Easy Chicken Fajitas (Printer-friendly)

Tender chicken with colorful bell peppers and onions, wrapped in warm tortillas for a satisfying Tex-Mex meal.

# 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)

# Directions:

01 - In a large bowl, combine olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, and lime juice. Add sliced chicken and toss thoroughly to coat evenly. 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 to 6 minutes, stirring occasionally, until fully cooked through. Transfer to a plate and set aside.
03 - Add a splash of oil to the same pan if needed. Sauté sliced bell peppers and onion for 4 to 5 minutes until tender with light charring on the edges.
04 - Return cooked chicken to the pan with vegetables and toss together for 1 to 2 minutes to combine flavors and heat through.
05 - Heat tortillas in a dry skillet over medium heat or microwave until warm and pliable.
06 - Fill warm tortillas with chicken and vegetable mixture. Top with fresh cilantro, sour cream, salsa, and shredded cheese as desired.

# Expert advice:

01 -
  • Everything cooks in one pan, which means less cleanup and more time to actually enjoy your meal.
  • The smoky, tangy marinade does all the heavy lifting so even basic chicken tastes restaurant quality.
  • You can prep it ahead and have dinner on the table in under 20 minutes when life gets chaotic.
  • It works for picky eaters and adventurous ones because everyone builds their own tortilla exactly how they like it.
02 -
  • Do not crowd the pan or the chicken will steam instead of sear, and you will lose that caramelized flavor that makes fajitas taste right.
  • Slice the chicken while it is still slightly cold from the fridge because it firms up and cuts cleaner, giving you even pieces that cook at the same rate.
  • Let the vegetables char a little, those dark edges are where the sweetness lives and they add depth you cannot get from soft sautéed peppers.
03 -
  • Marinate the chicken for up to an hour if you have time, the flavor deepens and the texture gets even more tender.
  • Cook your vegetables until they still have a little snap, nobody wants mushy peppers and that slight crunch makes every bite more satisfying.
  • Keep a stack of warm tortillas wrapped in a clean towel so they stay soft and pliable while everyone eats.
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