Chicken Fajitas
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Published Apr 30, 2024
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This chicken fajitas recipe is packed with flavor and comes together in under 30 minutes for a quick and easy weeknight dinner that the whole family will love!
In celebration of Cinco De Mayo this weekend I’m sharing a recipe for one of my all-time favorite Mexican dishes: chicken fajitas!
This straightforward recipe focuses on simple, fresh ingredients, seasoned with a homemade spice mix. It’s a 30 minute meal that doesn’t skimp on flavor or nutrition, making it the perfect dinner for those busy weeknights!
Why You’ll Love This Recipe
- Quick and easy – From start to finish this recipe comes together in about 30 minutes!
- One pan – Everything cooks up in one skillet. Hooray for minimal dishes!
- Healthy – The combo of lean chicken and plenty of vegetables makes this the perfect healthy meal, in my book.
- Versatile – Adapt the toppings and spice levels to match your dietary needs and taste preferences.
Ingredients Needed
When it comes down to it, you really only need a handful of simple ingredients to make chicken fajitas: bell peppers, onions, chicken, lime juice and spices. Plus, we can’t forget about the tortillas and toppings. Here’s everything you need:
- bell peppers – a classic ingredient adding some sweetness and color. I love using a combination of yellow, orange and red bell peppers but any color combo will work.
- yellow onion and garlic – more classic ingredients that add a ton of flavor to this dish.
- boneless chicken breasts – sliced into thin strips for quick cooking.
- olive oil – used for sautéing the chicken and veggies. Avocado oil will also work.
- spices and seasonings – we’re making our own homemade seasoning mixture with chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt and pepper.
- lime – the juice adds a fresh, zesty finish.
- tortillas – I prefer warm flour tortillas for serving, but corn tortillas will work as well.
How to Make Chicken Fajitas
This recipe is super easy to whip up. Once your veggies and chicken are cut and spices are mixed together this dish comes together in a matter of minutes. Here’s how to make it:
Step 1: Combine all the spices in a small bowl. In a cast iron skillet over medium high heat, sauté the bell peppers and onion until softened. Add garlic and half the seasoning mix and cook for a few more minutes to combine.
Step 2: Transfer the vegetables to a plate and set aside. In the same skillet, cook the chicken strips with the remaining seasoning and lime juice until chicken is cooked through.
Step 3: Add the cooked vegetables back to the skillet with the chicken. Serve immediately in warmed tortillas with your choice of toppings.
Recipe Tips!
- For that perfect sear on the chicken and to get the vegetables nicely charred on the edges, I recommend using a cast iron skillet for cooking. This also helps in achieving a restaurant-quality finish.
- For an added boost of flavor, consider marinating the chicken for several hours or overnight in the fridge if you have time. This will just enhance the overall flavor of the chicken.
Recipe Variations
- For a low-carb option serve the chicken fajitas in lettuce wraps or over a bed of lettuce for a chicken fajita salad.
- Skip the tortillas and make these chicken fajita bowls instead served over quinoa.
- Swap the chicken with steak for steak fajitas or shrimp for shrimp fajitas.
- Skip the stovetop and make these sheet pan chicken fajitas on a baking sheet in the oven.
Chicken Fajita Toppings
The toppings are my favorite part! My go-to toppings are sour cream or Greek yogurt, salsa or pico de gallo, guacamole, shredded lettuce, shredded cheese and lime wedges. You don’t need all of these. Pick your favorite toppings and use those!
What to Serve With Chicken Fajitas
These chicken fajitas are a meal on their own, but it’s always nice to have a few sides and fun drinks… especially if you’re hosting. Here are some options:
- Sides: easy black bean dip, cowboy caviar, creamy vegan queso, avocado salad, Mexican street corn salad, cilantro rice, Spanish rice and/or refried beans. You could even add the refried beans and rice to your fajitas, if you’d like!
- Drinks: skinny paloma or skinny margarita
How to Store Leftovers
If you have leftovers, simply store the chicken and veggies in an airtight container in the refrigerator for 3-4 days. To reheat, I would heat everything in a skillet on the stove or pop it in the oven for a few minutes until warm and then make your fajitas.
More Mexican-Inspired Recipes
- Healthy Mexican Layer Dip
- Mexican Quinoa Casserole
- Healthy Chicken Enchiladas
- Chicken Burrito Bowl
- Vegan Enchiladas
- Red Chilaquiles
- Healthy Chicken Tacos
Be sure to check out all of the chicken recipes as well as the full collection of Mexican recipes on EBF!
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Chicken Fajitas
Ingredients
- 3 bell peppers, seeded and thinly sliced
- 1 medium yellow onion, thinly sliced
- 1 ¼ lb boneless chicken breasts, sliced into thin strips
- 2 Tablespoons olive oil, divided
- 3 cloves garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon oregano
- 1 teaspoon fine sea salt
- ½ teaspoon ground pepper
- Juice from one lime, about 2 Tablespoons
- 8 flour or corn tortillas
- Optional toppings: Salsa or pico de gallo, sour cream or full fat greek yogurt, Guacamole or avocado and shredded lettuce.
Instructions
- Combine seasoning ingredients in a small bowl. Set aside.
- Heat 1 Tablespoon of oil over a cast iron pan on medium heat. Once hot add peppers and onion and saute for about 5-7 minutes, until veggies start to soften.
- Add garlic and half of the seasoning (about 1 ½ Tablespoons) to the veggies and stir to combine. Let veggies saute for 2-3 more minutes. If the pan becomes too dry or the seasoning starts to burn on the pan add a splash of water to the pan. Once veggies reach your desired texture, transfer to a bowl or plate and set aside.
- Add remaining oil to the cast iron, followed by the chicken strips, remaining seasoning and lime juice. Cook for about 5-6 minutes, until chicken is cooked through. Again, you can add a splash of water if the pan gets too dry.
- Return veggies to the skillet and stir to combine. Cook for 1-2 more minutes just to heat everything up.
- Serve chicken and veggies in warm tortillas with toppings of choice. I recommend sour cream (or Greek yogurt), guacamole, shredded lettuce and pico de gallo.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
