Go Back
- 1 lb boneless, skinless chicken breasts, cut into thin strips - 2 tablespoons extra virgin olive oil - 1 teaspoon ground chili powder - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - Sea salt and freshly cracked black pepper, to taste - 1 red bell pepper, thinly sliced - 1 green bell pepper, thinly sliced - 1 large yellow onion, thinly sliced - 8 small flour or corn tortillas - Fresh cilantro, finely chopped (for garnish) - Lime wedges (for garnish and serving) You can add your favorite toppings. Consider these: - Sliced avocado or guacamole - Sour cream or Greek yogurt - Shredded cheese, like cheddar or queso fresco - Salsa or pico de gallo - Jalapeños for heat To make these fajitas, use these tools: - A large skillet or frying pan - Medium mixing bowl for the marinade - Whisk or spoon for mixing - Knife and cutting board for slicing veggies - Tongs for easy flipping and serving - Measuring spoons for precise spice amounts This recipe is all about flavor and ease. The full recipe helps you get started quickly! Enjoy your cooking adventure! To make the marinade, grab a medium bowl. Combine 2 tablespoons of extra virgin olive oil, 1 teaspoon of ground chili powder, 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, and 1 teaspoon of garlic powder. Add sea salt and freshly cracked black pepper to taste. Whisk these ingredients together until they blend well. This mixture gives the chicken a rich and zesty flavor. Next, add 1 pound of thinly sliced chicken breasts to the marinade. Toss the chicken until each piece is coated well. Cover the bowl with plastic wrap. Let it marinate for 15-20 minutes at room temperature. For a deeper flavor, refrigerate the chicken for up to 2 hours. This step makes your chicken tender and packed with flavor. Heat a large skillet over medium-high heat. Once hot, add the marinated chicken in a single layer. Cook for about 5 minutes. Stir occasionally until the chicken is golden brown and fully cooked. Then, add 1 sliced red bell pepper, 1 sliced green bell pepper, and 1 sliced yellow onion to the skillet. Stir and cook for an additional 5-7 minutes. This softens the veggies while keeping a nice crunch. While the chicken and veggies cook, warm 8 small tortillas. You can heat them in a separate skillet over low heat for 30 seconds on each side. Alternatively, wrap them in a damp paper towel and microwave for 15-20 seconds. Warm tortillas are soft and perfect for wrapping. To assemble your fajitas, take a warm tortilla. Place a generous scoop of the chicken and vegetable mixture in the center. Sprinkle with fresh cilantro for a burst of flavor. Serve with lime wedges on the side for extra zest. You can find the Full Recipe for more details. Enjoy every bite! To make great chicken fajitas, heat your skillet well. A hot skillet gives the chicken a nice sear. This creates flavor and texture. Use thin strips of chicken for quick cooking. They cook evenly and absorb the marinade well. When you add the veggies, keep them crisp. Stir them in after the chicken cooks. This way, they stay colorful and crunchy. Serve your fajitas with lime wedges and fresh cilantro. The lime adds a bright taste that pairs well with the spices. Try adding guacamole or salsa for extra flavor. These toppings make the meal more fun and tasty. A side of rice or beans can also round out the meal. One common mistake is overcrowding the pan. This can steam the chicken instead of searing it. Cook in batches if needed. Another mistake is skipping the marinating step. Marinating adds flavor and tenderness. Don’t forget to warm your tortillas. Cold tortillas can make the meal less enjoyable. Try using a damp paper towel in the microwave for a quick fix. For the full recipe, check the previous section. {{image_4}} If you want a meat-free option, use firm tofu or portobello mushrooms. Cut them into strips like the chicken. Marinate them just like the chicken for great flavor. Cook them in the skillet until golden. You can add more veggies, such as zucchini or carrots. This makes a tasty and colorful dish! You can adjust the heat by changing the spices. For mild fajitas, use less chili powder or skip the spicy peppers. If you like heat, add jalapeños or a pinch of cayenne pepper. You can also use a hot sauce to spice things up during cooking or at the table. This way, everyone can enjoy their own level of heat. For a fresh twist, serve your fajita mix over rice or a salad. Use brown rice or quinoa for a healthy touch. If you choose salad, add greens like spinach or romaine. Top with your fajitas and a squeeze of lime. This makes a filling meal that’s also light and refreshing! After enjoying your chicken fajitas, store leftovers in an airtight container. This keeps them fresh. Let the fajitas cool before sealing. You can keep them in the fridge for up to three days. If you have extra tortillas, store them separately. To reheat, use a skillet for the best results. Heat the skillet over medium heat. Add a splash of oil if needed. Warm the fajitas for about 5 minutes, stirring often. You can also use a microwave for a quick option. Place them in a microwave-safe dish and cover with a damp paper towel. Heat for 1-2 minutes, checking to avoid overheating. If you want to save some fajitas for later, freezing is a great option. Place the cooled fajitas in a freezer-safe bag. Remove as much air as you can before sealing. You can freeze them for up to three months. When ready to eat, thaw overnight in the fridge. Then, reheat as mentioned above. Enjoy your delicious meal anytime! To make easy chicken fajitas quickly, prepare the marinade first. Mix oil and spices in a bowl. Cut the chicken into strips and toss in the marinade. Let it sit for 15 minutes. While marinating, slice the bell peppers and onion. Cook the chicken in a hot skillet for about 5 minutes. Then, add the veggies and cook for another 5-7 minutes. Warm the tortillas in a separate skillet or microwave. Fill and serve! This method keeps things fast and tasty. Yes, you can use beef or shrimp. For beef, choose flank steak or sirloin. Cut it into thin strips like chicken. Marinate as you would the chicken. For shrimp, use raw, peeled shrimp. Cook them for about 3-5 minutes until they turn pink. Both options provide a different flavor while keeping the dish fun. The best way to cut chicken for fajitas is to slice it against the grain. This method keeps the meat tender. Use a sharp knife and cut the chicken breasts into thin strips. Aim for about 1/2 inch wide. This size cooks evenly and fits well in the tortillas. Marinating is not required but highly recommended. It adds flavor and tenderness to the chicken. If you are short on time, a quick 15-minute marinade works well. For more flavor, marinate for 1-2 hours in the fridge. You can add many toppings to your chicken fajitas. Here are some great options: - Shredded cheese - Sour cream - Guacamole - Salsa - Jalapeños - Diced tomatoes - Avocado slices - Fresh cilantro These toppings give extra flavor and texture to your dish. Enjoy mixing and matching! For the full recipe, check out the full recipe link. In this article, we explored how to make tasty chicken fajitas. We covered the important ingredients, tools, and step-by-step instructions. You learned tips for the best cooking and some great variations. I shared how to store leftovers and answered common questions too. Now, you have all you need to impress family and friends. Enjoy your cooking, and make dinner fun!

Easy Chicken Fajitas

Elevate your dinner game with these zesty chicken fajitas that burst with flavor! This easy recipe combines marinated chicken strips with colorful bell peppers and onions, all wrapped in warm tortillas. Perfect for a family meal or casual get-together, these fajitas are quick to make and sure to impress.
Print Recipe Pin Recipe

Ingredients
  

1 lb boneless, skinless chicken breasts, cut into thin strips

2 tablespoons extra virgin olive oil

1 teaspoon ground chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon garlic powder

Sea salt and freshly cracked black pepper, to taste

1 red bell pepper, thinly sliced

1 green bell pepper, thinly sliced

1 large yellow onion, thinly sliced

8 small flour or corn tortillas

Fresh cilantro, finely chopped (for garnish)

Lime wedges (for garnish and serving)

Instructions
 

In a medium mixing bowl, combine the extra virgin olive oil, chili powder, ground cumin, smoked paprika, garlic powder, sea salt, and freshly cracked black pepper. Whisk together until the marinade is fully blended.

    Add the sliced chicken strips to the marinade, tossing thoroughly until every piece is well-coated. Cover the bowl with plastic wrap and let it marinate at room temperature for 15-20 minutes, or refrigerate for up to 2 hours for enhanced flavor.

      Heat a large skillet over medium-high heat until hot. Add the marinated chicken, spreading it out in an even layer. Cook for about 5 minutes, stirring occasionally, until the chicken is fully cooked and has a nice golden-brown color.

        Once the chicken is cooked, add the sliced red and green bell peppers, along with the sliced yellow onion, to the skillet. Stir well and cook for an additional 5-7 minutes, allowing the vegetables to soften while maintaining a slight crunch.

          Meanwhile, warm the tortillas. You can do this in a separate skillet over low heat for about 30 seconds on each side or microwave them in a damp paper towel for 15-20 seconds until they are soft and pliable.

            To assemble the fajitas, place a generous scoop of the flavorful chicken and vegetable mixture onto each tortilla. Top with a sprinkle of fresh, chopped cilantro, and serve with lime wedges on the side for an extra zesty finish.

              Prep Time: 20 min | Total Time: 40 min | Servings: 4

                - Presentation Tips: Arrange the filled tortillas on a vibrant platter, with the lime wedges sprinkled decoratively around them for a pop of color.