Chicken fajitas are a classic Tex-Mex dish featuring marinated strips of chicken cooked with colorful bell peppers and onions. Served hot off the pan in warm tortillas with your favorite toppings, they’re fast, flavorful, and family-friendly. This recipe serves 4.
Ingredients
For the Chicken and Marinade
500g boneless chicken breast or thighs, thinly sliced
2 tablespoons olive oil
2 tablespoons lime juice
2 garlic cloves, minced
1 teaspoon chili powder
1 teaspoon ground cumin
½ teaspoon paprika
½ teaspoon dried oregano
Salt and pepper to taste
For the Vegetables
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 medium onion, thinly sliced
1 tablespoon olive oil
To Serve
Flour or corn tortillas, warmed
Sour cream, guacamole, salsa, shredded cheese, lime wedges (optional)
Instructions
1. Marinate the Chicken
In a bowl, combine olive oil, lime juice, garlic, and spices. Add chicken strips and toss well to coat.
Cover and refrigerate for at least 30 minutes or up to 2 hours.
2. Cook the Vegetables
In a large skillet or pan over medium-high heat, add 1 tablespoon olive oil.
Sauté the sliced peppers and onions for 4–5 minutes until tender-crisp with a bit of char. Remove and set aside.
3. Cook the Chicken
In the same pan, add the marinated chicken. Cook for about 6–8 minutes, stirring occasionally, until the chicken is fully cooked and slightly browned.
4. Combine and Sizzle
Return the vegetables to the pan with the chicken. Toss everything together and let it sizzle for 1–2 more minutes to blend flavors.
5. Serve
Serve the hot fajita mix in warm tortillas. Add sour cream, guacamole, salsa, cheese, or lime juice as desired.
Tips
Cut chicken and vegetables evenly so they cook at the same rate
Use a cast-iron skillet for that classic fajita sizzle
Wrap tortillas in foil and warm them in the oven while cooking the filling
Chicken fajitas are perfect for a quick dinner or party platter
