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5.0 from 318 votes

Chicken Fajitas Recipe

These Chicken Fajitas are loaded with juicy chicken, sweet bell peppers and onion with tons of flavor from the homemade fajita seasoning. Wrap these up in warm Flour Tortillas, squeeze fresh lime juice over the top and add cilantro and your favorite toppings.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 people (makes 8 fajitas)
Calories: 417 kcal
Course: Main Course
Cuisine: Mexican

Ingredients

For the Chicken Fajitas:
  • 2 large boneless skinless chicken breasts about 1 1/2 lbs
  • 4 Tbsp olive oil divided
  • 2 Tbsp lime juice
  • 1 tsp ground chili powder
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp fine sea salt plus more to taste
  • 1/2 tsp ground black pepper
  • 3 bell peppers Red, Yellow, and Green, sliced into 1/4” thick slices
  • 1 medium onion thinly sliced
  • 8 small flour tortillas toasted or warmed
Options to Serve:
  • Lime wedges to squeeze over fajitas
  • cilantro to garnish
  • sour cream
  • Pico de Gallo or salsa
  • guacamole or sliced avocado
  • shredded cheddar cheese Monterey Jack, or Mexican Cheese

Instructions

    Cup of Yum
  1. In a mixing bowl add 2 Tbsp oil, 2 Tbsp lime juice, and all of the seasonings: chili powder, cumin, paprika, onion powder, garlic powder, salt, and pepper. Stir to combine.
  2. Cut chicken breasts in half lengthwise and add cutlets to the seasoning mix, turning to evenly coat. Set that aside while you prep the remaining veggies. You can marinate for up to 4 hours.
  3. Cut bell peppers and onions into 1/4” thin slices, cutting with the grain.
  4. Set a large heavy skillet (such as cast iron) over medium heat. Add 1 Tbsp oil then add chicken in a single layer and sear for 3-5 minutes per side or until browned and cooked through to 165˚F in the center on an instant-read thermometer. Cook in batches if needed. Transfer chicken to a cutting board and let it rest while you cook the vegetables.
  5. In the same skillet over medium heat, add 1 Tbsp oil then add the onion and bell peppers and sauté until softened and browned in spots, about 5-6 minutes, stirring frequently. Season with salt and pepper to taste.
  6. While the veggies are cooking, slice the chicken into strips against the grain. When the veggies are done, add the chicken back to the pan, stir to combine, and remove from heat.
  7. Serve over warmed tortillas with a squeeze of fresh lime juice, garnished with cilantro and your favorite toppings.

Notes

  • Note: The nutrition label does not include options for toppings as that will vary depending on what you are using. 

Nutrition Information

Calories 417kcal (21%) Carbs 40g Protein 19g (38%) Fat 21g (32%) Saturated Fat 4g (20%) Polyunsaturated Fat 3g Monounsaturated Fat 12g Trans Fat 0.01g Cholesterol 36mg (12%) Sodium 1104mg (46%) Potassium 569mg (16%) Fiber 5g (20%) Sugar 7g (14%) Vitamin A 3218IU (64%) Vitamin C 119mg (132%) Calcium 116mg (12%) Iron 4mg (22%)

Nutrition Facts

Serving: 4people (makes 8 fajitas)

Amount Per Serving

Calories 417

% Daily Value*

Calories 417kcal 21%
Carbs 40g
Protein 19g 38%
Fat 21g 32%
Saturated Fat 4g 20%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 12g 60%
Trans Fat 0.01g 1%
Cholesterol 36mg 12%
Sodium 1104mg 46%
Potassium 569mg 12%
Fiber 5g 20%
Sugar 7g 14%
Vitamin A 3218IU 64%
Vitamin C 119mg 132%
Calcium 116mg 12%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.