Chicken Fajitas

Chicken Fajitas are an easy weeknight dinner that the whole family loves. These Mexican Chicken fajitas are full of flavor, perfectly seasoned, easy, and just what you want when you’re craving homemade fajitas – no funky stuff just juicy chicken, onion, and bell peppers. All ready in 20 minutes so great for those busy nights.

CHICKEN FAJITAS RECIPE

I had some major nostalgia making these. The last time I made fajitas at home was in our tiny apartment in Provo over 12 years ago.

Just smelling them brought me right back. These are totally healthy. I mean if you don’t top them with ALL the cheese and ALL the sour cream and ALL the guacamole.

HOW TO CUT CHICKEN BREASTS FOR FAJITAS

Often chicken for fajitas is cooked first then cut into strips. For this recipe, cut chicken breasts into thin strips about 2 inches long and 3/4 inches wide.

CHICKEN FAJITA RECIPE

You could totally skip the tortilla and eat it over lettuce with a little of all the toppings. Moderation in all things. Because we know delicious chicken fajitas are 99% made by the glorious toppings.

Or you could eat it over rice. Kind of like this One-Pan Chicken Fajita Rice.

Although I will say this meat is seasoned to perfection, juicy, and stands on its own. I think some people can naturally add seasonings until things taste good. Not me. But if it’s written into the recipe – the right amount of seasonings that is,..I’m golden. This chicken fajita marinade is the perfect spice mix.

The only thing you can do to screw up these is to overcook the chicken making it dry. Don’t do it. I know underdone chicken is no bueno but we’re all so afraid to undercook it we all overcook it.

Stop the insanity. Please make these. Turn on some Mana (which is what I did) in the kitchen and make these.

INGREDIENT LIST

• CHICKEN – You can use chicken breasts or chicken thighs. If you’re looking for a different protein just replace steak for the chicken and you have steak fajitas.
• RED BELL PEPPERS – you can use any colorful bell peppers you like. Yellow or orange bell peppers work great.
• GREEN BELL PEPPERS
• GREEN ONIONS
• WHITE ONION
• FLOUR OR CORN TORTILLAS
• YOUR FAVORITE TOPPINGS

CHICKEN FAJITA MARINADE

What is in those fajita seasonings packages?

• fresh lime juice or lemon juice
• salt
• oregano
• cumin
• garlic powder
• chili powder
• paprika
• red pepper flakes
• oil

HOW TO MAKE CHICKEN FAJITAS

1. In a large resealable plastic bag, combine 2 tablespoons oil, lemon or lime juice and all the seasonings; add the chicken. Seal and turn to coat; refrigerate for 1-4 hours.
2. In a large skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm.
3. Discard marinade. In the same skillet, cook chicken over medium-high heat for 5-6 minutes or until no longer pink. Return pepper mixture to pan; heat through.
4. Spoon filling down the center of warm tortillas and top with cheese, taco sauce, salsa, guacamole and sour cream.

KETO OPTION

If you want these to be Keto, skip the tortilla and load on the toppings!

OTHER MEXICAN RECIPES

• Cilantro Lime Rice
• The Best Bean Dip
• Chicken Nachos 
• Sheet Pan Chicken Fajitas
• Beef Enchilada Dip
• Baked Chicken Chimichangas
• One-Pan Mexican Chicken and Rice
• Creamy Shrimp Enchiladas
• Pico De Gallo

Chicken Fajitas

4.45 from 9 votes

These easy Chicken Fajitas are just that. Chicken fajitas full of flavor, perfectly seasoned, easy, and just what you want when you're craving fajitas - no funky stuff. 

Print Pin Rate

Prep Time: 1 hour hr

Cook Time: 20 minutes mins

Total Time: 1 hour hr 20 minutes mins

Servings: 6 servings

Ingredients

• 4 tablespoons canola oil or olive oil, , divided
• 2 tablespoons lime or lemon juice
• 1-1/2 teaspoons seasoned salt
• 1-1/2 teaspoons dried oregano
• 1-1/2 teaspoons ground cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon crushed red pepper flakes, , optional
• 1-1/2 pounds boneless skinless chicken breast, , cut into thin strips
• 1/2 medium sweet red pepper, , julienned
• 1/2 medium green pepper, , julienned
• 4 green onions, , thinly sliced
• 1/2 cup chopped onion
• 6 flour tortillas, (8 inches), warmed
• Shredded cheddar cheese, , taco sauce, salsa, guacamole and sour cream

Instructions

 

• In a large resealable plastic bag, combine 2 tablespoons oil, lemon or lime juice and all the seasonings; add the chicken. Seal and turn to coat; refrigerate for 1-4 hours.
• In a large skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm.
• Discard marinade. In the same skillet, cook chicken over medium heat for 5-6 minutes or until no longer pink. Return pepper mixture to pan; heat through.
• Spoon filling down the center of tortillas and top with top with your favorite fajita toppings: cheese, taco sauce, salsa, guacamole and sour cream.

Cuisine: Mexican

Course: Main Course

Author: Christy Denney

Christy Denney

Christy is the voice behind The Girl Who Who Ate Everything! She is no stranger to making meals that kids and adults will love. She grew up in Mesa, Arizona as the youngest of ten kids. She can always be found in her kitchen with music playing and cooking with her kids. She published her first cookbook in 2014. She loves party food that gets the conversations going!

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