Name: Charred Chicken Fajitas with Toasted Chile-Lime Salsa
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1.5 lbs boneless, skinless chicken breast; 2 tbsp olive oil; 1 tsp kosher salt; 1/2 tsp black pepper; 1 tsp smoked paprika; 1 tsp ground cumin; 2 tsp chili powder; 2 large red bell peppers, sliced; 1 large yellow onion, sliced; 8 small corn tortillas; 1/4 cup fresh cilantro, chopped; 1 lime, cut into wedges; 2 dried guajillo chiles (or 1 ancho chile), stemmed and seeded; 1 garlic clove; 1/2 cup plain Greek yogurt (for serving)

Charred Chicken Fajitas with Toasted Chile-Lime Salsa

SilkyApple9348

This high-protein Mexican dinner delivers the excitement of a sizzling fajita night, with juicy, charred chicken and smoky, vibrant vegetables. Toasting the dried chiles before blending gives the homemade salsa incredible depth—a restaurant-level touch you'll love. Using Greek yogurt adds creaminess and boosts protein, making every bite satisfying and nutritious. It's a crowd-pleasing meal you’ll want to make again and again, and perfect for weeknight meal planning: simple, fast, and deeply flavorful. Whether you're aiming for 100g, 150g, or somewhere in between, these fajitas make hitting your protein goals a delicious adventure.

Ingredients

Instructions

Preheat a large skillet or grill pan over medium-high heat. Place the dried guajillo chiles directly onto the dry pan and toast for 1-2 minutes, flipping until fragrant and slightly darkened. Remove and set aside.
In a small bowl, mix olive oil, salt, pepper, smoked paprika, cumin, and chili powder. Rub this marinade all over the chicken breasts.
Char the chicken breasts in the hot skillet or grill pan for 5-6 minutes per side, until beautifully browned and cooked through (internal temp 165°F). Remove, let rest 5 minutes, then slice into strips.
While chicken rests, add sliced bell peppers and onions to the same skillet. Sauté for 5-7 minutes until softened and slightly charred. Set aside.
In a blender, combine the toasted chiles, garlic, juice from half the lime, and 2 tbsp water. Blend until smooth, adding more water if needed for a salsa consistency. Season with a pinch of salt.
Warm the corn tortillas in the skillet or directly over a gas flame for a few seconds until pliable and slightly charred.
Assemble fajitas: Layer chicken, peppers, and onions on tortillas. Spoon over chile-lime salsa, dollop with Greek yogurt, and finish with fresh cilantro and a squeeze of lime.