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–+ servings

Chicken Fajitas

These chicken fajitas are quick, flavorful, and perfect for busy weeknights! Tender spiced chicken, colorful bell peppers, and caramelized onions wrapped in warm tortillas—ready in just 15 minutes!
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Course
Servings 5 servings
Calories 292 kcal

Video

Ingredients
  

For the Chicken

  • 3 medium chicken breasts, about 1 ½ pounds
  • 3 small bell pepper, tricolor or at least 2 different colors, cut into ½ inch thick strips
  • 1 large brown onion, cut into ½ inch thick strips

For the Marinade

  • 1 tablespoon lime juice, + more for serving
  • 2 ½ teaspoon cumin
  • 3 teaspoon smoked paprika, or sweet regular
  • 4 large garlic cloves, pressed
  • 2 teaspoon ground cayenne (spicy), or 1 teaspoon for mild spicy
  • ½ - 1 teaspoon chili powder, depending on how spicy you’d like it
  • salt and pepper, to taste
  • 4 tablespoon olive oil
  • ½ teaspoon crushed red chili flakes

For Serving

  • small taco size tortillas
  • avocado
  • shredded cheese
  • cilantro

Instructions
 

  • Prep the veggies: Cut bell peppers and onions into ½-inch thick strips.
    3 small bell pepper, 1 large brown onion
  • Make the marinade: In a large bowl, whisk together lime juice, cumin, smoked paprika, garlic, cayenne, chili powder, salt, pepper, olive oil, and red chili flakes.
    3 medium chicken breasts, 1 tablespoon lime juice, 2 ½ teaspoon cumin, 3 teaspoon smoked paprika, 4 large garlic cloves, 2 teaspoon ground cayenne (spicy), ½ - 1 teaspoon chili powder, salt and pepper, 4 tablespoon olive oil, ½ teaspoon crushed red chili flakes
  • Marinate the chicken: Toss chicken strips with 2 heaping tablespoons of marinade. Cover and refrigerate for 20-30 minutes.
    3 medium chicken breasts
  • Coat the veggies: Toss the sliced peppers and onions with the remaining marinade.
  • Cook the veggies: Heat a large skillet over medium-high heat with a little oil. Sauté peppers and onions until soft but still crisp. Set aside.
  • Cook the chicken: In the same pan, cook the chicken 2-3 minutes per side until golden brown and cooked through.
  • Combine & serve: Return veggies to the pan, mix well, and drizzle with lime juice. Serve hot in tortillas with your favorite toppings!

Notes

 
  • Makes about 4-5 servings.
  • Store. Keep in an airtight container in the fridge for up to 4 days.
  • Freezing. Store cooked chicken and veggies in a freezer-safe bag for up to 3 months. Thaw in the fridge before reheating.
  • To Reheat. Warm in a skillet over medium heat or microwave in short intervals until heated through.

Nutrition

Calories: 292kcalCarbohydrates: 8gProtein: 30gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.02gCholesterol: 87mgSodium: 170mgPotassium: 722mgFiber: 2gSugar: 3gVitamin A: 2488IUVitamin C: 63mgCalcium: 36mgIron: 2mg
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