These Chicken Fajitas are quick and easy to make, in just one pan! Spicy, juicy chicken and crisp-tender veggies in warm tortillas make this a healthy dinner for the whole family.
Chicken fajitas are one of my go-to dinners for busy weekdays. I only need a few ingredients and spices. You can use store-bought seasoning but I preferred my homemade mixes, like my Taco Seasoning. I like to cook the chicken first, then the peppers and onions. This way I do not overcook my veggies. I prefer them to be still a little crisp. Warmed up flour tortillas or a bed of lettuce completes the meal. It’s really that quick and easy!
Ingredients:
- chicken breasts
- yellow onion
- bell peppers: red, green, orange or yellow
- garlic
- spices: ground cumin, paprika, chili powder, salt and pepper
How to make Chicken Fajitas?
- Start by slicing the chicken into strips.
- Mix seasoning and sprinkle over chicken. Toss together to coat.
- Cook chicken in a pan with oil. Remove onto a plate.
- Slice peppers and onion into strips. Saute peppers first. Cook until tender-crisp.
- Squeeze lime juice over peppers.
- Remove onto a plate.
- Saute onions and garlic until fragrant, about 4 minutes. Stir often.
- Add everything back to the pan and heat up.
- Serve with flour or corn tortillas and sides of your choosing.
Can I make it ahead of time?
Absolutely! You can go about it two ways:
- season the chicken and place in a plastic bag; chill in the fridge for 24 hours. Cook chicken first, then vegetables, as in the recipe;
- follow the recipe, cool cooked chicken and vegetables; store in glass containers in the fridge for up to 4 days; reheat when needed.
Storing:
Any leftovers should be stored in a container with a lid, in the fridge, for up to 4 days. Quickly reheat the chicken and veggies in a skillet. You may need to add a little bit of water during reheating.
What to serve with Chicken Fajitas?
Any Mexican side dish goes well with chicken fajitas. We like to serve guacamole, salsa, rice with black beans or homemade refried beans. Don’t forget to serve lime wedges. Fresh juice brightens the flavors!
More Mexican recipes:
For more recipes like this one, feel free to browse our Dinner category.
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These Chicken Fajitas are quick and easy to make, in just one pan! Spicy, juicy chicken and crisp-tender veggies in warm tortillas make this a healthy dinner for the whole family.
- 1 tablespoon olive oil
- 2 boneless skinless chicken breasts
- 2 ½ teaspoon chili powder
- ¾ teaspoon paprika
- ¾ teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 bell peppers red, green, yellow or orange
- 1 yellow onion
- 3 garlic cloves minced
- Slice peppers and onion into strips. Set aside.
- Slice chicken into strips.
- Mix spices in a small bowl and sprinkle over chicken. Toss together to coat.
- Heat up oil in a skillet.
- Cook chicken in pan. I prefer to do it in batches to not over-crowd the pan. This was it will sear and not steam in its own juices.
- Remove cooked chicken onto a plate.
- In the same pan, saute peppers. Cook until tender-crisp. Squeeze lime juice over peppers and stir. Remove onto a plate.
- Next, add onions and garlic and saute until fragrant, about 4 minutes. Stir often.
- Add everything back to the pan and heat up stirring often, about 2 minutes.
- Serve with flour or corn tortillas and sides of your choosing.
- Any leftovers should be stored in a container with lid, in the fridge, for up to 4 days. Quickly reheat the chicken and veggies in a skillet. You may need to add a little bit of water during reheating.
- Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.
Toni says
This was a huge hit at my house! I love how flavorful it is!
Julia says
Such an easy and healthy meal. My whole family loved it!
Natalie says
Yum!! Thanks for reminding me it’s time to make these again!! So tasty!!