This super easy chicken fajita recipe is one of my all-time favorite dinners because it’s very versatile. You can make it with different veggies and spices.
Quick chicken fajitas are made with juicy and spicy marinated chicken, bell peppers, and onion, wrapped in soft tortillas, and served with guacamole on top. This simple fajita recipe can be ready in less than 1 hour.
Ingredients you’ll need:
- Chicken breasts: You can also use boneless and skinless chicken thighs or beef.
- Bell pepper: To make your quick chicken fajitas look nice, you can use different colored bell peppers.
- Yellow onion: Both White and red onion work for this easy chicken fajita recipe.
- Chili pepper: Choose your favorite hot peppers if you wish to use them. I like jalapenos. This ingredient is optional.
- Olive oil: You will need it for frying and for the marinade.
- Lime juice: Freshly squeezed lime juice is needed for the marinade. You can also squeeze additional lime juice over the fajitas before serving.
- Cumin: Gives a savory authentic tex-mex flavor.
- Chili powder and chili flakes: Makes your quick chicken fajitas spicy.
- Paprika: Adds sweet paprika flavor and color.
How To Make Chicken Fajitas At Home?
- In a small bowl, combine olive oil, lime juice, cumin, chili powder, red chili pepper flakes, paprika, garlic powder, salt, and pepper. Set aside.
- Place chicken breasts, bell peppers, yellow onion, and red chili pepper in a bowl.
- Pour marinade over the chicken and vegetables. Cover with plastic wrap and marinate in the refrigerator for 10 minutes.
- While the chicken and vegetables are marinating, prepare the guacamole. Peel, remove the pit, and mash the avocados. Stir in the remaining guacamole ingredients. Season with salt and pepper to your taste. Set aside.
- In a large skillet, heat 1 tbsp olive oil over medium-high heat. Add chicken breasts and cook for about 8 minutes on each side until cooked through. Chicken breasts are ready when the internal temperature reaches 165°F.
- Transfer the cooked chicken breasts to a plate. Let rest for a few minutes. Then, cut into strips.
- Add the marinated vegetables to the same pan. Cook for 5 minutes or until softened.
return the sliced chicken to the pan with the vegetables. Stir and cook for a few minutes more.
Serve warm with tortillas and top with guacamole. Squeeze more lime juice if desired. Enjoy!
What Goes With Chicken Fajitas?
My favorite way to serve this quick chicken fajita is wrapped inside a soft flour tortilla and topped with guacamole. But I can also recommend serving it with shredded cheese, sour cream, salsa, beans, potatoes, or rice.
How To Store Leftovers
You can store leftover fajitas in the refrigerator for 3-4 days. Just place the leftovers in an airtight container and place them in the refrigerator. Reheat before serving.
How To Freeze Chicken Fajitas
You can freeze these chicken fajitas in an airtight container or a freezer-safe plastic bag for up to 6 months. Freeze only the chicken and veggies filling without tortilla or guacamole.
Easy Chicken Fajitas
This super easy chicken fajita recipe is one of my all-time favorite dinners because it’s very versatile. You can make it with different veggies and spices.
Ingredients
- 2 medium (about 1 pound) chicken breasts, boneless and skinless;
- 3 medium bell peppers, cut into strips;
- 1 large yellow onion, cut into strips;
- 1 chili pepper, sliced;
- 1 tbsp olive oil, for frying.
For the marinade:
- 2 tbsp olive oil;
- juice from 1 lime;
- 1 tsp cumin;
- 1/2 tsp chili powder;
- 1/2 crushed red chili pepper flakes;
- 1/2 tsp paprika;
- 1/2 tsp garlic powder;
- salt, to taste;
- pepper, to taste.
For guacamole:
- 2 avocados;
- 2 tbsp fresh tomatoes, diced;
- ¼ medium red onion, diced;
- ½ tbsp lime juice;
- 1 tsp chili pepper, finely chopped;
- ½ tsp garlic, minced;
- salt, to taste;
- pepper, to taste.
Instructions
- In a small bowl, combine olive oil, lime juice, cumin, chili powder, red chili pepper flakes, paprika, garlic powder, salt, and pepper. Set aside.
- Place chicken breasts, bell peppers, yellow onion, and red chili pepper in a bowl.
- Pour marinade over the chicken and vegetables. Cover with plastic wrap and marinate in the refrigerator for 10 minutes.
- While the chicken and vegetables are marinating, prepare the guacamole. Peel, remove the pit, and mash the avocados. Stir in the remaining guacamole ingredients. Season with salt and pepper to your taste. Set aside.
- In a large skillet, heat 1 tbsp olive oil over medium-high heat. Add the chicken breasts and cook for about 8 5 minutes on each side until cooked through. Chicken breasts are ready when the internal temperature reaches 165°F.
- Transfer the cooked chicken breasts to a plate. Let rest for a few minutes. Then, cut into strips.
- Add the vegetables to the same pan. Cook for 5 minutes or until softened. Return the chicken strips to the skillet with the vegetables. Stir and cook for a few minutes more. Serve warm with tortillas and top with guacamole. Squeeze more lime juice if desired. Enjoy!
Nutrition Information:
Amount Per Serving: Calories: 465Total Fat: 31.5gSaturated Fat: 6.4gCholesterol: 65mgSodium: 669mgCarbohydrates: 23.1gFiber: 9.5gSugar: 8.1gProtein: 29.9g
