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Ultimate Chicken Fajitas

Juicy, marinated chicken strips cooked with colorful bell peppers and onions for a sizzling, flavorful fajita dinner that's faster and better than takeout. Perfect for a healthy, customizable weeknight meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts or thighs, sliced into 1/2-inch strips
  • 3 tbsp fresh lime juice about 2 limes
  • 2 tbsp olive oil divided, plus more for cooking
  • 4 cloves garlic minced
  • 1.5 tsp ground cumin
  • 1.5 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 0.75 tsp kosher salt plus more to taste
  • 0.5 tsp black pepper
  • 3 medium bell peppers 1 red, 1 green, 1 yellow or orange, sliced
  • 1 large yellow onion sliced
  • 8 flour or corn tortillas warmed
  • fresh cilantro, lime wedges, sour cream, guacamole for serving

Equipment

  • Large cast-iron skillet or heavy-bottomed sauté pan
  • Sharp chef's knife and cutting board
  • Large mixing bowl
  • Tongs

Method
 

  1. In a large bowl, whisk together the lime juice, 1 tablespoon olive oil, minced garlic, cumin, chili powder, smoked paprika, oregano, salt, and pepper. Add the chicken strips and toss to coat thoroughly. Let marinate for at least 15 minutes at room temperature, or up to 2 hours in the refrigerator for deeper flavor.
  2. While the chicken marinates, slice your bell peppers and onion into uniform 1/4-inch strips. This ensures even cooking. Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat with the remaining tablespoon of oil.
  3. Add the marinated chicken to the hot skillet in a single layer, reserving the marinade. Cook without moving for 3-4 minutes to get a good sear, then flip and cook for another 2-3 minutes until the chicken is just cooked through. Transfer to a plate. The chicken will finish cooking later.
  4. In the same skillet, add a drizzle more oil if needed. Add the sliced peppers and onions. Cook, stirring occasionally, for 6-8 minutes until they are tender-crisp and have some charred spots. Pour the reserved marinade into the skillet with the veggies and cook for 1 minute.
  5. Return the chicken and any accumulated juices to the skillet with the peppers and onions. Toss everything together and cook for another 1-2 minutes until heated through and sizzling. Taste and adjust seasoning with a pinch more salt if needed.
  6. Serve immediately with warm tortillas and all your favorite toppings like fresh cilantro, lime wedges, sour cream, and guacamole. For the full experience, bring the sizzling skillet right to the table.

Notes

Chef's Tips:
• For the juiciest chicken, don't overcook it in the first sear. It will finish cooking when added back to the pan.
• Letting the chicken rest at room temperature in the marinade for 15-20 minutes is more effective for flavor than a long, cold marinate for this quick-cooking dish.
• Warm your tortillas directly over a gas flame or in a dry skillet for 30 seconds per side for the best texture.
Food Safety:
• Do not reuse the marinade that touched raw chicken unless it is boiled for 1 minute, as done in Step 4.
• Cook chicken to an internal temperature of 165°F (74°C).