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Chicken Fajitas with Peppers and Onions

Elina James
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dinner
Cuisine Mexican
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Chicken Marinade:
  • 1 ½ lbs (700 g) boneless, skinless chicken breasts — thinly sliced
  • 2 tbsp olive oil
  • 1 lime — juiced
  • 3 cloves garlic — minced
  • 1 ½ tsp chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • ½ tsp ground coriander
  • ½ tsp salt
  • ¼ tsp black pepper
  • ¼ tsp cayenne pepper (optional, for heat)
  • For the Fajita Vegetables:
  • 1 red bell pepper — sliced
  • 1 green bell pepper — sliced
  • 1 yellow bell pepper — sliced
  • 1 large onion — thinly sliced
  • 1 tbsp olive oil
  • Salt and pepper, to taste
  • For Serving:
  • 8 small flour or corn tortillas — warmed
  • Fresh cilantro — chopped
  • Lime wedges
  • Optional toppings: sour cream, salsa, guacamole, shredded cheese, or pico de gallo

Instructions
 

  • Step 1: Marinate the Chicken : In a large mixing bowl, whisk together olive oil, lime juice, garlic, chili powder, cumin, smoked paprika, coriander, salt, pepper, and cayenne. Add the sliced chicken to the marinade and toss to coat well. Cover and refrigerate for at least 30 minutes (or up to 4 hours for deeper flavor).
  • Step 2: Prepare the Vegetables : Slice the bell peppers and onions into thin strips. Toss them with 1 tablespoon olive oil and season lightly with salt and pepper.
  • Step 3: Cook the Chicken : Heat a large cast-iron skillet or heavy pan over medium-high heat. Add a drizzle of oil and cook the marinated chicken in batches for 4–5 minutes per side, until golden brown and cooked through. Remove and set aside.
  • Step 4: Sauté the Vegetables : In the same skillet, add a bit more oil if needed. Add the sliced peppers and onions and sauté for 5–7 minutes until slightly charred and tender-crisp. Add the cooked chicken back into the skillet and toss everything together for 1–2 minutes until well combined and heated through.
  • Step 5: Warm the Tortillas : Heat tortillas in a dry skillet or wrap them in foil and warm in a 300°F (150°C) oven for a few minutes. Keep covered in a clean towel to stay soft and warm.
  • Step 6: Assemble the Fajitas Lay a warm tortilla flat. Add a few strips of chicken and some peppers and onions. Top with your favorite extras — sour cream, guacamole, cheese, salsa, or a squeeze of lime juice. Roll or fold, and enjoy!