Gordon Ramsay Chicken Fajitas
Gordon Ramsay’s Chicken Fajitas is a blend of marinated chicken, vivid bell peppers, and onions that are paired with warm tortillas, and ready in just 45 minutes!
Ingredients
- 2 large boneless skinless chicken breasts about 1 1/2 pounds
- 4 tablespoons olive oil divided
- 2 tablespoons lime juice
- 1 teaspoon ground chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon fine sea salt plus more to taste
- ½ teaspoon ground black pepper
- 3 bell peppers red, yellow, and green, sliced into 1/4” thick slices
- 1 medium onion thinly sliced
- 8 small flour tortillas toasted or warmed
Options to Serve:
- lime wedges to squeeze over fajitas
- cilantro to garnish
- sour cream
- Pico de gallo or salsa
- Guacamole, sliced avocado
- shredded cheddar cheese, Monterey Jack, or Mexican Cheese
Instructions
- Coat a mixing basin with 2 teaspoons of oil, 2 tablespoons of lime juice, and all the ingredients (pepper, chili powder, cumin, paprika, onion powder, garlic powder, salt, and pepper). Thoroughly combine.
- In the meantime, cut the chicken breasts lengthwise and add the cutlets to the marinade, turning them over to coat them evenly.
- While you prepare the remaining vegetables, set that aside. Let it marinate for no more than four hours.
- Cut the bell peppers and onions into 1/4-inch pieces by slicing them thinly with the knife’s grain.
- On medium heat, warm a big, heavy skillet (made of cast iron or another material). Fry the chicken in a single layer in 1 tablespoon of oil for 3 to 5 minutes per side, or until it becomes golden and a meat thermometer registers 165˚F when checked in the middle. Cook until done.
- Prepare in smaller batches if needed. While the veggies are cooking, lay the chicken out on a chopping board to rest.
- In the same skillet, sauté the bell peppers and onion with 1 tablespoon of oil over medium heat until they soften and are slightly browned, stirring regularly for about 5 to 6 minutes. Season with salt and pepper to taste.
- Meanwhile, while the veggies are cooking, thinly slice the chicken against the grain.
- After the veggies are done, add the chicken back to the pan, stir to combine, and then remove from the heat.
- Combine with tortillas that have been warmed, top with cilantro, and squeeze over fresh lime juice.
Notes
- Chicken can be flavor-infused for up to four hours by soaking in a mixture of lime juice and spices.
- Searing the chicken skillfully in a hot skillet is the key to delicious softness.
- Add a sweet and colorful touch by sautéing peppers and onions until they turn golden.
- For the most tender chicken, slice it thinly and serve it alongside sautéed vegetables.
Nutrition
Calories: 482kcalCarbohydrates: 40gProtein: 31gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 0.01gCholesterol: 72mgSodium: 1169mgPotassium: 778mgFiber: 5gSugar: 7gVitamin A: 3235IUVitamin C: 120mgCalcium: 118mgIron: 4mg
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