Chicken fajitas are so easy to make, and their seasoning is amazing. Simply pan-fry peppers and onions, then saute some chicken, mix and serve!
I make chicken recipes fairly often for my family, so I’m always on the lookout for ways to make chicken a bit more interesting.
The seasonings in these easy chicken fajitas definitely spice things up! This is one of my favorite weeknight dinners. It’s easy, very flavorful, and – just as important – it’s ready fast.
Simple, always-have ingredients
I almost always have chicken breasts in the fridge (or freezer) and onions in the pantry. Bell peppers keep well for several days, so I tend to always have those too.
Since I always have the ingredients needed for this easy recipe and everyone raves about it whenever I make it, I end up making this dish almost weekly.
The ingredients you’ll need
These are the ingredients you’ll need to make these tasty chicken fajitas (the exact measurements are included in the recipe card below):
Vegetables: Onions and bell peppers. I like to use three different colors for the peppers – it looks so pretty!
Chicken breast: I use boneless skinless chicken breast in this recipe.
Spices: Salt and pepper, chili powder, smoked paprika, garlic powder, dried oregano, and red pepper flakes. Make sure they are fresh! A stale spice can easily ruin a dish!
Avocado oil: This oil has a neutral flavor and a high smoke point, making it ideal for high-heat cooking.
How to make chicken fajitas?
It’s a truly easy recipe. The detailed instructions are included in the recipe card below. Here are the basic steps:
Prepare the seasoning mix. Quickly mix the spices together.
Season the veggies and the chicken pieces. Half of the seasoning mix goes to the veggies and the other half goes to the chicken.
Pan-fry the seasoned ingredients in a hot skillet. First you saute the vegetables, then the chicken, and finally, you mix them together.
That’s it! From start to finish, this recipe is ready in about 30 minutes, including chopping the vegetables!
How to serve them?
Traditionally, they are served in flour tortillas. But they’re just as good simply piled on a plate. Sometimes I serve them on top of cauliflower rice.
In fact, ever since I realized how good they are without the tortillas, chicken fajitas have become my go-to dish to order at Mexican restaurants. I used to think that Mexican cooking is too high in carbs for me – now I know it’s untrue. You simply need to focus on the nutritious ingredients (meat, chicken, seafood and vegetables) and ignore the refined starches.
What about leftovers?
You can keep leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them gently, covered, in the microwave on 50% power.
The chicken tends to slightly dry out when reheated, but the leftovers are still pretty good.
An alternative recipe: steak fajitas
Prefer beef to chicken? I also have an excellent recipe for easy and delicious steak fajitas.
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Easy Chicken Fajitas
- 1 teaspoon fine sea salt
- 1/4 teaspoon black pepper
- 2 tablespoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 3 medium bell peppers, cut into thin strips
- 1 medium onion, thinly sliced
- 2 lb. boneless skinless chicken breast, cut into strips or pieces
- 2 tablespoons avocado oil
- In a small bowl, mix together the seasoning ingredients.
- Place the sliced vegetables in a large bowl. Sprinkle with half the seasoning mix. Use your clean hands to rub the spices into the vegetables.
- Place the chicken slices in another large bowl. Sprinkle with the remaining seasoning mix. Use your clean hands to rub the spices into the meat. Wash your hands thoroughly.
- Heat 1 tablespoon of the oil in a large, deep skillet over medium-high heat, about 2 minutes. Add the bell peppers and the onions. Cook, stirring often, until just tender, about 5 minutes. If the bottom of the skillet becomes too dry, add a little water, a tablespoon at a time. You can also reduce the heat to medium.
- Using a slotted spoon, remove the vegetables to a plate. Add the remaining oil to the skillet, then add the chicken slices. Stir-fry until the chicken is fully cooked, about 5 minutes. Again, if the bottom of the skillet becomes too dry while you cook the chicken, add a little water.
- Return the vegetables to the skillet. Stir-fry everything together 1-2 more minutes, until heated through.
- Serve the chicken fajitas in bowls, drizzled with the pan juices, and topped (if you wish) with salsa, guacamole, sour cream and shredded cheddar. Obviously, you can also spoon the chicken fajitas into warm flour tortillas, if you don’t mind the carbs/grains.