Easy Chicken Fajitas (Printable Version)

Tender chicken with colorful bell peppers and onions wrapped in warm tortillas. Ready in just 30 minutes.

# What You'll Need:

→ Proteins

01 - 1.1 lbs boneless, skinless chicken breasts, thinly sliced

→ Vegetables

02 - 1 red bell pepper, sliced
03 - 1 yellow bell pepper, sliced
04 - 1 green bell pepper, sliced
05 - 1 large onion, sliced

→ Marinade & Seasoning

06 - 2 tablespoons olive oil
07 - 2 teaspoons chili powder
08 - 1 teaspoon ground cumin
09 - 1 teaspoon smoked paprika
10 - 1/2 teaspoon garlic powder
11 - 1/2 teaspoon onion powder
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
14 - Juice of 1 lime

→ To Serve

15 - 8 small flour tortillas or corn tortillas
16 - Fresh cilantro, chopped (optional)
17 - Sour cream (optional)
18 - Salsa (optional)
19 - Shredded cheese (optional)

# How To Make:

01 - In a large bowl, whisk together olive oil, chili powder, cumin, paprika, garlic powder, onion powder, salt, pepper, and lime juice. Add chicken slices and toss to coat evenly. Let marinate for at least 10 minutes.
02 - Heat a large skillet or grill pan over medium-high heat. Add the marinated chicken and cook for 5 to 6 minutes, stirring occasionally, until fully cooked through. Transfer to a clean plate.
03 - In the same pan, add a splash of oil if needed. Sauté the bell peppers and onion for 4 to 5 minutes until tender with slight charring on the edges.
04 - Return the cooked chicken to the pan with the vegetables. Toss everything together for 1 to 2 minutes to combine and heat through.
05 - Warm the tortillas in a dry skillet over medium heat or microwave until pliable.
06 - Divide chicken and vegetable mixture among tortillas. Top with fresh cilantro, sour cream, salsa, or shredded cheese as desired and serve immediately.

# Helpful Hints:

01 -
  • Everything cooks in one pan, so cleanup is faster than the meal itself.
  • The marinade does all the heavy lifting, you just toss and let the flavors soak in.
  • Its one of those recipes that feels like a celebration but requires zero fuss.
  • You can prep the chicken and veggies in the morning and have dinner on the table in fifteen minutes after work.
02 -
  • Dont overcrowd the pan when cooking the chicken, or itll steam instead of sear and youll lose that caramelized edge.
  • Let the vegetables char a little, those dark spots are where all the flavor lives.
  • If the marinade sits longer than ten minutes, the lime juice can start to cook the chicken, so dont prep it hours ahead unless you want a firmer texture.
03 -
  • Use a cast iron skillet if you have one, it holds heat better and gives you those deep, even char marks.
  • Taste the marinade before adding the chicken, if it feels flat, add a pinch more salt or another squeeze of lime.
  • Let the chicken rest for a minute after cooking so the juices redistribute, it makes every bite more tender.
Return