Quick Chicken Fajitas

These flavorful chicken fajitas combine well-seasoned chicken with sautéed peppers and onions. They're ready in just 30 minutes, making them perfect for a weeknight dinner.

Course Main Course

Cuisine Mexican

Prep Time 15

Cook Time 15

Total Time 30

Servings 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:

2 tablespoons avocado oil
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

Optional, to thicken the sauce (only if using frozen peppers):

1 tablespoon cornstarch see notes below
1 ½ tablespoons 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. Divide the mixture into two bowls.
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
Heat 1 tablespoon of the oil in a large 12-inch 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 splash of water.
2 tablespoons avocado oil, 3 medium bell peppers, 1 medium onion
Using a slotted spoon, remove the vegetables to a plate. Add the remaining oil to the skillet, then add the chicken slices and the remaining seasonings. Stir-fry until the chicken is almost fully cooked, about 4 minutes. If the bottom of the skillet becomes too dry, add a splash of water.
2 pounds boneless skinless chicken breast
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.
Serve immediately.

Video

Notes

Seasonings, especially salt, are just guidelines. Adjust to taste.
If you'd like to marinate the chicken, mix half the spices with 1 tablespoon olive oil and 1 tablespoon lime juice. Place the chicken strips in a resealable bag, add the marinade, and spread it over the chicken. Seal and marinate for 2 hours in the fridge, or up to 8 hours. If you'd like to marinate overnight, skip the lime juice.
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 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. You can also freeze the cooled leftovers for up to three months.

Nutrition