Chicken Fajitas

Quick, easy and delicious chicken fajitas made with just 4 ingredients in under 30 minutes.

Course Main Course

Cuisine American, Mexican

Keyword fajitas

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 196kcal

Author Emma Chapman

Ingredients

2 chicken breasts
3 bell peppers
1 white onion
2 tablespoons fajita seasoning
1 tablespoon olive oil

Instructions

First, slice up the bell peppers and onion into thin strips.
Place in a bowl and toss in 1/3 of the fajita seasoning.
Cut up the chicken into thin strips.
Place in a bowl and toss in the remaining fajita seasoning.
Add a tablespoon of oil to the pan and over medium/high heat pan fry the bell peppers and onion until softened. Avoid stirring or disturbing them much so they can develop a little charred bits here and there. Then remove them from the pan, which will take about 3 minutes.
Now, add the chicken and cook for about 2 minutes on each side until the pieces all look cooked through, about 8-10 minutes. Use a meat thermometer in the thickest piece to check that the internal temperature reaches 160°F. If you do not have a meat thermometer, you can check the chicken by cutting open the largest, thickest piece to make sure it’s cooked through.
Once the chicken is done, add the peppers and onions back into the pan so everything gets warm. Serve with whatever accompaniments you like.

Notes

I serve with tortillas or rice as well as salsa, guacamole, sour cream and shredded cheese.

I use olive oil most of the time in cooking, but any cooking oil will do fine here.

You can swap the chicken for steak. Keep in mind, steak does not necessarily need to be as thoroughly cooked through as chicken, so you can cut down the cook time by a few minutes.

Fajitas are best the day they are made IMO. But you can store any leftovers in an airtight container in the refrigerator for at least 2 days. Rewarm on the stove top or in the microwave.

Nutrition