Easy Chicken Fajitas (Print version)

Tender chicken with colorful peppers and onions in warm tortillas. A quick Tex-Mex favorite ready in 30 minutes.

# What You 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 - 0.5 teaspoon garlic powder
11 - 0.5 teaspoon onion powder
12 - 0.5 teaspoon salt
13 - 0.25 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)

# Directions:

01 - In a large bowl, combine olive oil, chili powder, cumin, paprika, garlic powder, onion powder, salt, pepper, and lime juice. Add sliced chicken breasts and toss thoroughly to coat. Allow to marinate for at least 10 minutes.
02 - Heat a large skillet or grill pan over medium-high heat. Add marinated chicken and cook for 5-6 minutes, stirring occasionally, until fully cooked through. Transfer to a plate and set aside.
03 - In the same pan, add a splash of oil if needed. Add sliced bell peppers and onion, sautéing for 4-5 minutes until vegetables are tender with slight char marks.
04 - Return cooked chicken to the pan with vegetables and toss together for 1-2 minutes to combine and ensure even heating throughout.
05 - Warm tortillas in a dry skillet over medium heat or in a microwave for 30 seconds until pliable.
06 - Divide chicken and vegetable mixture among warm tortillas. Top with fresh cilantro, sour cream, salsa, or shredded cheese as desired. Serve immediately.

# Expert Advice:

01 -
  • Everything cooks in one pan, which means less cleanup and more time to actually enjoy dinner.
  • The marinade does all the heavy lifting, so even on autopilot you end up with something that tastes intentional and vibrant.
  • You can throw it together with whatever peppers or toppings you have lying around and it still works every single time.
02 -
  • Don't overcrowd the pan when you cook the chicken or it will steam instead of sear, and you'll miss out on those crispy, flavorful edges.
  • Let the chicken marinate for at least 10 minutes, but if you have 30 minutes or even an hour, the flavor deepens and the meat gets even more tender.
  • Warm your tortillas properly or they'll crack and fall apart the second you try to fold them, which is a tragedy nobody needs on a Tuesday night.
03 -
  • Use a cast iron skillet if you have one, it holds heat like nothing else and gives you the best char without any fuss.
  • Squeeze a little extra lime juice over the finished fajitas right before serving, that bright acid at the end makes everything taste fresher and more vibrant.
  • If you like heat, slice a fresh jalapeño and toss it in with the peppers, the seeds will spread a gentle warmth throughout the whole dish.
Return