Chicken fajitas a classic Mexican recipe, that is easy, flavorful and comes together in under 30 minutes making it an ideal weeknight dinner option and meal prep. Seasoned chicken breast is seared and cooked, tossed with sautéed bell peppers and onions. Finally a squeeze of fresh lime to lift all the flavors and add a nice punch. Served with a variety of classic fixings over warm tortillas, this will be one recipe you’ll be making over and over again.
HOW TO MAKE CHICKEN FAJITAS
You’ll start by making fajita seasoning, I highly recommend my homemade recipe, but store bought works well too. Here are the steps to follow:
- Season the chicken. Generously brush the fajita seasoned oil on both sides of the chicken and coat well, make sure you get into all the crevices.
- Sear the chicken. Heat a large skillet or frying pan over medium heat. Sear the chicken breasts for about 7-8 minutes on each side, depending on the thickness of the pieces. Once cooked, transfer and allow to rest for a few minutes before slicing into strips.
- Saute the bell peppers, poblano and onion. Reheat the skillet or frying pan and saute the bell peppers, poblano and onions until slightly charred and caramelized.
- Combine. Add the chicken strips back to the skillet, squeeze fresh lime and stir everything together.
- Serve with warmed tortillas and favorite toppings.
OVEN OR CAST IRON SKILLET?
- Many recipes on the internet suggest laying everything on a sheet pan and roasting in the oven, I did give this method a try but cooking on a skillet gives the best texture and flavor in my opinion.
- For fajita chicken a cast iron skillet is best for searing. It gives a nice char and that smoky flavor we love. Just make sure to season your cast iron properly to prevent sticking. Alternatively, if you don’t own a cast iron skillet, use a stainless steel frying pan or a wok. I’m not a fan of certain non stick cookware so I don’t recommend them.
All THE FIXINGS
While chicken fajitas is super delicious on its own, toppings can elevate and bring out more deliciousness. Classic favorites are dollop of sour cream, avocado slices or better still guacamole, salsa, hot sauce, lime juice. Fajitas make fun build-your-own-meal party where each diner customize their own tortilla filling.
WHY LOVE FAJITAS
Fajitas is an easy, fun meal to put together for busy weeknights. It’s versatile so you can use the same seasoning on shrimp, tofu, steak, sweet potato, portobello mushrooms, firm fish, salmon, the list is endless. Leftovers can go into rice bowls with cooked rice or sweet potatoes, baby greens, black beans, roast veggies, avocado or guacamole, corn, you get the picture. Want it low carb, ditch the tortillas and use butter lettuce. Importantly everyone loves it and its very nutritious.
Classic Chicken Fajita
Equipment
- Cast iron skillet or large frying pan
Ingredients
- 1½ lbs boneless skinless chicken breast, about 3-4 breasts depending on the size
- 3 bell peppers, mixed or one color thinly sliced
- 2 medium poblanos or 1 green bell pepper thinly sliced
- 1 large onion, I like red for color thinly sliced
- 1-2 tbsp olive, avocado or any mild unflavored oil
Seasoning
- 1 tsp garlic powder
- ½ tsp chili powder
- ½ tsp ground cumin
- ½ tsp Mexican or regular oregano
- ½ tsp sweet paprika
- ½ tsp each sea salt and black pepper
Serving Suggestions
- small tortillas
- sour cream
- pico de Gallo, drained
- avocado slices or guacamole
- Mexican hot sauce
- grated Monterey Jack cheese
Instructions
- To a small bowl add the oil and fajita seasoning. Mix well. Brush the fajita seasoning oil mixture on both sides of the chicken use your fingers to every coat the chicken.
- Heat a large skillet over medium heat. Sear the chicken breasts for about 7-8 minutes on each side. Once the chicken has finished cooking, transfer it to a plate and let it rest for 5 minutes.
- Add the sliced bell peppers, poblano, and onion to the same skillet over medium heat and sauté for 4-5 minutes, sauteeing frequently. When the bell peppers are slitty charred and starting to soften they're done.
- Meanwhile slice the chicken breasts into strips. Add the chicken back to the skillet, add a squeeze of fresh lime juice and stir everything together.
- Serve right away with warm tortillas and fixings you like. We like guacamole, sour cream, hot sauce and extra lime juice. Leftovers make excellent rice bowls.
Leave a Reply