Easy Chicken Fajitas (Printable Version)

Tender chicken with colorful peppers and onions in warm tortillas, seasoned with bold Tex-Mex spices.

# What You'll Need:

→ 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)

# How to Prepare:

01 - In a large bowl, combine olive oil, chili powder, cumin, paprika, garlic powder, onion powder, salt, pepper, and lime juice. Add chicken slices and toss to coat evenly. Marinate for at least 10 minutes.
02 - Heat a large skillet or grill pan over medium-high heat. Add the marinated chicken and cook for 5-6 minutes, stirring occasionally, until cooked through. Remove and set aside.
03 - Add a splash of oil to the same pan if needed. Sauté the bell peppers and onion for 4-5 minutes until just tender and slightly charred.
04 - Return the cooked chicken to the pan and toss with vegetables for 1-2 minutes to combine and heat through.
05 - Warm the tortillas in a dry skillet or microwave until pliable.
06 - Divide chicken and vegetables among tortillas. Add fresh cilantro, sour cream, salsa, or cheese as desired.

# Expert Suggestions:

01 -
  • Everything cooks in one pan, which means less cleanup and more time to actually sit down and eat.
  • The marinade does all the flavor work while you chop vegetables, so nothing feels rushed or stressful.
  • Leftovers taste even better the next day tucked into a quesadilla or tossed over rice.
02 -
  • Do not overcrowd the pan when cooking the chicken or it will steam instead of sear, and you will miss out on those crispy edges.
  • Slice the chicken and vegetables about the same thickness so everything cooks evenly and you do not end up with raw onions and overcooked chicken.
03 -
  • Use a cast iron skillet if you have one, it holds heat like nothing else and gives you the best char on the vegetables.
  • Squeeze fresh lime over everything right before serving, the bright acidity wakes up all the other flavors and makes everything taste more alive.
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