Easy Chicken Fajitas (Printable version)

Tender chicken with colorful peppers and onions in warm tortillas, ready in 30 minutes.

# Ingredients list:

→ 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)

# 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 breasts and toss until evenly coated. Allow to 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 to 6 minutes, stirring occasionally, until cooked through. Transfer to a plate and set aside.
03 - Add a splash of oil to the same pan if needed. Sauté sliced bell peppers and onion for 4 to 5 minutes until tender with light charring on the edges.
04 - Return cooked chicken to the pan with vegetables and toss together for 1 to 2 minutes to combine and heat through.
05 - Warm tortillas in a dry skillet over medium heat or microwave until pliable.
06 - Divide chicken and vegetable mixture among warmed tortillas. Garnish with fresh cilantro, sour cream, salsa, and shredded cheese as desired.

# Expert Tips:

01 -
  • Everything cooks in one pan, which means less cleanup and more time enjoying the actual meal.
  • The marinade does all the heavy lifting, so even if you're distracted by kids or calls, the flavor still shows up.
  • You can pile on whatever toppings you want, making it feel custom every single time.
  • It's naturally adaptable for gluten-free eaters, picky kids, or anyone who wants to swap proteins without rewriting the whole recipe.
02 -
  • Don't crowd the pan when cooking the chicken or it will steam instead of sear, which means no char and less flavor.
  • Marinating for just 10 minutes works, but if you have 30 minutes or even a few hours, the chicken gets noticeably more tender and flavorful.
  • If your peppers start to soften too fast, pull them off the heat early, they taste better with a little crunch left.
03 -
  • Use a cast iron skillet if you have one, it holds heat better and gives you those dark, caramelized edges that make fajitas taste like they came from a grill.
  • If you want extra heat, toss in sliced jalapeños with the peppers or add a pinch of cayenne to the marinade, it builds slowly and doesn't overpower.
  • Let the chicken rest for a minute after cooking before tossing it back with the vegetables, it stays juicier that way.
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