The BEST Easy Chicken Fajitas

Imagine a sizzling skillet filled with vibrant peppers, tender chicken, and aromatic spices wafting through the kitchen. That’s the magic of chicken fajitas! This dish not only brings bold flavors and a splash of color to your dining table but also creates an inviting atmosphere perfect for gatherings. Whether you’re hosting a casual weeknight dinner or a joyful celebration with friends, these easy fajitas come together swiftly and are bound to impress. Plus, the potential for customization means everyone can build their perfect bite.

What sets these fajitas apart is their incredible flavor and the straightforward method that makes them accessible for cooks of all skill levels. The juicy chicken combined with the sweet and slightly charred vegetables, all wrapped in a warm tortilla, makes for a satisfying meal. You’ll love how quickly this dish comes together while still delivering that authentic taste of the Southwest.

Ingredients

• 2 teaspoons chili powder
• 1 teaspoon paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon onion powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon sugar
• 1/4 teaspoon cayenne pepper
• 1 1/2 pounds boneless, skinless chicken breasts
• 1 batch fajita seasoning mix (recipe below)
• 1 tablespoon cornstarch
• 1/4 cup plus 2 tablespoons canola oil, divided
• 2-3 limes
• 1/2 green bell pepper, cored and seeded
• 1/2 red bell pepper, cored and seeded
• 1/2 yellow bell pepper, cored and seeded
• 1 yellow onion, peeled and halved
• 12 flour tortillas

These colorful ingredients come together to create a delicious and visually appealing dish!

Directions

1. In a small bowl, mix the fajita seasoning with the cornstarch. Add 1/4 cup of the canola oil and the juice of 1 lime; whisk until combined. If the mixture is too thick, thin it out with a little water and set aside.
2. Slice the chicken breast into 1/4-inch thick slices. Place them in a shallow bowl or a zippered freezer bag for meal prep. Pour 2/3 of the fajita seasoning marinade over the chicken and toss to coat well. Set aside.
3. While the chicken marinates, slice the bell peppers and onion. Place them in a shallow bowl or a zippered freezer bag. Pour the remaining 1/3 of the marinade over the vegetables and toss until well-coated. Set aside.
4. Heat 1 tablespoon of canola oil in a large cast iron skillet or heavy-bottomed pan over medium-high heat. Add the marinated vegetables and cook for 4-5 minutes, stirring occasionally, until the onion softens and the peppers take on color. Transfer to a bowl.
5. In the same skillet, add the remaining oil and cook the marinated chicken undisturbed. Cook for about 4 minutes on each side until the chicken turns white, browns on the bottom, and releases its juices.
6. Add the cooked peppers and onions back into the skillet with the chicken, stirring to combine. Cook everything together for another 2-3 minutes until warmed through. Remove from heat and squeeze the remaining lime juice over the dish.
7. Serve the fajitas immediately with warm flour tortillas, pico de gallo, avocado sauce, crema, and extra lime wedges on the side for an extra burst of flavor.

Tips & Variations

• Ingredient Substitutions: You can use shrimp or beef instead of chicken. For a vegetarian option, swap in sautéed mushrooms and zucchini.
• Optional Variations: Feel free to add black beans or corn to the veggie mix for added texture and nutrition.
• Storage or Reheating Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Recipe Information

• Prep time: 15 minutes
• Cook time: 15 minutes
• Total time: 30 minutes
• Servings: 4-6
• Difficulty level: Easy

Easy Chicken Fajitas

300kcal

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Prep 15 minutes mins

Cook 15 minutes mins

Total 30 minutes mins

Savor the vibrant flavors of chicken fajitas with tender chicken, colorful peppers, and an aromatic seasoning blend, perfect for any gathering.

Servings 6 servings

Course Dinner, Main Course

Cuisine Mexican

Ingredients

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Fajita Seasoning and Marinade

• ▢ 2 teaspoons chili powder
• ▢ 1 teaspoon paprika
• ▢ 1 teaspoon kosher salt
• ▢ 1/2 teaspoon onion powder
• ▢ 1/2 teaspoon ground cumin
• ▢ 1/2 teaspoon garlic powder
• ▢ 1/2 teaspoon sugar
• ▢ 1/4 teaspoon cayenne pepper
• ▢ 1 tablespoon cornstarch
• ▢ 1/4 cup canola oil plus 2 tablespoons for cooking
• ▢ 2-3 pieces limes

Main Ingredients

• ▢ 1.5 pounds boneless, skinless chicken breasts sliced into 1/4-inch thick slices
• ▢ 1/2 piece green bell pepper cored and seeded
• ▢ 1/2 piece red bell pepper cored and seeded
• ▢ 1/2 piece yellow bell pepper cored and seeded
• ▢ 1 piece yellow onion peeled and halved
• ▢ 12 pieces flour tortillas for serving

Method

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Preparing Marinade

1. In a small bowl, mix the fajita seasoning with the cornstarch.
2. Add 1/4 cup of the canola oil and the juice of 1 lime; whisk until combined. If the mixture is too thick, thin it out with a little water and set aside.

Marinating Chicken and Vegetables

1. Slice the chicken breast into 1/4-inch thick slices. Place them in a shallow bowl or a zippered freezer bag.
2. Pour 2/3 of the fajita seasoning marinade over the chicken and toss to coat well. Set aside.
3. While the chicken marinates, slice the bell peppers and onion. Place them in a shallow bowl or a zippered freezer bag.
4. Pour the remaining 1/3 of the marinade over the vegetables and toss until well-coated. Set aside.

Cooking

1. Heat 1 tablespoon of canola oil in a large cast iron skillet or heavy-bottomed pan over medium-high heat.
2. Add the marinated vegetables and cook for 4-5 minutes, stirring occasionally, until the onion softens and the peppers take on color. Transfer to a bowl.
3. In the same skillet, add the remaining oil and cook the marinated chicken undisturbed. Cook for about 4 minutes on each side until the chicken turns white, browns on the bottom, and releases its juices.
4. Add the cooked peppers and onions back into the skillet with the chicken, stirring to combine. Cook everything together for another 2-3 minutes until warmed through.
5. Remove from heat and squeeze the remaining lime juice over the dish.

Serving

1. Serve the fajitas immediately with warm flour tortillas, pico de gallo, avocado sauce, crema, and extra lime wedges on the side for an extra burst of flavor.

Nutrition

Serving1gCalories300kcalCarbohydrates30gProtein25gFat12gSaturated Fat2gSodium600mgFiber3gSugar2g

Notes

Ingredient Substitutions: You can use shrimp or beef instead of chicken. For a vegetarian option, swap in sautéed mushrooms and zucchini. Optional Variations: Feel free to add black beans or corn to the veggie mix for added texture and nutrition. Storage or Reheating Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

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