Chicken Fajitas

The classic Mexican chicken fajitas recipe is a favorite of mine for a healthy and tasty weeknight meal. The chicken is seasoned, seared, and mixed with colorful vegetables and lime juice. While this meal is perfectly wrapped in tortillas with toppings, there are a few other tasty ways to serve it!

This Chicken Fajitas is a Hit!

The chicken fajitas I order at Mexican restaurants are the most popular (aside from guacamole), so there’s something about the sizzling pan being brought to the dinner table that makes my taste buds happy! It’s easy to make this delicious dinner at home. This is a great dish to serve at a Taco Tuesday party or when you’re hosting one. Here are some other points to love this recipe.

• The seasoning for homemade fajitas is simply unbeatable. The simple combination of bold spices elevates the flavor, then i make double batches of the fajita spice to have on hand.
• This meal can be prepared within 30 minutes, then making a delicious meal with tender vegetables and juicy chicken takes minimal effort. It’s easy to make and is an excellent choice for weeknight meals.
• This is great for meal preparation, then store leftover fajitas to enjoy them for several days. You can also top salad greens with sliced chicken, veggies and salsa for a lighter meal.
• You can change the protein. Although chicken fajitas are my favorite, I also make steak or shrimp fajitas, and i will happily eat any fajita.

Chicken Fajitas Ingredients

• Chicken Breasts: I use boneless, skinless chicken breasts. You could also use chicken legs for a more juicy option.
• Vegetables: Bell peppers and onion sliced thinly make a tasty and colorful fajita. For a lot of colors, I use red, green, and yellow bell peppers, but you can use any color.
• Squeeze a lime on top. The acidity of the dish is what makes it.
• Fajita seasoning. Skip the packets of pre-made seasonings. Nothing compares to the taste of homemade seasonings. You’ll also avoid unnecessary additives and fillers. All you need is a mixture of chili powder and ground cumin, and you can also add paprika, oregano, garlic powder, and salt.
• Additions to tacos: I like to add sour cream, pico de Gallo and avocado slices, then below, I’ll discuss more ideas for serving.

What is better, a marinade or a fajita spice? Both options are excellent! This recipe can be made with a delicious chicken fajita sauce (from my list), and then the dry rub fajita spice seasoning gives the chicken a delectable flavor for a super-quick meal.

How to Make Chicken Fajitas

Season the chicken. Sprinkle the fajita spice generously on both sides of your chicken, and use your fingers to push it in.

Sear the chicken. Sear the chicken on both sides for 7 to 8 mins. Remove them from the pan, let them rest briefly, and then slice them into strips.

When the chicken is cooking, slice the onion and bell peppers. Slice the onions and bell peppers while the chicken cooks. Sauté them in the skillet until they are caramelized. This is essentially fajita vegetables!

Mix all ingredients and serve. Add the chicken strips to the skillet after slicing them into thin pieces, or if the strips are too stocky, so you can cut them in half. Stir everything together and add a squeeze of fresh lime juice to the top.

How to Serve Chicken Fajitas

• I love to make chicken fajita wraps or tacos. Prepare a batch of fresh tortillas and a few toppings, such as sliced guacamole or avocados, red salsa, pico de Gallo, sour cream, and chopped cilantro.
• Use lettuce wraps sparingly. Use butter lettuce instead of tortillas to create a lettuce wrap! Add your favorite taco toppings.
• Make a fajita rice bowl: Make my cilantro lime or Mexican rice for a super delicious rice bowl, then add black beans, sweetcorn, cotija and drizzle lime crema or chipotle on top to add a tasty touch.

Chicken Fajitas

• 3 skinless, boneless chicken breasts
• 1 onion thinly sliced
• 3 thinly sliced bell peppers
• Olive oil 2 tablespoons
• Half lime

Fajita Seasoning

• Half a tablespoon of chili powder
• Cumin ground, 1/2 teaspoon
• 1 teaspoon of garlic powder
• Paprika, 1/2 teaspoon
• Oregano, 1/2 teaspoon
• Half a teaspoon of kosher salt
• 1/4 teaspoon black pepper, ground

For Serving

• tortillas
• Sour cream
• pico de gallo
• avocado

Instructions for Chicken Fajitas

Make the fajita sauce. Mix the ingredients for fajita sauce in a small bowl.

Season the chicken. Sprinkle the fajita spice on both sides of the chicken, then use your fingers to push it in.

Cook the chicken. Heat the oil in a medium-sized skillet, then the chicken breasts should be seared for 7 to 8 minutes each side.

While your chicken is cooking, slice the bell peppers and onion into thin slices. Slice the bell peppers, onions and garlic while your chicken cooks.

Cook the vegetables. After the chicken is done cooking, transfer it to a serving plate and allow it to rest for a few minutes, then add the bell peppers, onion and garlic to the same pan over medium heat. Sauté for 4 to 5 mins, stirring often.

When the bell peppers are almost done sautéing, slice the chicken breasts into strips. Slice the chicken. If you want thinner strips, cut the pieces in half.

Mix and serve. Stir everything together, then add the chicken to the skillet. Add a fresh squeeze of lime juice, then serve with tortillas, guacamole, pico de Gallo and sour cream.

You can also check out our blog for more information.

• Use an instant-read temperature gauge to check if your poultry is fully cooked. The internal temperature should be 165degF. Since you will let the chicken rest in the pan while cooking the vegetables, I suggest taking it out at 160 degrees F.
• Use my fajita sauce from this post on chicken marinades if you want to add extra flavor to your chicken, then these can also be frozen for use at a future date.