Easy Chicken Fajitas (Printable)

Tender chicken with bell peppers and onions in warm tortillas, marinated with chili powder, cumin, and lime.

# 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 Steps:

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 thoroughly to coat. Allow to 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 to 6 minutes, stirring occasionally, until fully cooked through. Transfer to a clean plate and set aside.
03 - In the same pan, add a splash of oil if needed. Sauté the sliced bell peppers and onion for 4 to 5 minutes until tender with slight charring.
04 - Return the cooked chicken to the pan with the vegetables. Toss together for 1 to 2 minutes until well combined and heated through.
05 - Warm the tortillas in a dry skillet over medium heat or in the microwave until pliable.
06 - Divide the chicken and vegetable mixture among the warm tortillas. Top with fresh cilantro, sour cream, salsa, or shredded cheese as desired.

# Expert Advice:

01 -
  • Everything cooks in one pan, so cleanup is almost as quick as dinner itself.
  • The spice blend is simple but tastes like you spent an hour marinating.
  • You can load up tortillas however you want, so everyone at the table gets exactly what they crave.
  • Leftovers reheat beautifully and make incredible quesadillas the next day.
02 -
  • Don't overcrowd the pan when cooking the chicken or it will steam instead of getting those crispy, flavorful edges.
  • Let the vegetables sit undisturbed for at least a minute before stirring so they develop char marks instead of just softening.
  • Warm the tortillas right before serving because they turn stiff and crack if they sit too long.
03 -
  • Use a cast iron skillet if you have one, it holds heat better and gives you those dark, smoky char marks that make fajitas taste authentic.
  • Marinate the chicken while you're slicing the vegetables so nothing sits idle and you save a few precious minutes.
  • If you want extra heat, toss in a pinch of cayenne or some sliced fresh jalapeños with the bell peppers.
Return