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The BEST Easy Chicken Fajitas
5 from 141 votes

The BEST Easy Chicken Fajitas

The Best Easy Chicken Fajitas combines seasoned sliced chicken breast and a colorful mix of bell peppers and onions, cooked separately in a cast iron skillet. The chicken and vegetables are marinated in a homemade fajita seasoning blend including chili powder, paprika, cumin, and lime juice, delivering balanced smoky, tangy, and mildly spiced flavors. Warm flour tortillas complete the dish, ideal for assembling flavorful fajita wraps.

Servings: 6
Calories: 426 kcal
Course: Main Course
Cuisine: Mexican

Ingredients

Fajita Seasoning Mix
  • 2 teaspoons chili powder
  • 1 teaspoon paprika
  • 1 teaspoon kosher salt
  • ½ teaspoon onion powder
  • ½ teaspoon cumin ground
  • ½ teaspoon garlic powder
  • ½ teaspoon sugar
  • ¼ teaspoon cayenne pepper
For the Chicken Fajitas
  • 1 ½ pounds chicken breast boneless, skinless
  • 1 batch fajita seasoning mix recipe below
  • 1 tablespoon cornstarch
  • ¼ cup plus 2 tablespoons canola oil , divided
  • 2-3 lime
  • ½ green bell pepper , cored and seeded
  • ½ red bell pepper , cored and seeded
  • ½ yellow bell pepper , cored and seeded
  • 1 yellow onion , peeled and halved
  • 12 flour tortillas

Instructions

    Cup of Yum
  1. Mix the fajita seasoning in a small bowl with the cornstarch. Add ¼ cup of the oil and the juice of 1 lime and whisk to combine. Thin the mixture with water if it's too pasty. Set aside.
  2. Slice the chicken breast into ¼" thick slices and place in a shallow bowl or zippered freezer bag if making ahead for meal prep. Add ⅔ of the fajita seasoning marinade and toss to coat the chicken well. Set aside.
  3. While the chicken marinades, slice the bell peppers and onion and place in a shallow bowl or zippered freezer bag if making ahead for meal prep. Add the remaining ⅓ of the marinade and toss the vegetables until well coated. Set aside.
  4. Heat 1 tablespoon of the oil in a large cast iron skillet or heavy bottomed pan over medium-high heat and add the vegetables. Cook until the onion softens and the peppers take on color, stirring occasionally, for 4-5 minutes. Transfer to the shallow bowl.
  5. Heat the remaining oil in the skilled and cook the chicken undisturbed until bottom of the chicken pieces begin to turn white, the bottoms are browned, and the chicken releases its juices, about 4 minutes each side. Add the peppers and onion back to the skillet and cook for another 2-3 minutes until everything is warmed through. Remove from the heat and give the dish a squeeze of the remaining lime.
  6. Serve with warm flour tortillas, pico de gallo, avocado sauce, crema, and more lime wedges.

Notes

  • Prepare and marinate chicken and vegetables up to two days in advance to save time on cooking day.

Nutrition Information

Calories 426kcal (21%) Carbohydrates 39g (13%) Protein 30g (60%) Fat 17g (26%) Saturated Fat 2g (10%) Trans Fat 1g (50%) Cholesterol 73mg (24%) Sodium 945mg (39%) Potassium 650mg (14%) Fiber 3g (12%) Sugar 5g (10%) Vitamin A 811IU (16%) Vitamin C 48mg (53%) Calcium 89mg (9%) Iron 3mg (17%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 426

% Daily Value*

Calories 426kcal 21%
Carbohydrates 39g 13%
Protein 30g 60%
Fat 17g 26%
Saturated Fat 2g 10%
Trans Fat 1g 50%
Cholesterol 73mg 24%
Sodium 945mg 39%
Potassium 650mg 14%
Fiber 3g 12%
Sugar 5g 10%
Vitamin A 811IU 16%
Vitamin C 48mg 53%
Calcium 89mg 9%
Iron 3mg 17%

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