Chicken Fajitas
Savor the World.
Chicken Fajitas
An easy, quick, and flavorful recipe that will impress everyone—that’s what Chicken Fajitas are all about. Perfect for people and families who love colorful, fresh Tex-Mex meals, this recipe will help you make a delicious dish that everyone—family and friends alike—will enjoy, fast and hassle-free!
Chicken Fajitas
Servings: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients
- 1 lb chicken breast, sliced into thin strips
- 1 tablespoon olive oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium onion, sliced
- 2 garlic cloves, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- Salt and pepper to taste
- 4 flour tortillas, warmed
- Optional: sour cream, guacamole, chopped cilantro, lime wedges
Tools You'll Need
- Large skillet
- Cutting board and knife
- Mixing bowl
- Tongs or spatula
See 5 variations of the recipe at the end.
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Did You Know?
The word “fajita” comes from the Spanish “faja,” meaning “belt” or “strip,” referring to the thin cuts of meat originally used in the recipe. Interestingly, fajitas were originally made with beef, but chicken became super popular because it’s more affordable and quicker to cook—perfect for tasty meals in no time!
Instructions
- Mix and marinate the chicken: Let’s get started! In a large bowl, combine the chicken strips with chili powder, cumin, paprika, salt, and pepper. Make sure each piece is well coated. If you can, let it marinate for about 15 minutes for more flavor!
- Heat the oil: Now heat the olive oil in a large skillet over medium-high heat. Wait until it’s nice and hot before adding the chicken—this helps lock in the juices.
- Cook the chicken: Carefully place the chicken in the skillet in a single layer—don’t overcrowd it. Cook for 5–7 minutes, stirring occasionally, until the chicken is evenly browned and cooked through. Once done, remove it from the skillet and set aside.
- Cook the veggies: This is key! Without cleaning the skillet, add the onion, bell peppers, and garlic. Cook for 6–8 minutes, stirring often, until they’re tender but still have a bit of crunch.
- Combine the chicken and veggies: Time to mix it all up! Return the chicken to the skillet and toss with the vegetables. Cook together for another 2 minutes so the flavors blend nicely.
- Warm the tortillas: While everything finishes cooking, don’t forget to heat up the tortillas in the microwave or on a skillet until they’re soft and pliable—perfect for wrapping without tearing.
- Serve and enjoy: That’s it—easy, right? Just spoon the hot filling onto the tortillas, add your favorite toppings, and enjoy your homemade fajitas!
Ingredient Substitutions
- Chicken breast: If you don’t have breast meat, use boneless thighs instead—they’ll give you a juicier flavor.
- Tortillas: Instead of flour tortillas, try corn tortillas or whole wheat wraps.
- Smoked paprika: If you can’t find smoked paprika, use sweet paprika and add an extra pinch of cumin to balance it out.
- Gluten-free option: Use gluten-free tortillas or, if you prefer, serve your fajitas over a bed of rice or lettuce.
Preparation Tips
- Cut evenly: Be sure to slice the chicken and veggies into similar-sized strips for even cooking.
- Marinate the chicken: Don’t skip this—marinate your chicken with the spices for at least 15 minutes to deepen the flavor.
- Don’t overcrowd the pan: It’s better to cook in batches to avoid steaming the ingredients and losing that sear.
- Warm the tortillas well: This is key! If they’re not properly warmed, they might tear when you serve the fajitas.
- Use tongs to mix: Pro tip! This helps maintain the texture of both the chicken and the veggies.
Nutritional Information (per serving)
- Calories: 350 kcal
- Protein: 35 g
- Fat: 12 g
- Carbohydrates: 25 g
- Dietary Fiber: 3 g
- Sugars: 5 g
- Sodium: 400 mg
Nutritional Benefits
Chicken is a great source of lean protein that helps maintain and repair body tissues. Bell peppers, being colorful veggies, provide vitamins A and C—powerful antioxidants that boost your immune system. Onions and garlic offer anti-inflammatory and antimicrobial properties that support digestive and heart health. Plus, olive oil adds healthy fats that are great for your heart. This recipe really brings a delicious and balanced option to your table!
Storing & Reheating
- Storage: You can keep cooked fajitas in an airtight container in the fridge for up to 3 days without a problem.
- Reheating: To reheat, use a skillet over medium heat, stirring occasionally so everything heats evenly and stays juicy.
- Avoid the microwave: To keep the veggies crispy, it’s best not to use the microwave.
Recipe History & Inspiration
Fajitas trace their roots to Tex-Mex cuisine, born from the tradition of Mexican ranch workers who made use of less popular cuts of meat. Over time, this simple dish of grilled meat with veggies in tortillas captured hearts across the U.S. and beyond. Today, fajitas celebrate the blending of cultures and creativity in the kitchen—simple, flavorful, and made to share.
Serving Suggestions
- Serve your fajitas with cilantro-lime Mexican rice.
- Creamy refried beans make a perfect side.
- For a lighter touch, try a fresh nopales salad with tomato and onion.
- Pair it with an authentic hibiscus agua fresca—sweetened or unsweetened.
- A classic homemade vanilla flan is the perfect dessert to finish it off.
Frequently Asked Questions (FAQ)
- Can I use frozen chicken? Yes, absolutely! Just make sure to fully thaw it before cooking so it cooks properly.
- Can I make vegetarian fajitas? Of course—you can swap the chicken for mushrooms, tofu, or zucchini strips.
- Which tortillas are better? Flour tortillas are classic, but corn tortillas offer a more authentic feel and fewer calories.
- How do I keep the veggies from getting too soft? Cook them over medium-high heat for no more than 8 minutes to keep them crisp.
- Can I prep everything ahead of time? Totally! Marinate the chicken and slice the veggies the day before to save time.
Recipe Variations
- Shrimp fajitas: Oh, these are so good! Swap in shrimp for chicken and sauté them with garlic and chipotle chile for a bold, spicy, ocean-inspired flavor. One of my favorites!
- Beef fajitas: You can also use beef strips instead of chicken and pair them with caramelized onions for a deeper, slightly sweet taste.
- Vegan fajitas: For my plant-based friends, skip the meat and use portobello mushrooms and mixed peppers—totally satisfying and 100% plant-powered.
- Tropical fajitas: Looking for a fun twist? Add mango and pineapple to your sautéed veggies for a sweet and savory flavor combo that’s super original.
- BBQ-style fajitas: Marinate the chicken in barbecue sauce and serve it with sliced red onions for a smoky and delicious variation.
So, now you know how to make delicious Chicken Fajitas at home—quick, easy, and totally stress-free. So go ahead, give them a try, share them, and most importantly, enjoy them with the people you love. Happy cooking!
Tastes of La Paz.
Chicken Fajitas
Servings: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients
- 1 lb chicken breast, sliced into thin strips
- 1 tablespoon olive oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium onion, sliced
- 2 garlic cloves, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- Salt and pepper to taste
- 4 flour tortillas, warmed
- Optional: sour cream, guacamole, chopped cilantro, lime wedges
Tools You'll Need
- Large skillet
- Cutting board and knife
- Mixing bowl
- Tongs or spatula
Instructions
- Mix and marinate the chicken: Let’s get started! In a large bowl, combine the chicken strips with chili powder, cumin, paprika, salt, and pepper. Make sure each piece is well coated. If you can, let it marinate for about 15 minutes for more flavor!
- Heat the oil: Now heat the olive oil in a large skillet over medium-high heat. Wait until it’s nice and hot before adding the chicken—this helps lock in the juices.
- Cook the chicken: Carefully place the chicken in the skillet in a single layer—don’t overcrowd it. Cook for 5–7 minutes, stirring occasionally, until the chicken is evenly browned and cooked through. Once done, remove it from the skillet and set aside.
- Cook the veggies: This is key! Without cleaning the skillet, add the onion, bell peppers, and garlic. Cook for 6–8 minutes, stirring often, until they’re tender but still have a bit of crunch.
- Combine the chicken and veggies: Time to mix it all up! Return the chicken to the skillet and toss with the vegetables. Cook together for another 2 minutes so the flavors blend nicely.
- Warm the tortillas: While everything finishes cooking, don’t forget to heat up the tortillas in the microwave or on a skillet until they’re soft and pliable—perfect for wrapping without tearing.
- Serve and enjoy: That’s it—easy, right? Just spoon the hot filling onto the tortillas, add your favorite toppings, and enjoy your homemade fajitas!
Nutritional Information (per serving)
- Calories: 350 kcal
- Protein: 35 g
- Fat: 12 g
- Carbohydrates: 25 g
- Dietary Fiber: 3 g
- Sugars: 5 g
- Sodium: 400 mg
Tastes of La Paz.