I make the spice mixture again (it makes what looks like a paste) to season the vegetables with. Perfection! Great meal prep recipe. Reheats really well.” — a cook, 5.0★