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Chicken fajita mix in a cast iron skillet.
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5 from 1 vote

Chicken Fajitas

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!
Prep Time10 minutes
Cook Time18 minutes
Total Time28 minutes
Course: Dinner
Cuisine: Mexican
Servings: 4
Author: Brittany Mullins

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.
    Seasonings in a small bowl.
  • 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.
    Raw bell peppers and onion in a cast iron skillet.
  • 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.
    Cooked onion and bell pepper in a cast iron skillet.
  • 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.
    Seasonings and raw chicken in a cast iron skillet.
  • Return veggies to the skillet and stir to combine. Cook for 1-2 more minutes just to heat everything up.
    Chicken fajita mix in a cast iron skillet.
  • 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

Serving: 2fajitas w/o toppings | Calories: 557kcal | Carbohydrates: 59g | Protein: 38g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 88mg | Sodium: 690mg | Fiber: 3g | Sugar: 6g