Easy Chicken Fajitas (Printable version)

Tender chicken with bell peppers and onions in warm tortillas, bursting with Tex-Mex flavors in 30 minutes.

# What You'll Need:

→ Proteins

01 - 1.1 lbs boneless, skinless chicken breasts, thinly sliced

→ Vegetables

02 - 1 red bell pepper, sliced
03 - 1 yellow bell pepper, sliced
04 - 1 green bell pepper, sliced
05 - 1 large onion, sliced

→ Marinade & Seasoning

06 - 2 tablespoons olive oil
07 - 2 teaspoons chili powder
08 - 1 teaspoon ground cumin
09 - 1 teaspoon smoked paprika
10 - 1/2 teaspoon garlic powder
11 - 1/2 teaspoon onion powder
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
14 - Juice of 1 lime

→ To Serve

15 - 8 small flour tortillas or corn tortillas
16 - Fresh cilantro, chopped (optional)
17 - Sour cream (optional)
18 - Salsa (optional)
19 - Shredded cheese (optional)

# How-To Steps:

01 - In a large bowl, combine olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, and lime juice. Add sliced chicken and toss to coat evenly. Marinate for at least 10 minutes.
02 - Heat a large skillet or grill pan over medium-high heat. Add marinated chicken and cook for 5-6 minutes, stirring occasionally, until fully cooked through. Transfer to a clean plate.
03 - In the same pan, add a splash of oil if needed. Sauté sliced bell peppers and onion for 4-5 minutes until tender with slight char marks.
04 - Return cooked chicken to the pan and toss with vegetables for 1-2 minutes to combine and heat through.
05 - Warm tortillas in a dry skillet over medium heat or microwave for 30 seconds until pliable.
06 - Divide chicken and vegetable mixture among tortillas. Top with fresh cilantro, sour cream, salsa, or shredded cheese as desired.

# Expert Hints:

01 -
  • Everything cooks in one pan, so cleanup is almost as fast as eating.
  • The marinade does all the heavy lifting while you chop vegetables and sip something cold.
  • It feels like a celebration even on a Tuesday, especially when everyone gets to pile on their favorite toppings.
  • Leftovers turn into the best next day quesadillas or burrito bowls you will ever eat.
02 -
  • Do not crowd the pan or the chicken will steam instead of sear, and you will miss out on those crispy browned edges.
  • Let the marinade sit on the chicken for at least 10 minutes, but if you have 30 minutes or even an hour, the flavor gets even deeper.
  • Keep the heat high when cooking the vegetables so they char a little but still have a bite, nobody wants mushy peppers.
03 -
  • Use a cast iron skillet if you have one, it holds heat like nothing else and gives you the best char on the chicken and vegetables.
  • Taste the marinade before you add the chicken and adjust the spices to your preference, it should be bold because some flavor will cook off.
  • If you are feeding a crowd, double the recipe and use two pans at once so everything stays hot and nothing gets soggy waiting around.
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