Chicken fajitas
Chicken Fajitas are a Tex-Mex classic featuring juicy, seasoned chicken strips cooked with colorful bell peppers and onions. Served sizzling hot with warm tortillas and your favorite toppings, they’re a fast, flavorful meal perfect for busy weeknights or weekend gatherings.
Ingredients
For the Chicken & Marinade:
- 1½ lbs boneless skinless chicken breasts or thighs, sliced into thin strips
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Veggies:
- 1 red bell pepper thinly sliced
- 1 green bell pepper thinly sliced
- 1 yellow bell pepper thinly sliced
- 1 medium red onion thinly sliced
- 1 tablespoon olive oil
- Salt and pepper to taste
To Serve:
- Warm flour or corn tortillas
- Sour cream guacamole, salsa, shredded cheese, lime wedges, chopped cilantro
Instructions
- Marinate the chicken: In a bowl, whisk together olive oil, lime juice, and all spices. Add the chicken strips and toss to coat. Let marinate for at least 15 minutes (or up to 2 hours in the fridge).
- Cook the veggies: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced peppers and onions. Sauté for 5–7 minutes until softened and slightly charred. Remove from pan and set aside.
- Cook the chicken: In the same skillet, add the marinated chicken in a single layer. Cook for 5–7 minutes, stirring occasionally, until chicken is cooked through and lightly browned.
- Combine: Return the cooked vegetables to the pan with the chicken. Toss everything together and cook for 1 more minute to heat through.
- Serve: Spoon the chicken and veggies into warm tortillas. Add desired toppings and serve immediately with lime wedges.
Notes
- Chicken thighs add more flavor and stay juicy, but breasts work well too.
- For extra char, use a cast-iron skillet or grill pan.
- Make it spicy by adding sliced jalapeños or a dash of cayenne to the marinade.
- Leftovers are great in quesadillas, burrito bowls, or salads.