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Chicken Fajitas


- 1 lb boneless, skinless chicken breasts, sliced into strips
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Tortillas (flour or corn)
- Optional toppings: sour cream, guacamole, salsa, shredded cheese


1. In a bowl, combine olive oil, lime juice, minced garlic, chili powder, cumin, paprika, salt, and black pepper. Mix until well combined.
2. Place the chicken strips in a ziplock bag or a bowl, and pour the marinade over the chicken. Coat the chicken strips evenly with the marinade. Let it marinate for at least 30 minutes, or preferably for 2-3 hours in the fridge.
3. Heat a large skillet or grill pan over medium-high heat. Add a little oil if needed.
4. Add the sliced bell peppers and onion to the skillet. Cook for about 5 minutes until they start to soften and get slightly charred.
5. Remove the vegetables from the skillet and set aside.
6. In the same skillet, add the marinated chicken strips, discarding any excess marinade. Cook the chicken for about 6-8 minutes until it's cooked through and slightly browned on the edges.
7. Return the cooked vegetables to the skillet with the chicken and toss everything together. Cook for an additional 2-3 minutes to warm the vegetables.
8. Warm the tortillas by placing them on a hot skillet or in the microwave for a few seconds.
9. Serve the chicken fajitas in warm tortillas, and top with your desired toppings such as sour cream, guacamole, salsa, and shredded cheese.
10. Roll up the tortillas and enjoy your delicious chicken fajitas!

Note: Feel free to customize the recipe by adding your favorite spices or toppings to suit your taste.

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