Description
This Chicken Fajita recipe offers a fast and flavor-packed dinner solution with tender, seasoned chicken strips and colorful sautéed bell peppers and onions. Perfect for busy weeknights, it combines bold Mexican-American flavors with simple ingredients for a delicious, wholesome meal served with warm tortillas and classic toppings.
Ingredients
Scale
Chicken and Marinade
- 1 1/2 pounds boneless, skinless chicken breasts, sliced into thin strips
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Vegetables
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium red onion, sliced
Additional Ingredients & Toppings
- 1 tablespoon olive oil
- Juice of 1 lime
- Warm flour tortillas
- Sour cream
- Salsa
- Guacamole
- Fresh cilantro for serving
Instructions
- Marinate the Chicken: In a large bowl, toss the sliced chicken with 2 tablespoons of olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Let it marinate for at least 15 minutes, or up to 1 hour to develop deeper flavor.
- Cook the Chicken: Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the marinated chicken and cook for 5–7 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
- Sauté the Vegetables: In the same skillet, add the sliced red, green, and yellow bell peppers along with the red onion. Cook for 4–5 minutes until the vegetables are tender-crisp and slightly charred, stirring occasionally.
- Combine and Finish: Return the cooked chicken to the skillet with the vegetables. Squeeze the juice of one lime over the mixture and toss everything together until well combined and heated through.
- Serve: Serve the chicken and vegetable fajita mixture hot with warm flour tortillas and your preferred toppings such as sour cream, salsa, guacamole, and fresh cilantro.
Notes
- For a low-carb option, serve the filling over cauliflower rice or wrapped in lettuce leaves instead of tortillas.
- This recipe is excellent for meal prep and reheats well for lunches or quick dinners during the week.
- To make it gluten-free, use corn tortillas or enjoy the filling without any tortillas.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1/4 of filling (tortillas and toppings not included)
- Calories: 270
- Sugar: 4g
- Sodium: 480mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 75mg
