How to Make Easy Chicken Fajitas in Minutes - Quick and Simple Recipe

Ingredients

• 2 tablespoons Fresh Lime Juice (squeezed from fresh limes)
• 4 tablespoons Olive Oil (divided: 2 tbsp for marinade, 1 tbsp for chicken, 1 tbsp for vegetables)
• 1 teaspoon Chili Powder
• 1 teaspoon Paprika
• 1 teaspoon Ground Cumin
• 0.5 teaspoon Onion Powder
• 0.5 teaspoon Garlic Powder
• 0.5 teaspoon Salt (or to taste)
• 0.25 teaspoon Black Pepper (freshly ground)
• 1.5 pounds Chicken Breast (2 large breasts, cut lengthwise into 4 cutlets)
• 3 Bell Peppers (assorted colors, sliced into 1/4‑inch strips)
• 1 Medium Onion (thinly sliced)
• 8 Flour Tortillas (small (6‑inch) tortillas, kept warm)
• 1 Lime Wedges (cut into wedges for serving)
• 1 Avocado (sliced or mashed for guacamole)
• 0.5 cup Monterey Jack Cheese (shredded; can substitute cheddar or mozzarella)
• 2 tablespoons Cilantro (chopped)
• 0.5 cup Salsa (store‑bought or homemade)
• 2 tablespoons Sour Cream

Instructions

1. Make the Marinade

   Squeeze 2 Tbsp fresh lime juice into a large mixing bowl, add 2 Tbsp olive oil, 1 tsp chili powder, 1 tsp paprika, 1 tsp ground cumin, ½ tsp onion powder, ½ tsp garlic powder, ½ tsp salt and ¼ tsp freshly ground black pepper. Stir until well combined.

   Time: PT5M

2. Marinate the Chicken

   Trim the chicken breasts, cut each lengthwise into two equal pieces (four cutlets total). Add the cutlets to the bowl and toss to coat evenly. Let sit at room temperature while you prep the vegetables.

   Time: PT5M

3. Prep the Vegetables

   Core and slice the bell peppers into 1/4‑inch strips. Thinly slice the medium onion (cut in half, trim ends, peel, then slice against the grain). Set aside.

   Time: PT5M

4. Cook the Chicken

   Heat the large skillet over medium heat. Add 1 Tbsp olive oil, then place the chicken cutlets in a single layer. Cook 3‑5 minutes per side until browned and the internal temperature reaches 165°F.

   Time: PT8M

5. Rest the Chicken

   Transfer the cooked chicken to a plate and let rest for 3 minutes before slicing.

   Time: PT3M

6. Sauté the Vegetables

   Add another 1 Tbsp olive oil to the same skillet. Add the sliced onion and bell peppers. Cook, stirring frequently, until softened and lightly browned, about 5‑6 minutes. Season with a pinch of salt and pepper.

   Time: PT6M

7. Combine Chicken and Veggies

   Thinly slice the rested chicken against the grain and return it to the skillet. Toss everything together for 2 minutes to re‑warm and coat with the pan juices.

   Time: PT2M

8. Toast the Tortillas

   Place a tortilla directly over a medium‑high gas flame or in the hot skillet for about 10‑15 seconds per side, until light char marks appear. Transfer to a dry kitchen towel and wrap to keep warm.

   Time: PT2M

9. Assemble and Serve

   Spoon chicken and vegetables onto each warm tortilla. Top with avocado slices, shredded Monterey Jack, chopped cilantro, salsa, a dollop of sour cream, and a squeeze of fresh lime. Serve immediately.

   Time: PT2M

Nutrition Facts

Calories

580

Protein

30 g

Carbohydrates

45 g

Fat

20 g

Fiber

4 g

Ingredient Substitutions

• Instead of Fresh Lime Juice: bottled lime juice
• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Chili Powder: cajun seasoning
• Instead of Paprika: smoked paprika
• Instead of Ground Cumin: cumin seeds (ground)
• Instead of Onion Powder: granulated onion
• Instead of Garlic Powder: fresh minced garlic (use 1 clove)
• Instead of Salt: sea salt
• Instead of Black Pepper: white pepper
• Instead of Chicken Breast: boneless skinless chicken thighs
• Instead of Bell Peppers: red onion strips
• Instead of Medium Onion: shallots
• Instead of Flour Tortillas: corn tortillas
• Instead of Lime Wedges: lime juice
• Instead of Avocado: guacamole
• Instead of Monterey Jack Cheese: cheddar cheese, mozzarella
• Instead of Cilantro: fresh parsley
• Instead of Salsa: pico de gallo
• Instead of Sour Cream: Greek yogurt

Equipment Needed

• Large Mixing Bowl
• Citrus Squeezer (optional)
• Knife
• Cutting Board
• Large Heavy Skillet
• Instant‑Read Thermometer
• Spatula or Wooden Spoon
• Tongs
• Skillet Lid
• Dry Kitchen Towel
• Plate for Resting Chicken
• Serving Plates

Critical Steps — Do Not Skip

• Marinating the chicken with lime juice and spices
• Cooking chicken to an internal temperature of 165°F
• Slicing chicken against the grain for tenderness
• Sautéing vegetables until caramelized
• Toasting tortillas quickly for a light char

Chef Tips from the Video

• Use a coated cast‑iron skillet for even heat distribution and a non‑reactive surface.
• Add a splash of lime juice right before serving for a fresh pop of acidity.
• If you like extra heat, sprinkle a pinch of cayenne pepper into the marinade.

Troubleshooting

Storage

Refrigerator: Store cooked chicken and veggies in an airtight container for up to 3 days.

Freezer: Freeze chicken and vegetables separately in freezer‑safe bags for up to 2 months; reheat before serving.

Room temperature: Tortillas are best served warm; keep wrapped in a towel for up to 30 minutes.

Make-Ahead Tips

• Marinate the chicken up to 2 hours ahead and refrigerate.
• Slice peppers and onions and store in a sealed container in the fridge.
• Pre‑shred cheese and chop cilantro; keep covered.
• Warm tortillas in a low oven (200°F) covered with foil if not serving immediately.

Frequently Asked Questions