Chicken Fajitas

Serves 4 servings
Prep time
Cook Time

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.

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  • 1 Teaspoon
    chili powder
  • 1 Teaspoon
    kosher salt
  • 1/2 Teaspoon
  • 1/2 Teaspoon
    onion powder
  • 1/4 Teaspoon
    garlic powder
  • 1/4 Cup
  • 3 Tablespoons
    olive oil, divided
  • 1 Pound
    boneless, skinless chicken breast, cut into 1/2 inch strips
  • 1
    green, red or yellow bell pepper, cored, seeded and cut into thin strips
  • 1
    medium onion, thinly sliced
  • 2 Tablespoons
    fresh lime juice
  • 8
    flour tortillas, warmed in the microwave
  • shredded cheese, salsa, sour cream, avocado, etc


  1. 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.

  2. 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.

  3. 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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