Quick and Easy Chicken Fajitas

Name: Quick and Easy Chicken Fajitas
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 4 to 8 boneless skinless chicken thighs; taco or fajita seasoning; 2 tablespoons vegetable oil; 2 bell peppers (any color); 1/2 large onion; 8 fajita-size tortillas; 2 limes; sour cream; guacamole

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
4 servings
Calories
523 kcal
Course
Main Course
Cuisine
American, Mexican

Quick and Easy Chicken Fajitas

Jack Kelley

Report

You can throw these Easy Chicken Fajitas together in about half an hour, no marinating or planning ahead needed.

Share:

I Made This!

Be the first!

Print

1 person printed this

Save this

Be the first!

Ingredients

Servings

Chicken and Veggies

4 to 8 boneless skinless chicken thighs *
taco or fajita seasoning
2 tablespoons vegetable oil divided
2 bell peppers (any color) sliced
1/2 large onion sliced

Fajita Toppings

8 fajita-size tortillas
2 limes quartered
sour cream optional for topping
guacamole optional for topping

Add to Shopping List

Instructions

Sprinkle chicken thighs with taco/fajita seasoning until coated on all sides.
On the stove, heat 1 tablespoon of oil in a large skillet over medium-high heat. Once hot, add chicken thighs and cook for 3 to 5 minutes per side, until the internal temperature reaches 165°F. If at any time the outside of the chicken begins to cook too quickly and burn, turn the heat down.
While your meat cooks, in another large skillet, heat remaining 1 tablespoon of oil over medium-high heat. Once oil is hot, add bell pepper and onion slices. Sprinkle 1/2 teaspoon of taco seasoning or 1/4 teaspoon each of cumin and chili powder over the top. Cook, stirring occasionally, for 4 to 8 minutes, until edges are lightly browned and vegetables are tender-crisp. Salt and pepper to taste.
For softer vegetables, turn heat down to medium once the vegetables begin to brown so they don’t burn, and continue to cook until vegetables reach your desired level of doneness. For very soft vegetables, add 1/4 cup of water to the pan at this point, and cook until veggies are soft and water has evaporated, adding more water as necessary.
Slice cooked chicken thighs and serve over warmed tortillas with the vegetables, a squeeze of lime juice, and your favorite fajita toppings.

Notes

*Use 4 large or 8 small thighs.
*If you don't have taco or fajita seasoning on hand, sprinkle your chicken thighs with chili powder, cumin, salt, and black pepper.