Easy Chicken Fajitas Recipe

Ingredients

• 1.5 pounds Boneless Skinless Chicken Breast (cut into 1‑inch strips after cooking)
• 3 pieces Bell Peppers (mixed colors, seeded and sliced into strips)
• 3 pieces Baby Onions (cut into wedges; use small onions for less tear factor)
• 2 tablespoons Vegetable Oil (for the spice rub)
• 2 tablespoons Olive Oil (for cooking in the skillet)
• 2 pieces Lime (zested; juice of 1 lime used in rub, extra juice added at end)
• 1.5 teaspoons Chili Powder (adds heat and depth)
• 0.5 teaspoons Paprika (sweet paprika)
• 2 teaspoons Ground Cumin (earthy flavor)
• 1 teaspoon Garlic Powder (adds savory note)
• 1 teaspoon Dried Oregano (Mexican oregano preferred)
• 1 teaspoon Salt (adjust to taste)
• to taste Black Pepper (freshly ground)
• 8 pieces Tortillas (flour or corn, warmed before serving)
• 1/2 cup Sour Cream (optional topping)
• 1/2 cup Guacamole (optional topping)
• 1/4 cup Fresh Cilantro (chopped, for garnish)

Instructions

1. Prepare Vegetables

   Wash the bell peppers, remove seeds, and slice into thin strips. Wash the baby onions and cut each into wedges.

   Time: PT10M

2. Make Lime‑Spice Rub

   In a mixing bowl combine 2 tbsp vegetable oil, zest of 2 limes, juice of 1 lime, 1.5 tsp chili powder, 0.5 tsp paprika, 2 tsp cumin, 1 tsp garlic powder, 1 tsp oregano, 1 tsp salt, and black pepper to taste. Stir until a paste forms.

   Time: PT5M

3. Coat Chicken

   Pat the chicken breasts dry, then rub the spice paste all over the pieces, ensuring every side is coated. Let rest 5 minutes while the pan heats.

   Time: PT5M

4. Heat Skillet

   Place the cast iron skillet over medium‑high heat and add 2 tbsp olive oil. Heat until the oil shimmers and lightly smokes.

   Time: PT3M

   Temperature: medium‑high

5. Sear Chicken

   Lay the coated chicken in the hot skillet. Cook for about 8 minutes on the first side, then flip and cook another 8 minutes, or until internal temperature reaches 165°F (74°C).

   Time: PT16M

   Temperature: medium‑high

6. Rest Chicken

   Transfer the cooked chicken to a plate and let rest for 5 minutes before slicing into strips.

   Time: PT5M

7. Sauté Onions

   In the same skillet, add a splash more oil if needed and add the onion wedges. Cook, stirring frequently, for about 5 minutes until they begin to soften but not brown.

   Time: PT5M

   Temperature: medium

8. Cook Bell Peppers

   Add the sliced bell peppers to the onions. Continue cooking for another 5 minutes, stirring, until they are crisp‑tender.

   Time: PT5M

   Temperature: medium

9. Combine All

   Return the sliced chicken to the skillet, add a squeeze of fresh lime juice if desired, and toss everything together for 1 minute to re‑heat and blend flavors.

   Time: PT1M

   Temperature: medium

10. Serve

    Warm the tortillas, then serve the chicken, onions, and peppers with sour cream, guacamole, fresh cilantro, and any additional toppings like radishes or lettuce.

    Time: PT1M

Nutrition Facts

Calories

350

Protein

30g

Carbohydrates

20g

Fat

15g

Fiber

4g

Ingredient Substitutions

• Instead of Boneless Skinless Chicken Breast: Chicken thighs, Turkey breast, Firm tofu for vegetarian
• Instead of Bell Peppers: Zucchini, yellow squash, poblano peppers
• Instead of Baby Onions: Yellow onion (larger), shallots
• Instead of Vegetable Oil: Canola oil, sunflower oil
• Instead of Olive Oil: vegetable oil, avocado oil
• Instead of Lime: lemon zest and juice, lime juice from bottle
• Instead of Chili Powder: cayenne pepper (use less), chipotle powder
• Instead of Paprika: smoked paprika, ancho chili powder
• Instead of Ground Cumin: coriander powder, garam masala (smaller amount)
• Instead of Garlic Powder: fresh minced garlic (1 clove)
• Instead of Dried Oregano: Italian oregano, thyme
• Instead of Salt: sea salt, kosher salt
• Instead of Black Pepper: white pepper
• Instead of Tortillas: lettuce wraps, low‑carb tortillas
• Instead of Sour Cream: Greek yogurt, crema
• Instead of Guacamole: avocado salsa, sliced avocado
• Instead of Fresh Cilantro: parsley

Equipment Needed

• Cast Iron Skillet
• Chef’s Knife
• Cutting Board
• Microplane Zester
• Measuring Spoons
• Mixing Bowl
• Tongs
• Spatula
• Plate for Resting Chicken
• Serving Platter

Critical Steps — Do Not Skip

• Making the lime‑spice rub to the correct paste consistency
• Cooking chicken to proper internal temperature without overcooking
• Keeping vegetables crisp‑tender by timing the sauté correctly

Chef Tips from the Video

• Let the skillet get very hot before adding oil – this creates a perfect sear.
• Slice the chicken against the grain for maximum tenderness.
• Finish with a splash of fresh lime juice for bright flavor right before serving.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days

Freezer: Chicken and vegetables can be frozen separately for up to 2 months; reheat thoroughly before serving

Room temperature: Do not leave cooked fajitas at room temperature for more than 2 hours

Make-Ahead Tips

• Prepare the vegetable strips and store them in a sealed bag for up to 24 hours
• Mix the spice rub a day ahead and refrigerate; bring to room temperature before coating the chicken
• Cook the chicken and vegetables separately, then reheat and assemble just before serving

Frequently Asked Questions