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Chicken fajitas recipe.
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Chicken Fajitas Recipe

Easy chicken fajitas recipe made with a homemade spice blend, chicken, peppers, and onion. Done in one skillet in under 30 minutes.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Dinner, Entree, Main Dish
Cuisine: American, Mexican
Servings: 4 servings
Author: Yumna Jawad

Equipment

Ingredients

For the Seasoning

For the Chicken & Veggies

  • 2 tablespoons olive oil
  • 1 tablespoon lime juice
  • 4 (6-ounce) boneless skinless chicken breast cut into 1 inch strips
  • 3 medium bell peppers thinly sliced
  • 1 medium onion thinly sliced

For Serving

  • Flour tortillas
  • Lime wedges
  • Fresh cilantro
  • Avocado
US Customary - Metric

Instructions

  • In a large bowl, whisk together the fajita seasoning. Remove about 2 teaspoons of the seasoning mixture and set aside in a pinch bowl.
  • Add the olive oil and lime juice on top of the fajita seasoning in the large bowl and whisk to combine. Add the chicken to the marinade and let it sit for about 10 minutes.
  • When ready to cook the chicken, heat a large skillet over medium-high heat. Remove the chicken from the marinade, shaking off the excess, and place in the preheated pan (keep the marinade). Cook the chicken for 10 minutes, or until cooked through and golden brown. Remove the chicken from the pan and place on a large platter, tented to keep warm.
  • Add the onions, reserved marinade, and remaining 2 teaspoons of seasoning to the same pan and cook for 2 minutes. Add the sliced bell peppers and cook with the onions until they slightly soften, about 2 more minutes. Transfer the vegetables next to the chicken on the platter.
  • Warm the flour tortillas and serve the fajitas with the tortillas, lime wedges, fresh cilantro and avocado.

Notes

Note: The nutrition label does not include the flour tortillas or any toppings.
My Top Tip: Wrap your tortillas tightly in foil and pop them in a 350°F oven or toaster oven for about 10 minutes to warm them up. It makes a big difference!
Storage: Store leftover cooked chicken and vegetables in an airtight container in the fridge for up to 3 days. To reheat, warm them in a skillet or in the microwave until hot.

Nutrition

Serving: 6oz chicken plus veggies | Calories: 304kcal | Carbohydrates: 11g | Protein: 38g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 512mg | Potassium: 929mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3405IU | Vitamin C: 120mg | Calcium: 40mg | Iron: 2mg

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