Easy Chicken Fajitas (Printable)

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

# 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 tbsp olive oil
07 - 2 tsp chili powder
08 - 1 tsp ground cumin
09 - 1 tsp smoked paprika
10 - 1/2 tsp garlic powder
11 - 1/2 tsp onion powder
12 - 1/2 tsp salt
13 - 1/4 tsp 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 chicken slices and toss 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 5-6 minutes, stirring occasionally, until 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 4-5 minutes until tender with light charring.
04 - Return cooked chicken to the pan and toss with vegetables for 1-2 minutes to combine and heat through.
05 - Heat tortillas in a dry skillet over medium heat or warm in a microwave until pliable.
06 - Divide chicken and vegetable mixture among 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 smoky char on the peppers and the lime-kissed chicken taste like something from a restaurant, not a weeknight scramble.
  • You can prep the marinade in the morning and let it sit all day, or toss it together in ten minutes if you forgot.
  • It works with whatever you have on hand, swap the protein, skip the cheese, add extra heat, it bends to your mood.
02 -
  • Don't crowd the pan when you cook the chicken, or it will steam instead of sear and you'll lose that golden crust.
  • Let the vegetables get a little char, that smoky edge is what makes fajitas taste like fajitas and not just stir-fry.
  • If your chicken is thick, pound it or butterfly it before slicing so it marinates evenly and cooks in the same amount of time.
  • Warm your tortillas, cold ones crack and ruin the whole experience.
03 -
  • Marinate the chicken in a resealable bag so you can shake it around and coat every piece without dirtying extra bowls.
  • If you have a cast iron skillet, use it, the heat retention gives you that restaurant-style char.
  • Slice your vegetables on the thicker side so they stay a little crisp and don't turn soggy when they hit the heat.
  • Double the spice mix and keep it in a jar, next time you can skip a step and just toss it with oil and lime juice.
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