Nigella Chicken Fajitas

These flavorful chicken fajitas are quick, easy, and perfect for a fun, customizable meal. Juicy chicken, tender peppers, and onions come together with your favorite toppings for a delicious dinner everyone will love.

Ingredients Needed:

• 2 skinless chicken breast fillets
• 1 teaspoon dried Mexican oregano or regular oregano
• 1 teaspoon ground cumin
• 1 teaspoon Maldon sea salt flakes or ½ teaspoon fine sea salt
• ½ teaspoon sugar
• 1 x 15ml tablespoon garlic infused olive oil plus 2 teaspoons more ( see additional information for using regular olive oil)
• 2 x 15ml tablespoons fresh lime juice
• 2 x 15ml tablespoons groundnut oil or regular olive oil
• 2 onions (peeled, halved, and cut into thin half-moons)
• 1 red pepper (core and seeds removed, cut into strips)
• 1 orange pepper (core and seeds removed, cut into strips)
• 1 yellow pepper (core and seeds removed, cut into strips)
• 8 soft flour tortilla wraps

Optional accompaniments:

• 100 grams of Cheddar cheese or Monterey Jack cheese (grated)
• 125 millilitres creme fraiche or sour cream
• 1 x small (198g) can sweetcorn (drained)
• 1 large or 2 small avocado (finely diced and dressed with ½ teaspoon sea salt flakes and 2 teaspoons lime juice)
• ½ iceberg lettuce (shredded)
• chopped fresh coriander
• chilli sauce

How To Make Chicken Fajitas?

1. Prepare the chicken: Use scissors to cut the chicken into thin strips, about 1–2cm wide. Halve the strips to make shorter pieces. Place in a bowl and add oregano, cumin, salt, sugar, garlic oil, and lime juice. Mix well and leave to marinate.
2. Cook onions and peppers: Heat groundnut or olive oil in a frying pan or wok. Fry the onions over medium heat for 5 minutes, stirring occasionally. Add the peppers and cook for 10 minutes until tender. Remove to a bowl.
3. Cook the chicken: Add 2 teaspoons of garlic oil to the same pan and tip in the chicken with its marinade. Cook, stirring frequently, for about 5 minutes or until the chicken is fully cooked and hot.
4. Combine everything: Return the cooked onions and peppers to the pan with the chicken. Stir everything together, then transfer to a serving dish.
5. Warm the tortillas: Preheat the oven to 125°C. Spread tortillas on a baking sheet and warm them in the oven for a few minutes.
6. Assemble and serve: Serve the warm tortillas with the chicken, onions, peppers, and optional accompaniments. Wrap and enjoy immediately!

Recipe Tips:

• Marinate the Chicken Well: Allow the chicken to marinate for at least 10–15 minutes to absorb the spices and lime juice for maximum flavor.
• Cut Ingredients Evenly: Slice the chicken, onions, and peppers into similar-sized strips so they cook evenly and fit well in the tortillas.
• Use a Hot Pan: Make sure the frying pan is hot before adding the chicken or vegetables to ensure they cook quickly and develop a nice sear.
• Don’t Overcook the Chicken: Cook the chicken until just done to keep it juicy and tender. Overcooking can make it dry.
• Warm the Tortillas: Always warm the tortillas before serving to make them soft and easy to roll without cracking. Use the oven or a dry pan for the best results.

How To Store & Reheat Leftovers?

• Refrigerate: Let the chicken, peppers, and onions cool completely. Store them in an airtight container in the fridge for up to 2 days. Store tortillas separately.
• Reheat: Reheat the chicken, peppers, and onions in a frying pan over medium heat, stirring until piping hot.

Nutrition Facts:

• Calories: 520 kcal
• Total Fat: 21g
• Saturated Fat: 6g
• Cholesterol: 80mg
• Sodium: 700mg
• Potassium: 900mg
• Total Carbohydrate: 52g
• Dietary Fiber: 6g
• Sugars: 7g
• Protein: 30g

Try More Nigella  Lawson Recipes:

• Nigella Chicken And Bean Casserole ​Recipe
• Nigella Chicken Stroganoff ​Recipe
• Nigella Chicken And Mushroom Pie​​ Recipe​