Chicken Fajitas
Easy chicken fajitas with juicy seasoned chicken, sweet peppers, and onions. Perfect for quick weeknight dinners—serve sizzling hot in warm tortillas with your favorite toppings!
Equipment
- Large skillet or cast-iron pan
- cutting board
- sharp knife
- Tongs or spatula
- Mixing bowl
- Measuring spoons and cups
- Plates or serving tray
- Paper towels
Ingredients
- 1 lb boneless, skinless chicken breasts sliced thin
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 1 yellow onion sliced
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp ground cumin
- 0.5 tsp paprika
- 0.5 tsp garlic powder
- Salt and black pepper to taste
- 1 lime juice
- Flour tortillas warmed
- Optional toppings: sour cream, salsa, shredded cheese, avocado, cilantro
Instructions
- Pat chicken dry with paper towels, then slice into thin strips.
- Toss chicken, oil, and seasonings in a bowl until coated.
- Heat skillet over medium-high until hot. Cook chicken for 5–6 minutes, stirring often, until cooked through. Remove and set aside.
- Add sliced peppers and onion to pan. Cook 4–5 minutes until tender but still crisp.
- Add chicken back to pan. Squeeze lime juice over top and stir to heat through.
- Serve with warm tortillas and toppings of choice.
Notes
Slice chicken and veggies evenly for best texture. Adjust chili powder and paprika for preferred spice. Store leftovers in fridge up to three days; reheat in skillet for best results.
Nutrition
Calories: 320kcal | Protein: 28g | Saturated Fat: 2g | Cholesterol: 70mg | Sodium: 600mg