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Chicken Fajitas

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Easy and juicy chicken fajitas made in one skillet in just 30 minutes, perfect for busy weeknights.

Ingredients

Scale
  • 1.25 to 1.5 lb boneless, skinless chicken breasts (or thighs), sliced into 1/2-inch strips
  • 3 bell peppers (any colors), sliced into 1/2-inch strips
  • 1 large yellow or white onion, thinly sliced
  • 2 to 3 tbsp olive oil, divided
  • 1 lime (zest and juice)
  • 2 to 3 garlic cloves, minced (or 1 tsp garlic powder)
  • 1.5 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 1/4 tsp cayenne pepper (optional, for heat)
  • 1 to 1.25 tsp kosher salt, plus more to taste
  • 1/2 tsp black pepper
  • 8 to 10 small flour or corn tortillas
  • Toppings: chopped cilantro, avocado or guacamole, salsa or pico de gallo, sour cream or Greek yogurt, lime wedges, shredded cheese

Instructions

  1. Pat the chicken dry. Slice chicken, peppers, and onion into even 1/2-inch strips for fast, even cooking.
  2. In a bowl, mix 2 tbsp oil, lime zest and juice, garlic, chili powder, cumin, smoked paprika, oregano, cayenne (if using), salt, and black pepper.
  3. Add chicken to the bowl and toss to coat. Let it sit 10 minutes while you prep toppings and warm tortillas.
  4. Heat a large cast-iron or heavy skillet over medium-high until very hot. Add a drizzle of oil.
  5. Sear chicken in a single layer, working in batches if needed. Cook 2–3 minutes per side until browned and 165°F (74°C) inside. Transfer to a plate to rest.
  6. Add a bit more oil if needed. Cook peppers and onions over medium-high heat for 4–6 minutes, stirring, until crisp-tender with some char. Season to taste with salt and a squeeze of lime.
  7. Return chicken and any juices to the skillet; toss 30–60 seconds to coat. Warm tortillas and serve hot with toppings.

Notes

Use a very hot pan for good sear and juicy chicken. Let chicken rest before tossing back with veggies.

Nutrition

Find it online: https://diyprzepisy.com/easy-juicy-chicken-fajitas-30-minute-dinner/

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