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Chicken Fajitas

Chicken Fajitas

Linda M. Harris
This Chicken Fajitas recipe is a simple, flavorful dish featuring marinated chicken, sautéed peppers, and onions, all wrapped in warm tortillas.
The smoky and zesty seasoning enhances the juicy chicken, while the crisp vegetables add the perfect contrast.
Customizable with your favorite toppings, chicken fajitas are a fun, easy meal for any occasion.
Perfect for busy weeknights, this dish brings a bit of Tex-Mex flair to your table!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Mexican, Tex-Mex
Servings 4 Servings
Calories 400 kcal

Equipment

  • Skillet (1) – large, non-stick or cast iron for cooking
  • Knife (1) – for slicing chicken and vegetables
  • Cutting board (1) – for chopping veggies and meat
  • Mixing bowl (1) – for marinating chicken
  • Tongs or spatula (1) – for stirring and flipping chicken and veggies
  • Measuring spoons (1 set) – for measuring spices and oil
  • Microwave-safe dish (1) – for warming tortillas (optional)

Ingredients
  

  • 1 lb chicken breast sliced into strips
  • 3 tbsp fajita seasoning store-bought or homemade
  • 1 tbsp olive oil for marinating
  • 2 cloves garlic minced
  • 1 lime juiced
  • 2 bell peppers sliced (preferably one red, one green)
  • 1 large onion sliced
  • 1 tbsp olive oil for sautéing veggies
  • 4 flour tortillas 8-inch size
  • Optional toppings: sour cream guacamole, salsa, shredded cheese, cilantro

Instructions
 

Marinate the Chicken

  • In a mixing bowl, combine the sliced chicken breast with fajita seasoning, olive oil, minced garlic, and lime juice.
    Toss until the chicken is evenly coated. Cover and marinate for at least 15 minutes, or up to 2 hours in the fridge.

Prepare the Vegetables

  • While the chicken is marinating, slice the bell peppers and onion into thin strips.

Cook the Chicken

  • Heat a tablespoon of olive oil in a large skillet over medium-high heat.
    Add the marinated chicken and cook for about 5-7 minutes, stirring occasionally, until the chicken is cooked through and slightly golden. Remove the chicken from the skillet and set it aside.

Sauté the Vegetables

  • In the same skillet, add another tablespoon of olive oil.
    Toss in the sliced bell peppers and onion, and sauté for about 4-5 minutes until they’re tender but still slightly crisp.
    You can sprinkle a little extra fajita seasoning here for more flavor.

Combine Chicken and Vegetables

  • Return the cooked chicken to the skillet with the veggies, and toss everything together. Cook for another minute to let the flavors meld.

Warm the Tortillas

  • While the chicken and veggies are finishing, warm the tortillas.
    Heat them in a dry skillet for about 30 seconds per side or microwave them wrapped in a damp paper towel for 20-30 seconds.

Assemble the Fajitas

  • Place a tortilla on a plate and spoon the chicken and veggie mixture down the center.
    Add any toppings you like, such as sour cream, salsa, guacamole, or shredded cheese.
    Fold up the tortilla and enjoy!

Notes

  • Make it Spicy: Add some sliced jalapeños to the peppers and onions or a dash of cayenne pepper to the seasoning for an extra kick.
  • Gluten-Free Option: Swap the flour tortillas for corn tortillas for a gluten-free alternative.
  • Customizable Veggies: Feel free to mix in other veggies like zucchini, mushrooms, or even spinach for added variety.
  • Storage: Leftover chicken and veggies can be stored in the refrigerator for up to 3 days. Reheat in a skillet or microwave and enjoy with fresh tortillas.
  • Toppings: The best part about fajitas is the toppings! Try adding fresh cilantro, a squeeze of lime, or your favorite hot sauce for more flavor.
Keyword Chicken Fajitas