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Chicken Fajita Recipe

Chicken Fajita Recipe

This recipe gives you juicy, well-charred chicken strips, sweet caramelized peppers and onions, and all the fixings for build-your-own fajita night. Thirty minutes, one pan, zero complaints.
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Prep Time 15 minutes
Cook Time 15 minutes
Marinating Time 30 minutes
Total Time 1 hour
Course: Main Course
Cuisine: Tex-Mex
Calories: 290
Ingredients Equipment Method

Ingredients
  

For the fajita seasoning
  • 2 teaspoons chili powder -
  • 2 teaspoons ground cumin -
  • 1 teaspoon paprika smoked paprika for extra depth
  • 1 teaspoon garlic powder -
  • 1 teaspoon onion powder -
  • 1 teaspoon dried oregano -
  • 1 teaspoon kosher salt -
  • 1/2 teaspoon black pepper -
  • 1/4 teaspoon cayenne pepper optional, for heat
For the fajitas
  • 1.5 lbs boneless, skinless chicken breasts (680g), sliced into 1/2-inch strips
  • 3 tablespoons olive oil divided
  • 2 limes Juice (about 1/4 cup), plus lime wedges for serving
  • 3 - bell peppers (red, yellow, green mix), sliced into strips
  • 1 large red onion sliced into strips
  • 3 cloves garlic minced
For serving
  • 8 - flour tortillas (8-inch), warmed
  • - - Guacamole -
  • - - Sour cream -
  • - - Salsa or pico de gallo -
  • - - Shredded cheese cheddar or Monterey Jack
  • - - Fresh cilantro -
  • - - Lime wedges -

Equipment

  • - Large cast-iron skillet the key to the sizzle — nothing else gets as hot or holds heat as well
  • - Large mixing bowl for seasoning the chicken
  • - Tongs -
  • - Cutting board and sharp knife -
  • - Citrus juicer or reamer optional but handy
  • - Aluminum foil for resting

Method
 

  1. Mix all fajita seasoning ingredients; store extra in a sealed jar.
  2. Toss chicken strips with olive oil, lime juice, and 2 tbsp seasoning. Marinate 30 minutes (or up to 24 hours refrigerated).
  3. Heat a cast-iron skillet over high heat until smoking; add oil.
  4. Sear chicken in a single layer 2–3 minutes per side until browned and 165°F inside; transfer to a plate.
  5. Char peppers and onion undisturbed 2 minutes, then toss and cook 4–5 minutes until crisp-tender; add garlic last 30 seconds.
  6. Return chicken to the skillet; squeeze lime over; toss 1 minute.
  7. Warm tortillas; serve sizzling with toppings.