Sizzling chicken fajitas with a bold marinade, colorful peppers and onions, cooked quickly in a skillet. Customize with your favorite tortillas and toppings.
In a bowl, combine sliced chicken with chili powder, cumin, paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper. Toss to coat evenly.
Heat olive oil in a large skillet or cast iron pan over medium-high heat.
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.
Add the sliced bell peppers and onion to the same skillet. Cook for 5-7 minutes, stirring occasionally, until tender-crisp.
Return the cooked chicken to the skillet with the vegetables. Stir to combine and heat through.
Warm the tortillas according to package directions.
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.
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