Go Back Email Link
–+ servings
A skillet filled with cooked chicken strips, red and yellow bell peppers, and onions, surrounded by bowls of black beans, rice, salsa, limes, and tortillas. Two hands hold the skillet, one with a wooden spoon.
Print

Chicken Fajitas

Course Main Dish
Cuisine Tex Mex
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Author Ana Frias

Ingredients

Fajita seasoning

  • 1 Tablespoon all-purpose flour
  • 2 ½ teaspoon chili powder
  • 1 teaspoon paprika
  • 1 teaspoon granulated garlic
  • ½ teaspoon cumin
  • ½ teaspoon each: kosher salt ground black pepper

Fajitas

  • 2 large boneless, skinless chicken breast
  • 3 Tablespoons canola or avocado oil - divided
  • 1 medium red bell pepper sliced into strips
  • 1 medium green or yellow bell pepper sliced into strips
  • ½ large white onion sliced into strips
  • salt & pepper

Instructions

Make the seasoning:

  • Mix together 1 tablespoon all-purpose flour, 2.5 teaspoons chili powder, 1 teaspoons paprika, 1 teaspoons garlic powder, 0.5 teaspoons cumin, 0.5 teaspoons kosher salt, and 0.5 teaspoons ground black pepper in a small bowl. Set aside.

Prep the chicken: 

  • Slice the 2 large boneless skinless chicken breasts into strips against the grain. Rub the fajita seasoning generously all over the chicken strips, pressing it in so it sticks.

Cook

  • Heat 2 tablespoons canola or avocado oil, in a large cast iron skillet or heavy pan over medium-high heat until shimmering. Add the chicken strips and cook undisturbed for 3–4 minutes to sear, Saute chicken until cooked through.
  • Remove chicken and set aside in a bowl.
  • in same skillet add the remaining 1 tablespoon oil and heat. Add the bell peppers and onion. Season with salt & pepper. Saute until tender.
  • Return the chicken to skillet and mix all ingredients together. Enjoy with tortillas, mexican rice, refried or black beans, pico de gallo, guacamole, salsa, and don't forget a squeeze of lime juice etc.

Notes

  • Store leftover chicken fajitas in an airtight container in the fridge for up to 4 days.
  • To reheat, warm them in a skillet over medium heat until heated through. The microwave works too, though the vegetables will soften more.
  • For meal prep, store the chicken and vegetables separately from tortillas and toppings so everything stays fresher.

Nutrition

Serving: 1portion