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.
Mix spices in a small bowl and sprinkle over chicken. Toss together to coat.
2 ½ teaspoon chili powder, ¾ teaspoon paprika, ¾ teaspoon ground cumin, ½ teaspoon salt, ¼ teaspoon black pepper
Heat up oil in a skillet.
1 tablespoon olive oil
Cook chicken in pan. I prefer to do it in batches to not over-crowd the pan. This way 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.
3 garlic cloves
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.
Notes
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.