How to Make Easy Chicken Fajitas

Ingredients

• 2 lb Boneless Skinless Chicken Breast (trimmed and cut into thin strips)
• 1 Red Bell Pepper (seeded and sliced into thin strips)
• 1 Orange Bell Pepper (seeded and sliced into thin strips)
• 1 Green Bell Pepper (seeded and sliced into thin strips)
• 1 Yellow Onion (thinly sliced)
• 2 Lime (juiced (about 3 tbsp juice))
• 3 Tbsp Olive Oil (divided: 2 Tbsp for chicken, 1 Tbsp for vegetables)
• 2 tsp Chili Powder
• 2 tsp Paprika
• 1 tsp Smoked Paprika
• 1 tsp Ground Cumin
• 1 tsp Dried Oregano
• 1 tsp Granulated Garlic
• 1 tsp Granulated Onion
• 1 tsp Brown Sugar (balances heat)
• 1 tsp Salt (adjust to taste)
• ½ tsp Black Pepper (freshly ground)
• ¼ cup Fresh Cilantro (chopped, for garnish)
• 8 Flour Tortillas (warm and lightly charred)
• ½ cup Sour Cream (optional, for serving)
• ½ cup Salsa (optional, for serving)

Instructions

1. Prepare Spice Blend

   In a small bowl combine chili powder, paprika, smoked paprika, ground cumin, dried oregano, granulated garlic, granulated onion, brown sugar, salt, and black pepper. Stir until evenly mixed.

   Time: PT2M

2. Slice Chicken

   Trim any excess fat from the chicken breasts and cut into thin, uniform strips (about ½‑inch wide).

   Time: PT5M

3. Marinate Chicken

   Place the chicken strips in a large mixing bowl, drizzle with 2 Tbsp olive oil, add freshly ground black pepper and a pinch of salt, then sprinkle in three‑quarters of the spice blend. Toss until every piece is well coated. Let sit for 10 minutes (or up to overnight in the refrigerator).

   Time: PT10M

4. Slice Peppers and Onion

   Remove seeds from each bell pepper, then cut into thin strips. Slice the onion into similar‑size strips.

   Time: PT5M

5. Heat Skillet

   Place the cast iron skillet over medium‑high heat and let it become very hot (about 400°F). Add a splash of olive oil.

   Time: PT2M

   Temperature: 400°F

6. Cook Chicken (Batch 1)

   Add a portion of the marinated chicken (about ⅓ of the total) to the skillet in a single layer. Cook without moving for 2‑3 minutes, then flip and cook another 2 minutes until browned and just cooked through. Transfer to a plate and keep warm.

   Time: PT4M

   Temperature: 400°F

7. Cook Chicken (Batch 2 & 3)

   Repeat step 6 with the remaining chicken, adding a little more oil if the pan looks dry.

   Time: PT8M

   Temperature: 400°F

8. Sauté Peppers & Onion

   Add the remaining 1 Tbsp olive oil to the skillet. Sprinkle the reserved quarter of the spice blend over the vegetables, then add the sliced peppers and onion. Cook, stirring occasionally, for 5‑6 minutes until they develop color and start to caramelize.

   Time: PT6M

   Temperature: 400°F

9. Combine & Finish

   Return all cooked chicken to the skillet with the vegetables. Add the juice of the two limes and toss everything together for another minute. Remove from heat and sprinkle chopped cilantro over the top.

   Time: PT2M

10. Warm Tortillas

    While the fajita mixture rests, warm the flour tortillas in a dry skillet or directly over a low flame for 20‑30 seconds per side until lightly charred and pliable.

    Time: PT4M

11. Serve

    Serve the chicken, peppers, and onions on warm tortillas. Offer lime wedges, chopped cilantro, sour cream, and salsa on the side.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

22 g

Fat

12 g

Fiber

4 g