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Homemade Fajitas Chicken

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Threw this dish together quickly when company showed up. Tossed chicken in my spice mix and cooked with peppers and onions in one pan. Got nice char on the veggies, but they stayed crisp. Everyone loved it, saying it topped the local spot’s fajitas. Prep’s a breeze, tastes like you spent hours. Keeping that spice mix handy for sure.
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Updated on Thu, 03 Apr 2025 00:24:44 GMT
Chicken and colorful bell peppers cooked in a skillet, garnished with lime and cilantro. Pin it
Chicken and colorful bell peppers cooked in a skillet, garnished with lime and cilantro. | tasteofmoms.com

Sizzling Chicken Fajitas Everyone Will Adore

I've made these chicken fajitas my family's favorite dinner when I need something speedy but loaded with taste. The chicken turns incredibly soft after sitting in a tangy lime and garlic mix while the sweet peppers and onions bring gorgeous color. Nothing beats serving these piping hot alongside warmed tortillas so everyone can stack their own perfect meal.

What Makes These Chicken Fajitas So Special

These chicken fajitas always amaze me - they cook up so fast but taste like they've been simmering forever. The mix of spices and marinade creates incredible depth while keeping every bite juicy. They work perfectly for rushed evenings but feel fancy enough for guests, and they're even tastier when you eat the extras tomorrow.

Your Ingredients List

  • Chicken: Tender skinless breasts cut thin for speedy cooking.
  • Bell Peppers: Mix up the colors for a beautiful plate that tastes amazing.
  • Fajita Seasoning: My unique combo of spices really brings everything alive.
  • Marinade: The mix of lime, garlic and Worcestershire works wonders.
  • Tortillas: Don't forget to heat them up for the full experience.

Cooking Instructions

Prepare Your Meat
Flatten the chicken, cut it into strips and let it bathe in that flavorful marinade for around 20 minutes.
Brown It Up
Cook those chicken pieces in a super hot skillet until they get that nice golden color.
Add Your Veggies
Throw in those bright peppers and onions with a bit more seasoning until they soften just right.
Mix Everything
Put all ingredients back together in the pan, warm it through and serve with all your favorite toppings.
A black bowl filled with sautéed chicken strips mixed with colorful bell peppers and garnished with cilantro. Pin it
A black bowl filled with sautéed chicken strips mixed with colorful bell peppers and garnished with cilantro. | tasteofmoms.com

Top Tips For Perfect Fajitas

Adding raw sliced garlic to your marinade really boosts flavor but keep an eye on it so it doesn't get too dark. Don't let chicken sit in the marinade over 30 minutes or it'll get too soft. Go wild with toppings like sour cream, mashed avocado and chunky salsa. They stay good in your fridge for several days making them great for quick meals later.

Frequently Asked Questions

→ What happens if you marinate longer than 30 minutes?

The lime juice's acid can break down the chicken too much, which changes the texture in a bad way.

→ Why not mince the garlic instead of slicing it?

Sliced garlic doesn’t stick to the meat during cooking, so it won’t burn the way minced garlic does.

→ Can I prep these ahead of time?

Totally. The filling keeps up to 3 days in the fridge or 3 months frozen. Just warm it up and pair with fresh tortillas.

→ What’s the point of heating tortillas?

Warming makes tortillas softer and more flavorful, so they’re easier to eat and taste better.

→ Could I switch up the pepper colors?

Sure, any mix of bell peppers works great. It also makes the dish look prettier.

Homemade Fajitas Chicken

Tender chicken sliced thin, mixed with bell peppers and flavored with a fresh fajita spice mix. A fast, healthy, Mexican-inspired meal in 30 minutes.

Prep Time
15 Minutes
Cook Time
15 Minutes
Total Time
30 Minutes
By: Ashley

Category: Chicken

Difficulty: Easy

Cuisine: Tex-Mex Fusion

Yield: 8 Servings (8 fajitas)

Dietary: Dairy-Free

Ingredients

01 1½ pounds of chicken breast.
02 3/4 teaspoon oregano.
03 3/4 teaspoon onion powder.
04 1 yellow onion, sliced into thin strips.
05 3 bell peppers, cut into strips.
06 3 tablespoons avocado oil for marinade.
07 1-2 tablespoons avocado oil for cooking.
08 1 teaspoon cumin.
09 8-10 small tortillas, about 6 inches each.
10 Salt and pepper as you like.
11 3 teaspoons chili powder.
12 3/4 teaspoon smoked paprika.
13 3/4 teaspoon garlic powder.
14 1/4 cup fresh lime juice.
15 1 tablespoon Worcestershire sauce.
16 4 garlic cloves, thinly sliced.
17 2 teaspoons hot sauce, optional for heat.
18 2 teaspoons brown sugar to balance flavors.
19 1/8 teaspoon ground cinnamon for a subtle kick.
20 3/4 teaspoon coriander.

Instructions

Step 01

Turn the oven on to 300°F to warm the tortillas.

Step 02

Slice the chicken horizontally, flatten with a mallet, and cut into strips about half an inch wide.

Step 03

Combine the dry spices and season the chicken evenly.

Step 04

Mix the marinade in a bag, add the chicken, and let it soak for 20 to 25 minutes.

Step 05

Heat oil in a pan, cook the chicken strips for 3 to 4 minutes per batch.

Step 06

Set aside chicken, toss peppers and onions in the same pan, season lightly, and cook for 5 to 7 minutes.

Step 07

Put the chicken back in with the veggies and stir until all warmed up.

Step 08

Fill tortillas with the chicken and veggies, and enjoy immediately.

Notes

  1. Don’t leave the chicken soaking for more than 30 minutes.
  2. Always use sliced garlic instead of mincing it.
  3. Store leftovers in the fridge for up to 3 days.
  4. Freeze tightly sealed for as long as 3 months.

Tools You'll Need

  • A large skillet, preferably cast iron for even heat.
  • A meat mallet for flattening the chicken.
  • A sealable freezer bag for marinating.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains wheat from the tortillas.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 266
  • Total Fat: 14 g
  • Total Carbohydrate: 18 g
  • Protein: 24 g