Chicken Fajitas

Short description
Chicken fajitas are a sizzling Tex-Mex favorite made with marinated strips of chicken, bell peppers, and onions cooked to perfection and served with warm tortillas and your favorite toppings.

Why You’ll Love This Recipe

• Quick and easy to prepare—perfect for busy weeknights.
• Loaded with flavor from a citrusy-spiced marinade.
• Customizable with different vegetables and toppings.
• Great for family dinners, parties, or meal prep.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Boneless, skinless chicken breasts or thighs
• Bell peppers (red, green, yellow)
• White or red onion
• Garlic cloves
• Olive oil
• Lime juice
• Ground cumin
• Chili powder
• Smoked paprika
• Oregano
• Salt and black pepper
• Corn or flour tortillas
• Optional toppings: sour cream, shredded cheese, salsa, guacamole, fresh cilantro

directions

1. Slice chicken, peppers, and onions into thin strips.
2. In a bowl, mix lime juice, olive oil, garlic, and spices to form the marinade.
3. Combine chicken with marinade and refrigerate for at least 30 minutes.
4. Heat a large skillet or cast-iron pan over medium-high heat.
5. Cook chicken until browned and cooked through, about 6–8 minutes.
6. Remove chicken, then sauté peppers and onions in the same pan until tender-crisp.
7. Return chicken to pan, toss to combine, and cook 1–2 more minutes.
8. Serve hot with warm tortillas and desired toppings.

Servings and timing

Servings: 4
Prep time: 15 minutes (plus marinating)
Cook time: 15 minutes
Total time: 30–45 minutes

Variations

• Use steak or shrimp in place of chicken for different proteins.
• Add sliced mushrooms or zucchini for extra vegetables.
• Spice it up with sliced jalapeños or a pinch of cayenne pepper.
• Make it low-carb by serving over lettuce or cauliflower rice.

storage/reheating

• Store cooked fajita mixture in an airtight container in the refrigerator for up to 4 days.
• Reheat in a skillet over medium heat or in the microwave.
• Keep tortillas separate until ready to serve to avoid sogginess.

FAQs

What’s the best cut of chicken for fajitas?

Boneless, skinless chicken breasts or thighs both work well—thighs offer juicier results.

Can I make the marinade ahead of time?

Yes, the marinade can be made up to 2 days in advance and stored in the refrigerator.

Should I cook the chicken and vegetables together?

For best texture, cook the chicken and vegetables separately, then combine them.

Can I grill the chicken instead?

Yes, grilled chicken adds great flavor. Slice after grilling and mix with sautéed vegetables.

What kind of tortillas are best?

Both corn and flour tortillas are good options—choose based on preference or dietary needs.

How do I keep the fajitas warm for serving?

Wrap cooked fajitas in foil or keep them in a warm oven (around 200°F) until serving.

Are chicken fajitas healthy?

Yes, especially when served with whole grain or lettuce wraps and light toppings.

Can I freeze chicken fajitas?

You can freeze the cooked chicken and veggies, but avoid freezing with toppings or tortillas.

What toppings go best with fajitas?

Sour cream, shredded cheese, salsa, guacamole, lime wedges, and chopped cilantro are classic options.

Can I cook this in the oven?

Yes, spread marinated chicken and vegetables on a sheet pan and roast at 400°F for about 20 minutes.

Conclusion

Chicken fajitas are a fast, flavorful dish that brings sizzling excitement to your table. With their bold seasoning, tender meat, and endless customization, they’re a dependable favorite for any occasion. Let me know when you’re ready for the next article.

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