Chicken Fajitas Recipe
This chicken fajitas recipe brings sizzling Tex-Mex flavor with juicy chicken, peppers, and onions in warm tortillas. Simple, fresh, and crowd-pleasing.
Ingredients
- For the Chicken Marinade
- 1 ½ lb boneless skinless chicken breasts thinly sliced into strips
- 2 Tbsp olive oil
- Juice of 1 fresh lime
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tsp garlic powder
- ½ tsp oregano
- ½ tsp salt
- ¼ tsp black pepper
- For the Veggies
- 3 bell peppers red, green, yellow, thinly sliced
- 1 large onion thinly sliced into half-moons
- 1 Tbsp olive oil
- For Serving
- Warm flour tortillas
- Shredded cheese cheddar or Monterey Jack
- Sour cream
- Pico de gallo
- Cilantro lime rice optional
- Fresh lime wedges
Instructions
- Marinate the Chicken
- In a large bowl, combine olive oil, lime juice, chili powder, paprika, cumin, garlic powder, oregano, salt, and pepper. Add the sliced chicken and toss until fully coated. Let it sit for 15–30 minutes at room temperature (or refrigerate up to 8 hours).
- Cook the Chicken
- Heat a cast iron skillet over medium-high heat. Once hot, drizzle in 1 Tbsp olive oil. Add the marinated chicken in a single layer (don’t overcrowd). Cook 3–4 minutes per side until golden brown and cooked through. Transfer to a plate and keep warm.
- Sauté the Peppers and Onions
- In the same skillet, add another drizzle of oil if needed. Toss in your bell peppers and onion. Cook over medium-high heat for 5–7 minutes, stirring occasionally until tender but still crisp on the edges.
- Combine Everything
- Return the cooked chicken to the skillet with the peppers and onions. Toss everything together, letting it heat through for about 1 minute. Adjust seasoning with a squeeze of lime or a pinch more salt if needed.
- Serve & Enjoy
- Serve hot, straight from the sizzling skillet. Load up warm flour tortillas with a bit of chicken, veggies, sour cream, shredded cheese, and pico de gallo.
Notes
- Slice evenly: Thin strips of chicken cook faster and stay juicy.
- Preheat the skillet well: It gives the best sear and smoky flavor.
- Don’t skip the lime: The acid brightens and tenderizes everything.
- Meal prep tip: Store chicken and veggies separately; reheat quickly for lunches.
- Storage: Store in an airtight container in the fridge for up to 4 days.
- Reheating: Reheat gently in a skillet with a splash of water or lime juice to revive the texture.