Easy Chicken Fajitas for Busy Weeknights

Ingredients

• 0.5 lb Chicken Breast (boneless, skinless, sliced into ½‑inch strips)
• 0.5 lb Chicken Thighs (boneless, skinless, sliced into ½‑inch strips)
• 2 tsp Chili Powder (part of fajita seasoning)
• 1 tsp Salt (part of fajita seasoning)
• 1 tsp Paprika (part of fajita seasoning)
• 1 tsp Sugar (balances heat)
• 1 tsp Onion Powder (part of fajita seasoning)
• 1 tsp Garlic Powder (part of fajita seasoning)
• 1 tsp Cumin (part of fajita seasoning)
• 0.25 tsp Cayenne Pepper (adds heat)
• 1 tbsp Cornstarch (helps seasoning adhere and creates a light sauce)
• 2 cloves Garlic Cloves (minced)
• 2 tsp Red Wine Vinegar (adds acidity to the marinade)
• 1 juice Lime (freshly squeezed, about 2 tbsp)
• 4 tbsp Olive Oil (2 tbsp for marinade, 2 tbsp for skillet)
• 1 medium Yellow Onion (thinly sliced)
• 3 pcs Bell Peppers (assorted colors, thinly sliced)
• 0.5 cup Shredded Cheese (Mexican blend or cheddar, optional topping)
• 0.5 cup Pico de Gallo (store‑bought or homemade, optional topping)
• 1 lime Lime Wedges (cut into wedges for serving)

Instructions

1. Make Fajita Seasoning

   Combine chili powder, salt, paprika, sugar, onion powder, garlic powder, cumin, cayenne pepper, and 1 tablespoon cornstarch in a small bowl; whisk until evenly mixed.

   Time: PT5M

2. Slice Chicken

   Trim any excess fat and slice the chicken breast and thighs into strips about ½ inch thick and 2‑3 inches long.

   Time: PT5M

3. Prepare Marinade

   In a separate bowl, whisk together minced garlic, red wine vinegar, lime juice, ½ teaspoon salt, and 2 tablespoons olive oil.

   Time: PT5M

4. Coat Chicken with Seasoning

   Place the sliced chicken in a large mixing bowl, sprinkle the fajita seasoning over it, and toss to coat evenly.

   Time: PT3M

5. Marinate Chicken

   Pour the prepared marinade over the seasoned chicken, toss to combine, cover with plastic wrap, and refrigerate for at least 30 minutes.

   Time: PT5M

6. Slice Vegetables

   Thinly slice the yellow onion and bell peppers into strips of similar width to the chicken.

   Time: PT5M

7. Preheat Skillet

   Place a large skillet over medium‑high heat and add 1 tablespoon olive oil; heat until the oil shimmers.

   Time: PT2M

   Temperature: medium-high

8. Cook First Batch of Chicken

   Add half of the marinated chicken to the skillet in a single layer; cook without moving for about 2 minutes, then stir and cook another 2‑3 minutes until lightly browned and just cooked through.

   Time: PT5M

   Temperature: medium-high

9. Remove Chicken

   Transfer the cooked chicken to a plate and set aside; keep warm.

   Time: PT1M

10. Cook Remaining Chicken

    Repeat step 8 with the second batch of chicken.

    Time: PT5M

    Temperature: medium-high

11. Sauté Onions and Peppers

    Add the remaining 1 tablespoon olive oil to the skillet if needed, then add the sliced onions and bell peppers. Stir‑fry for about 4‑5 minutes until they are crisp‑tender and lightly charred.

    Time: PT5M

    Temperature: medium-high

12. Deglaze Pan

    Add 1‑2 tablespoons water to the skillet, scraping the browned bits from the bottom with a spatula.

    Time: PT1M

    Temperature: medium-high

13. Combine Chicken and Veggies

    Return all cooked chicken to the skillet, toss with the vegetables, and cook for another 2 minutes until everything is heated through and the sauce thickens slightly.

    Time: PT2M

    Temperature: medium-high

14. Serve

    Transfer the fajitas to a serving platter, sprinkle with shredded cheese, add pico de gallo, and serve with lime wedges and warm tortillas.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

15 g

Fat

15 g

Fiber

3 g

Ingredient Substitutions

• Instead of Chicken Breast: Turkey Breast
• Instead of Chicken Thighs: More Chicken Breast
• Instead of Chili Powder: Smoked Paprika
• Instead of Cayenne Pepper: Red Pepper Flakes
• Instead of Cornstarch: All‑purpose flour (half the amount)
• Instead of Garlic Cloves: Garlic powder (½ tsp)
• Instead of Red Wine Vinegar: Apple cider vinegar
• Instead of Lime: Lemon juice
• Instead of Olive Oil: Canola oil
• Instead of Yellow Onion: White onion
• Instead of Bell Peppers: Poblano peppers
• Instead of Shredded Cheese: Queso fresco
• Instead of Pico de Gallo: Salsa

Equipment Needed

• Cutting Board
• Chef's Knife
• Mixing Bowl
• Measuring Spoons
• Skillet
• Tongs
• Plastic Wrap
• Plate for Marinating
• Serving Platter (optional)

Critical Steps — Do Not Skip

• Slice chicken uniformly (½‑inch strips) for quick, even cooking
• Coat chicken with cornstarch‑enhanced seasoning before marinating
• Cook chicken in batches to avoid overcrowding the skillet
• Sauté peppers and onions just until crisp‑tender to retain texture
• Deglaze the pan with water to create a light, glossy sauce

Chef Tips from the Video

• Pre‑heat the skillet until a drop of water sizzles and evaporates instantly – this guarantees a good sear.
• Use a mix of chicken breast and thighs for juiciness and flavor.
• A splash of water or chicken broth at the end creates steam that keeps the veggies bright and prevents burning.

Troubleshooting

Storage

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

Freezer: Freeze cooked chicken and veggies separately in freezer‑safe bags for up to 2 months; reheat gently.

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

Make-Ahead Tips

• Marinate the chicken up to 24 hours for deeper flavor.
• Slice onions and peppers ahead of time and store them in a sealed container in the fridge.
• Prepare pico de gallo and shredded cheese in advance; keep them refrigerated.

Frequently Asked Questions