Go Back
–+ servings
Chicken fajitas are served in a cast-iron skillet.
Print Add to Collection

Easy Chicken Fajitas

Chicken fajitas are easy to make, and their seasoning is amazing. Simply pan-fry peppers and onions, cook the chicken, mix, and serve!
Course Main Course
Cuisine Mexican
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 363kcal
Author Vered DeLeeuw

Ingredients

Seasoning mix:

  • 1 teaspoon sea salt
  • ¼ teaspoon black pepper
  • 2 tablespoons chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon dried oregano
  • ½ teaspoon red pepper flakes

Fajitas:

  • 3 medium bell peppers cut into thin strips; or 1 pound of frozen sliced peppers
  • 1 medium onion thinly sliced
  • 2 pounds boneless skinless chicken breast cut into strips
  • 2 tablespoons avocado oil

Optional, to thicken the sauce if using frozen peppers:

  • 1 tablespoon cornstarch see notes below
  • 1 ½ tablespoon cold water

Instructions

  • In a small bowl, combine the seasoning ingredients: sea salt, black pepper, chili powder, smoked paprika, garlic powder, dried oregano, and red pepper flakes. You can divide each of the spices in half and mix them in two different bowls. Half will season the veggies, and half will season the chicken.
    Two small bowls with spices.
  • Heat 1 tablespoon of the oil in a large, deep skillet over medium-high heat. Add the bell peppers, onions, and half the seasoning mix. 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.
    Adding spices to the vegetables in the skillet.
  • Using a slotted spoon, remove the vegetables onto a plate. Add the remaining oil to the skillet, then add the chicken slices with the second half of the seasonings. Stir-fry until the chicken is almost fully cooked, about 4 minutes. Again, if the bottom of the skillet becomes too dry while you cook the chicken, add a little water.
    Cooking chicken with spices in a skillet.
  • Return the vegetables to the skillet. Stir-fry everything together for 1-2 more minutes until the chicken is fully cooked and the dish is heated through.
    Cooking chicken, vegetables, and spices in a skillet.
  • Serve the fajitas in bowls, drizzled with the pan juices, and topped (if you wish) with salsa, guacamole, sour cream, and/or shredded cheddar. You can also spoon them into warm tortillas or serve them in lettuce cups.
    The fajitas are served on a plate.

Video

Notes

  • If you'd like to marinate the chicken, mix half the spices with a tablespoon of olive oil and a tablespoon of lime juice. Place the chicken strips in a resealable bag and add the marinade, spreading it all over the chicken. Seal and marinate for two hours in the fridge.
  • You can thicken the cooking liquids by stirring in a cornstarch slurry – 1 tablespoon of cornstarch mixed with 1 ½ tablespoons of cold water. This is optional and only needed if you've used frozen bell peppers, which release water into the dish.
  • The nutrition info does not include cornstarch, tortillas, or toppings.
  • You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them covered in the microwave at 50% power.

Nutrition

Serving: 0.25recipe | Calories: 363kcal | Carbohydrates: 11g | Protein: 53g | Fat: 10g | Saturated Fat: 2g | Sodium: 516mg | Fiber: 3g | Sugar: 3g
QR Code linking back to recipe