Easy Chicken Fajitas (Print Version)

Quick Tex-Mex chicken with bell peppers and onions in warm tortillas. Ready in just 30 minutes.

# What You'll Need:

→ Proteins

01 - 1.1 lbs boneless, skinless chicken breasts, thinly sliced

→ Vegetables

02 - 1 red bell pepper, sliced
03 - 1 yellow bell pepper, sliced
04 - 1 green bell pepper, sliced
05 - 1 large onion, sliced

→ Marinade & Seasoning

06 - 2 tablespoons olive oil
07 - 2 teaspoons chili powder
08 - 1 teaspoon ground cumin
09 - 1 teaspoon smoked paprika
10 - 1/2 teaspoon garlic powder
11 - 1/2 teaspoon onion powder
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
14 - Juice of 1 lime

→ To Serve

15 - 8 small flour tortillas or corn tortillas
16 - Fresh cilantro, chopped (optional)
17 - Sour cream (optional)
18 - Salsa (optional)
19 - Shredded cheese (optional)

# How to Make It:

01 - In a large bowl, combine olive oil, chili powder, cumin, paprika, garlic powder, onion powder, salt, pepper, and lime juice. Add sliced chicken and toss until evenly coated. Marinate for at least 10 minutes.
02 - Heat a large skillet or grill pan over medium-high heat. Add marinated chicken and cook for 5-6 minutes, stirring occasionally, until cooked through. Remove chicken from pan and set aside.
03 - Add a splash of oil to the same pan if needed. Sauté bell peppers and onion for 4-5 minutes until tender and slightly charred.
04 - Return cooked chicken to the pan with vegetables and toss together for 1-2 minutes to combine and heat through.
05 - Warm tortillas in a dry skillet over medium heat or microwave until pliable.
06 - Fill warm tortillas with chicken and vegetable mixture. Top with fresh cilantro, sour cream, salsa, and cheese as desired.

# Expert Tips:

01 -
  • Everything cooks in one pan, so cleanup is fast and you can focus on the fun part: building your perfect fajita.
  • The smoky, tangy marinade does all the heavy lifting, turning plain chicken into something that tastes like it came from a restaurant.
  • You can customize every bite with toppings, making it easy to please both adventurous eaters and anyone who likes it simple.
02 -
  • Don't overcrowd the pan when cooking the chicken or it will steam instead of getting those nice caramelized edges; work in batches if your skillet is on the smaller side.
  • Let the vegetables char a little without stirring them constantly; that slight blackening adds so much flavor and keeps them from turning mushy.
03 -
  • Use a cast iron skillet if you have one; it holds heat beautifully and gives you those restaurant-quality char marks without a grill.
  • Always taste your marinade before adding the chicken and adjust the lime or spices to your preference; a little tweak at the start saves you from bland fajitas later.
  • If your tortillas keep tearing, warm them longer or wrap them in foil in a low oven to steam them gently; this makes them much more pliable.
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