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Easy Chicken Fajitas

Close-up of sizzling one pan chicken fajitas with colorful bell peppers and onions in a cast iron skillet.

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Sizzling chicken fajitas with a bold marinade, colorful peppers and onions, cooked quickly in a skillet. Customize with your favorite tortillas and toppings.

Ingredients

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  • 1.5 lbs boneless, skinless chicken breasts, sliced
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 large onion, sliced
  • 2 tbsp olive oil
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp paprika
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp cayenne pepper (optional)
  • Salt and black pepper to taste
  • 8 flour tortillas
  • Optional toppings: shredded cheese, sour cream, salsa, guacamole, chopped cilantro

Instructions

  1. In a bowl, combine sliced chicken with chili powder, cumin, paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper. Toss to coat evenly.
  2. Heat olive oil in a large skillet or cast iron pan over medium-high heat.
  3. Add the seasoned chicken to the hot skillet and cook for 5-7 minutes, or until browned and cooked through. Remove chicken from the skillet and set aside.
  4. Add the sliced bell peppers and onion to the same skillet. Cook for 5-7 minutes, stirring occasionally, until tender-crisp.
  5. Return the cooked chicken to the skillet with the vegetables. Stir to combine and heat through.
  6. Warm the tortillas according to package directions.
  7. Serve the chicken and vegetable mixture in warm tortillas with your desired toppings.

Notes

  • For best flavor, marinate the chicken for at least 30 minutes before cooking.
  • Adjust the cayenne pepper for your preferred level of spice.
  • This recipe is great for meal planning; leftovers can be stored in the refrigerator for up to 3 days.
  • Consider this a simple alternative to meal planning services.

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