Chicken Fajitas

chicken fajitas
chicken fajitas

Chicken Fajitas

Who doesn’t love chicken fajitas?? And the best part is everyone can construct their own adding whatever toppings they like. I often prefer to skip the tortilla, and made a salad out of it using romaine lettuce.
Prep Time 25 minutes
Cook Time 15 minutes
Course Main Course
Servings 4 servings


  • 1 teaspoon chili powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon cumin
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 cup water
  • 3 tablespoons olive oil divided
  • 1 pound boneless skinless chicken breast cut into 1/2 inch strips
  • 1 bell pepper, any color seeded & cut into strips
  • 1 medium onion thinly sliced
  • 2 tablespoons lime juice
  • 8 flour tortillas warmed in the microwave
  • shredded cheese, salsa, sour cream, avocado, etc.


  • In a resealable plastic bag, combine the chili powder with the salt, cumin, onion powder, garlic powder, water and 2 tablespoons of the oil. Add the chicken, bell pepper and onion, seal and knead gently to coat. Refrigerate for at least 15 minutes, or as long as you wish.
  • Heat the remaining 1 tablespoon of oil in a large nonstick skillet until shimmering. Empty the contents of the bag into the skillet and cook over high heat, stirring occasionally, until the vegetables are crisp-tender and the chicken is cooked through, about 10 minutes. Remove from the heat and stir in the lime juice.
  • Transfer the chicken and vegetables to a large bowl and serve with the warmed tortillas, cheese, salsa, sour cream and whatever else you enjoy!


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