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Sweet Chili and Lime Glazed Chicken Fajitas

A vibrant and easy chicken fajita recipe featuring tender chicken marinated in sweet chili sauce and fresh lime juice, paired with colorful bell peppers and onions wrapped in warm tortillas.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Family Meal, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 650
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1 lb chicken breast, sliced Choose organic chicken breasts for the best flavor.
  • 2 tablespoons sweet chili sauce Substitute with homemade sauce or mango salsa for a fruity twist.
  • 1 tablespoon lime juice Fresh lemon juice can substitute if needed.
  • 1 tablespoon olive oil Avocado oil is a healthy alternative.
  • Salt and pepper to taste
For the Veggies
  • 1 bell pepper, sliced Use any color of bell pepper or zucchini for a different veggie profile.
  • 1 onion, sliced
  • Flour tortillas Corn tortillas can be a gluten-free option.
  • Optional toppings: avocado, cilantro, cheese

Method
 

Preparation
  1. In a bowl, combine the sweet chili sauce, lime juice, olive oil, salt, and pepper. Stir well to create a delicious marinade for the chicken.
  2. Add the sliced chicken to the marinade, ensuring each piece is well-coated. Cover and let it marinate in the refrigerator for at least 30 minutes.
Cooking
  1. Heat a skillet over medium heat. Once hot, add the marinated chicken and cook for about 5-7 minutes or until the chicken is browned and fully cooked through.
  2. Add the sliced bell pepper and onion to the skillet with the chicken. Stir-fry for an additional 3-4 minutes until the veggies are tender yet still crisp.
  3. While the chicken and veggies are cooking, warm your flour tortillas in a separate pan or microwave until they are soft and pliable.
Serving
  1. Serve your fajitas hot, filling each tortilla with the chicken and vegetable mixture. Feel free to add any of the optional toppings you desire.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Reheat gently in a skillet over low heat or microwave.