Chicken Fajitas Recipe

Chicken fajitas are a weeknight hero: juicy strips of marinated chicken seared until smoky, tossed with sweet charred peppers and onions, and wrapped in warm tortillas. Serve them sizzling at the table with all your favourite toppings.

Prep time

20 mins

Cook time

15 mins

Total time

35 mins

Servings

4 servings

Calories

480

Ingredients

• 700 g boneless, skinless chicken breasts, sliced into strips
• 2 tablespoons olive oil
• Juice of 1 lime
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon chilli powder
• 1/2 teaspoon garlic powder
• 1 red pepper, sliced
• 1 yellow pepper, sliced
• 1 green pepper, sliced
• 1 large onion, sliced
• 8 flour or corn tortillas
• Sour cream, guacamole, and grated cheese, to serve
• Salt and black pepper to taste

Instructions

1. Mix the olive oil, lime juice, paprika, cumin, chilli powder, garlic powder, salt, and pepper in a bowl, then toss the chicken strips in the marinade and rest for 20 minutes.
2. Heat a large cast-iron pan over high heat until almost smoking, then sear the chicken in a single layer for 3 to 4 minutes per side until cooked through.
3. Remove the chicken and set it aside to rest while you cook the vegetables.
4. Add a little more oil to the same pan and cook the peppers and onion over high heat for 4 to 5 minutes until softened but still charred at the edges.
5. Return the chicken to the pan, toss everything together, and cook for 1 minute more.
6. Warm the tortillas in a dry pan or microwave, then serve the sizzling chicken and vegetables at the table.
7. Let everyone build their own fajitas with sour cream, guacamole, cheese, and extra lime wedges.

Pro tips

• A ripping-hot pan is essential; crowded, lukewarm pans steam the chicken instead of searing it.
• Rest the chicken for a few minutes before slicing so the juices stay in the meat.
• Slice the peppers and onion to a similar thickness so they cook evenly.
• Warm tortillas keep them soft and flexible for wrapping.

Frequently asked questions