Easy Chicken Fajitas with Bell Peppers and Onions Recipe
This vibrant and flavorful Chicken Fajitas recipe features tender strips of seasoned chicken breast sautéed with colorful bell peppers and onions, served warm in tortillas with your choice of fresh toppings. Ready in under 30 minutes, this dish offers a classic Tex-Mex experience that’s perfect for a quick and satisfying weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Vegetables
- 3 bell peppers (seeded and thinly sliced)
- 1 medium yellow onion (thinly sliced)
- 3 cloves garlic (minced)
Chicken and Seasonings
- 1 ¼ lb boneless chicken breasts (sliced into thin strips)
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon oregano
- 1 teaspoon fine sea salt
- ½ teaspoon ground pepper
- Juice from one lime (about 2 Tablespoons)
Oils and Tortillas
- 2 Tablespoons olive oil (divided)
- 8 flour or corn tortillas
Optional Toppings
- Salsa or pico de gallo
- Sour cream or full fat Greek yogurt
- Guacamole or avocado
- Shredded lettuce
Instructions
- Combine seasonings: In a small bowl, mix together chili powder, ground cumin, paprika, garlic powder, onion powder, oregano, fine sea salt, and ground pepper. Set this seasoning blend aside.
- Cook veggies: Heat 1 tablespoon of olive oil in a cast iron pan over medium heat. Once hot, add the sliced bell peppers and onions. Sauté for 5-7 minutes until the vegetables begin to soften.
- Add garlic and seasoning to veggies: Stir in the minced garlic and half of the seasoning blend (about 1 ½ tablespoons). Continue to sauté the veggies for 2-3 more minutes, adding a splash of water if the pan becomes too dry or the seasoning starts to burn. When the vegetables reach your desired tenderness, transfer them to a bowl or plate and set aside.
- Cook chicken: Add the remaining tablespoon of olive oil to the cast iron pan. Add the chicken strips, the rest of the seasoning, and the fresh lime juice. Cook for about 5-6 minutes, stirring frequently until the chicken is cooked through and no longer pink. Add a splash of water if needed to keep the pan moist.
- Combine chicken and veggies: Return the cooked vegetables to the skillet with the chicken. Stir well to combine and cook together for an additional 1-2 minutes to heat through.
- Serve: Warm the tortillas, then fill each with the chicken and vegetable mixture. Top with your choice of salsa or pico de gallo, sour cream or Greek yogurt, guacamole or sliced avocado, and shredded lettuce for a delicious and customizable fajita experience.
Notes
- Use a cast iron skillet for the best searing and flavor development, but any heavy skillet will work.
- Adjust seasoning amounts based on your taste preference if you prefer milder or spicier fajitas.
- For gluten-free options, use corn tortillas instead of flour tortillas.
- To save time, prepare vegetables and seasonings in advance.
- If the pan gets too dry during cooking, adding a splash of water prevents burning and helps retain moisture.
