Easy Chicken Fajitas Recipe

I love cooking Easy Chicken Fajitas. I start with succulent chicken, julienned red, yellow, and green bell peppers, and a burst of lime juice. The mix of garlic, onion, olive oil, and spices brings out a mingling aroma that excites the senses. Join me on this simply irresistible flavorful journey.

I’ve been wanting to share this recipe for Easy Chicken Fajitas that I think really delivers on flavor. I grabbed some thinly sliced boneless, skinless chicken breasts, red, yellow and green bell peppers that I julienned along with a large thinly sliced onion and minced garlic.

I mixed these with olive oil, lime juice, salt, black pepper, chili powder and ground cumin with an optional pinch of cayenne for a bit of extra kick. Every time I make these fajitas I feel fired up thinking about some of my favorite Chicken Fajita recipes I’ve seen, like the best ones John Soules ever shared and some quick and easy versions on the stove.

I love how the sizzling chicken and veggies come together so perfectly, and I can’t wait for you to try them with a warm tortilla and your go-to garnishes like sour cream and salsa. Enjoy making these at home and let me know how they turned out!

Why I Like this Recipe

I love this recipe for a few reasons. First off, I really dig how the marinade with lime, garlic, and spices gives the chicken an incredible burst of flavor that makes every bite pop. I also like that the colorful mix of red, yellow, and green bell peppers along with the onion not only looks great but adds a sweet crunch that balances the savory chicken. Another thing is how simple it is to whip up – even though the steps might sound like a lot, it all comes together really quick and easy on busy nights. Finally, I appreciate the freedom to add my own twist with garnishes like sour cream or salsa so I can make it just how I want it each time.

So basically, here’s how I make these easy chicken fajitas: I start by mixing 2 tablespoons of olive oil, the juice of one lime, two minced garlic cloves, a teaspoon of salt, a half teaspoon of black pepper, a teaspoon of chili powder, a half teaspoon of ground cumin, and if I’m feeling spicy, a little pinch of cayenne pepper in a bowl. Next, I toss in a pound of thinly sliced boneless, skinless chicken breasts so they’re all coated in that zesty marinade. I let the chicken sit for about 10 minutes while I prep the veggies – I cut one large onion into thin slices and julienne one red, one yellow, and one green bell pepper.

I then heat up a large skillet on medium-high heat and cook the chicken for around 6 to 8 minutes until it’s browned and fully cooked. After that, I set the chicken aside and throw the onions and bell peppers into the same skillet. I cook them for about 4 to 5 minutes until they get soft and a bit charred. Once they’re ready, I add the chicken back in and let everything meld together for another couple of minutes. In the end, I serve the sizzling mix on warmed tortillas and top it off with any garnishes I like, whether that’s sour cream, salsa, or some chopped cilantro. It’s a quick, yummy meal and one that always makes me smile when I dig in.

Ingredients

• Chicken: Provides high protein and is lean meat that build amazing flavors.
• Bell Peppers: Red, yellow, green peppers add vitamins, crunch and a natural sweetness.
• Onion: Provides bold flavor and extra fiber, making the dish more balanced.
• Garlic: Simple but bold, giving tang and aroma, its essential for tasty fajitas.
• Lime Juice: Adds fresh sour zing and tenderizes chicken perfectly for a great taste.
• Olive Oil: Keeps dish moist and rich, while its healthy and full of good fats.
• Seasonings: Salt, pepper, chili powder, cumin create a vibrant, spicy mix for extra kick.
• Garnishes: Sour cream, salsa, cilantro add extra creamy, zesty flair to every bite.

Ingredient Quantities

• 1 lb boneless, skinless chicken breasts, thinly sliced
• 1 red bell pepper, julienned
• 1 yellow bell pepper, julienned
• 1 green bell pepper, julienned
• 1 large onion, thinly sliced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• Juice of 1 lime
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp chili powder
• 1/2 tsp ground cumin
• Optional pinch cayenne pepper if you like it spicy
• Tortillas, warmed up for serving
• Optional garnishes like sour cream, salsa, and chopped cilantro

How to Make this

1. In a bowl, mix 2 tbsp olive oil, juice of 1 lime, 2 minced garlic cloves, 1 tsp salt, 1/2 tsp black pepper, 1 tsp chili powder, 1/2 tsp ground cumin, and an optional pinch of cayenne pepper.

2. Add the 1 lb sliced chicken breasts to the bowl and toss them well so they’re evenly coated in the marinade.

3. Let the chicken marinate for at least 10 minutes while you prepare the veggies.

4. Heat a large skillet over medium-high heat and add the marinated chicken. Cook it for about 6 to 8 minutes until it’s browned and cooked through.

5. Remove the cooked chicken from the skillet and set it aside on a plate.

6. In the same skillet, add the thinly sliced large onion along with the julienned red, yellow, and green bell peppers.

7. Cook the veggies for about 4 to 5 minutes until they’re soft and slightly charred, stirring occasionally.

8. Return the chicken to the skillet and mix it with the veggies, letting the flavors meld together for another minute or two.

9. Serve the chicken and veggies on warmed tortillas and top with your favorite garnishes like sour cream, salsa, or chopped cilantro if you like. Enjoy your easy chicken fajitas!

Equipment Needed

1. A medium to large mixing bowl for combining the marinade and chicken
2. Measuring spoons to portion out spices and oil
3. A citrus juicer or reamer for extracting the lime juice
4. A sharp knife for mincing garlic, slicing chicken, and cutting veggies
5. A cutting board for safely chopping the ingredients
6. A large skillet to cook both the chicken and the veggies
7. A spatula or tongs to stir and flip the chicken and veggies
8. A plate to set aside the cooked chicken before mixing it back in the skillet

FAQ

Easy Chicken Fajitas Recipe Substitutions and Variations

• Chicken: If you can’t find boneless, skinless chicken breasts, you can use turkey breasts or even thin strips of pork as a substitute.
• Bell Peppers: If you’re out of red, yellow, or green bell peppers, you could use any mix of other colored peppers or even mild poblano peppers if you like a bit of a twist.
• Olive Oil: If you don’t have olive oil on hand, you can easily substitute with canola oil or even avocado oil for a different, but still tasty, flavor.
• Lime Juice: No lime? No problem. A squeeze of lemon juice works almost as well in giving that tangy kick.
• Sour Cream Garnish: If you’re looking for a healthier option, try substituting sour cream with Greek yogurt to keep it creamy but a bit lighter.

Pro Tips

1. If you have the time, let the chicken marinate a little longer than 10 minutes – giving it 20 or even 30 minutes really lets those spices soak in and makes the meat more tender.

2. Try to cut your peppers and onions in similar sizes so they cook evenly. This helps everything blend together better and avoids having some pieces being too crunchy while others get too soft.

3. After cooking, toss the chicken and veggies with a little extra squeeze of lime juice. It really brings a nice, fresh kick to the whole dish.

4. Before serving, let the chicken rest for a few minutes after hitting the skillet. Trust me, it helps lock in the juices and keeps the chicken from drying out when you bite into it.