Easy Chicken Fajitas (Printable)

Tender chicken with colorful peppers and onions, wrapped in warm tortillas. Ready in just 30 minutes.

# What You’ll Need:

→ Proteins

01 - 1.1 lbs boneless, skinless chicken breasts, thinly sliced

→ Vegetables

02 - 1 red bell pepper, sliced
03 - 1 yellow bell pepper, sliced
04 - 1 green bell pepper, sliced
05 - 1 large onion, sliced

→ Marinade & Seasoning

06 - 2 tbsp olive oil
07 - 2 tsp chili powder
08 - 1 tsp ground cumin
09 - 1 tsp smoked paprika
10 - 1/2 tsp garlic powder
11 - 1/2 tsp onion powder
12 - 1/2 tsp salt
13 - 1/4 tsp black pepper
14 - Juice of 1 lime

→ To Serve

15 - 8 small flour tortillas or corn tortillas
16 - Fresh cilantro, chopped (optional)
17 - Sour cream (optional)
18 - Salsa (optional)
19 - Shredded cheese (optional)

# Directions:

01 - In a large bowl, combine olive oil, chili powder, cumin, paprika, garlic powder, onion powder, salt, black pepper, and lime juice. Add sliced chicken and toss thoroughly to coat. Let marinate for at least 10 minutes.
02 - Heat a large skillet or grill pan over medium-high heat. Add marinated chicken and cook for 5-6 minutes, stirring occasionally, until fully cooked through. Transfer to a plate and set aside.
03 - In the same pan, add a splash of oil if needed. Sauté bell peppers and onion for 4-5 minutes until just tender with slight charring.
04 - Return cooked chicken to the pan with vegetables. Toss together for 1-2 minutes until combined and heated through.
05 - Heat tortillas in a dry skillet or microwave until warm and pliable.
06 - Distribute chicken and vegetables into warm tortillas. Top with cilantro, sour cream, salsa, or cheese as desired. Serve immediately.

# Expert Tips:

01 -
  • Everything cooks in one pan, which means less cleanup and more time to actually enjoy dinner.
  • The marinade does all the heavy lifting, so even on a Tuesday night when you're running on fumes, this tastes like you tried.
  • It's wildly adaptable, so picky eaters and adventurous ones can load up their tortillas however they want.
  • Leftovers reheat beautifully and make excellent next-day quesadillas or salad toppers.
02 -
  • Slice the chicken while it's still slightly cold from the fridge, it's way easier to get thin, even pieces that cook quickly.
  • Don't crowd the pan or the chicken will steam instead of sear, and you'll miss out on all that flavorful browning.
  • If your peppers are releasing too much water, crank the heat up a bit so they char instead of stew.
  • Warm tortillas are non-negotiable, cold ones crack and ruin the whole experience.
03 -
  • Let the chicken marinate longer if you have time, even an hour makes a noticeable difference in tenderness and flavor.
  • Use a cast iron skillet if you have one, it holds heat like a dream and gives you the best char on the vegetables.
  • Save a pinch of the spice mix to sprinkle over the finished dish, it adds a little pop of color and an extra hit of flavor right at the end.
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