Classic Chicken Fajitas
These simple chicken fajitas feature tender strips of chicken and bell peppers seasoned with a smoky spice blend. Served sizzling hot, they make a flavorful and satisfying weeknight meal. Customize with your favorite toppings for a Tex-Mex feast.
An original recipe by Forkin
- Total time
- 40 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 607 kcal
Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 600 gchicken breast, cut into 1/2 inch (1.3 cm) strips
- 2 pcsbell pepper, sliced, various colors
- 1 pcsyellow onion, thinly sliced
- 2 tbspolive oil
- 1 pcslime, juiced
fajita seasoning
- 1.5 tspchili powder
- 1 tspcumin, ground
- 1 tsppaprika, smoked
- 0.5 tspgarlic powder
- 0.5 tsponion powder
- 0.75 tspsalt
- 0.25 tspblack pepper, ground
for serving
- 8 pcstortilla, corn or flour
garnish
- 0.25 cupfresh cilantro, chopped(optional)
Equipment
large skillet · knife · cutting board · mixing bowls
The method
Step by step
- 1
In a small bowl, combine chili powder, cumin, paprika, garlic powder, onion powder, salt, and black pepper to create the fajita seasoning.
About 2 min
Cook’s note: Mix well to ensure all spices are evenly distributed.
- 2
Place the chicken strips in a medium bowl, drizzle with half of the olive oil, and sprinkle with half of the fajita seasoning. Toss to coat evenly.
About 3 min
Cook’s note: You can marinate the chicken for 15-30 minutes for deeper flavor, but it's not strictly necessary.
- 3
Heat a large skillet or cast-iron pan over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the pan and set aside.
About 7 min
Cook’s note: Do not overcrowd the pan; cook the chicken in batches if necessary to ensure good searing.
- 4
Add the remaining olive oil to the same pan. Add the sliced bell peppers and yellow onion. Sprinkle with the remaining fajita seasoning.
About 1 min
Cook’s note: Scrape up any browned bits from the chicken; they add flavor to the vegetables.
- 5
Sauté the vegetables for 5-8 minutes, stirring frequently, until they are tender-crisp and slightly charred.
About 8 min
Cook’s note: Adjust cooking time based on your preferred doneness for the vegetables.
- 6
Return the cooked chicken to the pan with the vegetables. Stir in the lime juice and chopped fresh cilantro, if using.
About 1 min
Cook’s note: The lime juice brightens all the flavors.
- 7
Serve the chicken and vegetable mixture immediately with warm tortillas and your favorite fajita toppings.
Cook’s note: Warm tortillas in a dry skillet or microwave for a few seconds before serving.
Per serving
Nutrition
- Calories
- 607.1kcal
- Protein
- 54.8g
- Carbs
- 53.6g
- Fat
- 19.2g
- Fibre
- 4.6g
- Sugar
- 7.5g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover fajita mixture in an airtight container in the refrigerator.
Reheat in a skillet over medium heat or in the microwave until warmed through.
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