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Easy Chicken Fajita Recipes for Busy Nights

Easy Chicken Fajita Recipes for Busy Nights

These quick, colorful chicken fajitas come together in 30 minutes with tender spiced chicken, sizzling peppers and onions, and warm tortillas—perfect for busy weeknights.
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 1.5 pounds boneless skinless chicken breasts thinly sliced
  • 2 count bell peppers mixed colors, sliced into strips
  • 1 count yellow onion thinly sliced
  • 1.5 tablespoons olive oil
  • 2 tablespoons fresh lime juice
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon dried oregano
  • 1 teaspoon kosher salt or to taste
  • 0.25 teaspoon black pepper
  • 0.25 teaspoon cayenne pepper optional for heat
  • 8 count flour tortillas, 6-inch warmed
  • 0.25 cup fresh cilantro chopped, for serving
  • 0.25 cup sour cream for serving
  • 0.25 cup shredded cheddar or Monterey Jack for serving

Instructions

Preparation Steps

  • Slice the chicken into thin strips. Slice bell peppers and onion into similar-size strips for even cooking.
  • In a large bowl, whisk olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, oregano, salt, black pepper, and cayenne. Add chicken and toss to coat; marinate 10 minutes while you prep the vegetables.
  • Heat a large skillet over medium-high. Add about 0.5 tablespoon of the marinade oil from the bowl. Add chicken in an even layer and cook, stirring once or twice, until browned and cooked through, 5 to 6 minutes. Transfer to a plate.
  • Add peppers and onion to the same skillet with a splash of water if needed. Sauté until crisp-tender with a little char, 3 to 4 minutes.
  • Return chicken and any juices to the skillet. Toss everything together for 1 minute to heat through and coat in the seasonings. Adjust salt and lime to taste.
  • Warm tortillas in a dry skillet or microwave until pliable.
  • Serve chicken and veggies in warm tortillas. Top with cilantro, sour cream, and shredded cheese.

Notes

For extra flavor, marinate the chicken up to 8 hours in the fridge. Swap flour tortillas for corn to keep it lighter, and add sliced jalapeños or avocado if you like. Leftovers keep 3 days; reheat in a skillet for best texture.