Easy Chicken Fajitas (Printer-friendly)

Tender chicken with colorful bell peppers and onions, wrapped in warm tortillas. Ready in 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)

# Directions:

01 - In a large bowl, combine olive oil, chili powder, cumin, paprika, garlic powder, onion powder, salt, black pepper, and lime juice. Add chicken slices and toss until fully coated. Allow to 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 completely cooked through. Remove chicken and set aside.
03 - In the same pan, add a splash of oil if needed. Sauté bell peppers and onion for 4-5 minutes until tender with light charring.
04 - Return cooked chicken to the pan and toss with vegetables for 1-2 minutes to combine and warm through.
05 - Warm tortillas in a dry skillet over medium heat or in the microwave until pliable.
06 - Distribute chicken and vegetable mixture into warm tortillas. Top with cilantro, sour cream, salsa, and cheese as desired.

# Expert Tips:

01 -
  • Everything cooks in one pan, which means less cleanup and more time to actually sit down and eat.
  • The smoky char on those peppers makes your kitchen smell like a street taco stand in the best possible way.
  • You can prep the chicken marinade in the morning and have dinner on the table faster than delivery.
  • It works with whatever tortillas you have on hand, and nobody complains when there are toppings involved.
02 -
  • Dont move the chicken around too much in the first minute of cooking or youll lose that caramelized crust that makes fajitas taste like fajitas.
  • If your pan isnt hot enough the vegetables will steam instead of char, so wait until the oil shimmers before you add anything.
  • Marinating for longer than ten minutes is great, but even a quick toss in the spices while the pan heats will give you plenty of flavor.
03 -
  • Use a cast iron skillet if you have one because it holds heat better and gives you those restaurant-style char marks.
  • Let the chicken come to room temperature for ten minutes before cooking so it sears instead of steams.
  • Toast your spices in the dry pan for thirty seconds before adding the oil and chicken, it wakes up the flavors in a way that feels like magic.
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