Home » Chicken Recipes » Chicken Fajitas
Last updated: · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.
Jump to Recipe Print Recipe
These chicken fajitas are easy to make and have amazing seasoning. This 30-minute recipe is perfect for a weeknight dinner!
Simply pan-fry peppers and onions, then sauté chicken. Mix everything together and serve!
These chicken fajitas are so good! They're one of my favorite weeknight dinners. They’re easy, intensely flavorful, and - just as important - ready fast. From start to finish, this recipe is ready in about 30 minutes, including chopping the vegetables.
Mexican food is always delicious. In addition to these fajitas, I greatly enjoy recipes such as jalapeno poppers, slow cooker carnitas, and keto taco salad.
Jump to:
- Ingredients
- Variations
- Chicken Fajitas Instructions
- Expert Tip
- Recipe FAQs
- Serving Suggestions
- Storing Leftovers
- More Mexican Recipes
- Foodie Newsletter
- Recipe Card
- Let's Connect
Ingredients
Here’s an overview of the ingredients needed to make these chicken fajitas. The exact measurements are listed in the recipe card below.
- Vegetables: Onions and bell peppers. I like to use three different colors for the peppers – it looks so pretty! You can also use frozen pre-sliced peppers, as I do in the video below. They add a bit more liquid to the dish, but the convenience is worth it.
- Chicken breast: I use boneless skinless chicken breasts in this recipe, sliced fairly thinly.
- Spices: Salt and pepper, chili powder, smoked paprika, garlic powder, dried oregano, and red pepper flakes.
- Avocado oil: This oil has a neutral flavor and a high smoke point, making it ideal for high-heat cooking.
Variations
- If you'd like to marinate the chicken, mix half the spices with a tablespoon of olive oil and a tablespoon of lime juice. Place the chicken strips in a resealable bag and add the marinade, spreading it all over the chicken. Seal and marinate for two hours in the fridge.
- Play with your spices! In addition to those listed in the recipe card, tasty options that I tried and enjoyed include onion powder and dried thyme. You can add ½ teaspoon of each to the seasoning mix.
Chicken Fajitas Instructions
The detailed instructions for making this recipe are included in the recipe card below. Here's an overview of the steps:
Slice the chicken and vegetables.
Combine the spices in two bowls, half the spices in each. One bowl will season the chicken, and the second will season the vegetables.
Season the veggies with half the seasoning mix and cook them. Set aside.
Season the chicken with the second half of the mix and cook it.
Add the vegetables back to the skillet and cook briefly.
Serve immediately.
Expert Tip
If you use frozen sliced peppers, they will release water into the dish. You can thicken the cooking liquids by stirring in a cornstarch slurry – 1 tablespoon of cornstarch mixed with 1 ½ tablespoons of cold water.
Recipe FAQs
What is fajita?
Fajitas are a Tex-Mex dish of marinated and grilled strips of meat (beef or chicken) served on top of cooked onions and peppers.
This dish is typically served with soft tortillas, which the diners stuff with the meat/vegetable mixture.
What toppings go on fajitas?
Popular toppings include sour cream, salsa, guacamole, and shredded cheese.
Do you need to marinate chicken for fajitas?
You can, and it will make the chicken more tender. But you don't have to. Since making this recipe quickly is a top priority for me, I don't marinate the chicken, and it still comes out tasty and juicy.
Serving Suggestions
Traditionally, fajitas are served in flour tortillas. But they’re just as good simply piled on a plate. Sometimes, I serve them in lettuce cups or on top of cauliflower rice.
You can top the fajitas with guacamole, sour cream (as shown in the photo below), salsa, and/or shredded cheese.
Storing Leftovers
You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them gently, covered, in the microwave at 50% power.
More Mexican Recipes
- Steak Fajitas
- Pork Rind Keto Nachos
- Keto Taco Salad
- Keto Tacos
Foodie Newsletter
I send out a weekly newsletter with a recipe and tips. Want these recipes in your inbox?Subscribetoday! You can unsubscribe at any time.
Recipe Card
4.96 from 256 votes
Pin Recipe Print Recipe
Easy Chicken Fajitas
Chicken fajitas are easy to make, and their seasoning is amazing. Simply pan-fry peppers and onions, cook the chicken, mix, and serve!
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Course: Main Course
Cuisine: Mexican
Servings: 4 servings
Calories: 363kcal
Author: Vered DeLeeuw
Ingredients
Seasoning mix:
- 1 teaspoon sea salt
- ¼ teaspoon black pepper
- 2 tablespoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon red pepper flakes
Fajitas:
- 3 medium bell peppers cut into thin strips (or 1 pound of frozen sliced peppers)
- 1 medium onion thinly sliced
- 2 pounds boneless skinless chicken breast cut into strips
- 2 tablespoons avocado oil
Optional, to thicken the sauce if using frozen peppers:
- 1 tablespoon cornstarch
- 1 ½ tablespoon cold water
Instructions
In a small bowl, combine the seasoning ingredients: sea salt, black pepper, chili powder, smoked paprika, garlic powder, dried oregano, and red pepper flakes. You can divide each of the spices in half and mix them in two different bowls. Half will season the veggies, and half will season the chicken.
Heat 1 tablespoon of the oil in a large, deep skillet over medium-high heat. Add the bell peppers, onions, and half the seasoning mix. Cook, stirring often, until just tender, about 5 minutes. If the bottom of the skillet becomes too dry, add a little water, a tablespoon at a time. You can also reduce the heat to medium.
Using a slotted spoon, remove the vegetables onto a plate. Add the remaining oil to the skillet, then add the chicken slices with the second half of the seasonings. Stir-fry until the chicken is almost fully cooked, about 4 minutes. Again, if the bottom of the skillet becomes too dry while you cook the chicken, add a little water.
Return the vegetables to the skillet. Stir-fry everything together for 1-2 more minutes until the chicken is fully cooked and the dish is heated through.
Serve the fajitas in bowls, drizzled with the pan juices, and topped (if you wish) with salsa, guacamole, sour cream, and/or shredded cheddar. You can also spoon them into warm tortillas or serve them in lettuce cups.
Video
Notes
- If you'd like to marinate the chicken, mix half the spices with a tablespoon of olive oil and a tablespoon of lime juice. Place the chicken strips in a resealable bag and add the marinade, spreading it all over the chicken. Seal and marinate for two hours in the fridge.
- You can thicken the cooking liquids by stirring in a cornstarch slurry – 1 tablespoon of cornstarch mixed with 1 ½ tablespoons of cold water. This is optional and only needed if you've used frozen bell peppers, which release water into the dish.
- The nutrition info does not include cornstarch, tortillas, or toppings.
- You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them gently, covered, in the microwave at 50% power.
Add Your Own Notes
Click here to add your own private notes. They're only visible to you. If you clear your browser's cache, they'll be lost.
Nutrition per Serving
Serving: 0.25recipe | Calories: 363kcal | Carbohydrates: 11g | Protein: 53g | Fat: 10g | Saturated Fat: 2g | Sodium: 516mg | Fiber: 3g | Sugar: 3g
Subscribe
I send out a weekly newsletter with a recipe and tips. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
More Chicken Recipes
- Greek Chicken
- Thai Chicken Salad
- Moroccan Chicken
- Chinese Chicken Salad
About the Author
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.
Reader Interactions
Comments
Elizabeth
Followed recipe exactly as written and it turned out awesome. This was the perfect amount of seasoning; didn’t even need to add additional salt or anything. Served it on flour tortillas with Spanish rice, shredded lettuce, guac, and grated cheese.Reply
Vered DeLeeuw
I'm so glad you enjoyed this recipe, Elizabeth! Thank you for leaving a comment.
Reply