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3 easy chicken fajitas recipe on a black plate

Easy Chicken Fajitas Recipe With Authentic Mexican Flavor

Course: Main
Cuisine: Mexican
Keyword: Cast Iron, Chicken, Cinco de Mayo, Easy, Healthy
Prep Time: 10 minutes
Cook Time: 20 minutes
Optional marinating time:: 30 minutes
Servings: 4 2 fajitas per person
Calories: 191kcal
Author: Marilyn
This easy chicken fajitas recipe is one of the best chicken fajitas recipes we have tried. The ingredients are simple, and the cooking process is straightforward. The result is a delicious, flavorful dish that will be enjoyed by anyone who tries it.
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Ingredients

Fajita Seasoning

  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon granulated garlic
  • 1 teaspoon kosher salt
  • 1 teaspoon granulated sugar

Chicken and Vegetables

  • 1-¼ pounds boneless skinless chicken breasts, cut into ½-inch strips about 3 breasts
  • 3 bell peppers combination of green, yellow, red or orange
  • 1 medium onion
  • 3 tablespoons vegetable or canola oil divided
  • ¼ cup water
  • 8 flour or corn tortillas 8-inches or larger in diameter
  • Lime wedges for garnish

Instructions

  • In a medium bowl, combine the chili powder, paprika, cumin, garlic, salt, and sugar; mixing well. Set aside 1 tablespoon of the seasoning mix.
  • Add the chicken breast strips to the remaining seasoning mix in the bowl. Toss the chicken strips to coat with the seasoning.
  • Meanwhile, core and seed the bell peppers. Slice the peppers lengthwise into ½ inch strips. Peel the onion and slice lengthwise. Slice again horizontally into ½ inch strips.
  • In a large skillet over medium-high heat, add 2 tablespoons of the oil and heat until shimmering. Add the chicken strips and cook, turning often, 3 to 5 minutes or until the chicken is lightly browned and no longer pink in the middle. Transfer the chicken strips to a plate.
  • Add the remaining oil to the skillet and heat until shimmering. Add the onions and cook, stirring, for 3 minutes. Add the bell peppers and cook, stirring occasionally, 7 to 9 minutes or until the mixture is softened and beginning to caramelize.
  • Return the chicken to the skillet. Stir in the remaining seasoning mix and the water. Using a wooden spoon, cook, scraping up any browned bits from the pan, 3 minutes or until the meat is cooked through.
  • Meanwhile warm the tortillas. (See Cook's Tips for warming tortillas.)
  • Serve tortillas with the chicken fajita mixture and desired toppings.

Notes

Cut your chicken, peppers and onions into thin strips of approximately the same size. Not only is this the authentic Tex-Mex style, but this will make it easier for filling the tortillas and eating.
Store cooked leftover fajitas in a sealed container in the refrigerator for 3 to 4 days and in the freezer for up to 4 months. To reheat, transfer the fajitas to a skillet and stir them over medium heat for a few minutes or until heated through. If frozen, defrost in the refrigerator overnight or in a microwave.
Suggested toppings: chopped tomatoes, sour cream, shredded cheese, and lime wedges for garnish.
Suggested Side Dishes: Spanish beans and rice, a side of black beans mixed with red onions, cilantro and cotija cheese, or my epic Mexican street corn recipe.

Nutrition

Calories: 191kcal | Carbohydrates: 33g | Protein: 11g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 653mg | Potassium: 469mg | Fiber: 6g | Sugar: 6g | Vitamin A: 3205IU | Vitamin C: 117mg | Calcium: 65mg | Iron: 2mg