Easy Chicken Fajitas (Printable)

Tender chicken with colorful bell peppers and onions wrapped in warm tortillas. Ready in 30 minutes.

# What You Need:

→ Proteins

01 - 1.1 lbs boneless, skinless chicken breasts, thinly sliced

→ Vegetables

02 - 1 red bell pepper, sliced
03 - 1 yellow bell pepper, sliced
04 - 1 green bell pepper, sliced
05 - 1 large onion, sliced

→ Marinade & Seasoning

06 - 2 tablespoons olive oil
07 - 2 teaspoons chili powder
08 - 1 teaspoon ground cumin
09 - 1 teaspoon smoked paprika
10 - 1/2 teaspoon garlic powder
11 - 1/2 teaspoon onion powder
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
14 - Juice of 1 lime

→ To Serve

15 - 8 small flour tortillas or corn tortillas
16 - Fresh cilantro, chopped (optional)
17 - Sour cream (optional)
18 - Salsa (optional)
19 - Shredded cheese (optional)

# How to Make It:

01 - In a large bowl, combine olive oil, chili powder, cumin, paprika, garlic powder, onion powder, salt, pepper, and lime juice. Add chicken slices and toss thoroughly to coat. Allow to marinate for at least 10 minutes.
02 - Heat a large skillet or grill pan over medium-high heat. Add marinated chicken and cook for 5 to 6 minutes, stirring occasionally, until fully cooked through. Transfer to a plate and set aside.
03 - Add a splash of oil to the same pan if needed. Sauté sliced bell peppers and onion for 4 to 5 minutes until tender with light char marks.
04 - Return cooked chicken to the pan and toss with vegetables for 1 to 2 minutes to combine and ensure even heating throughout.
05 - Heat tortillas in a dry skillet over medium heat or warm in the microwave until pliable.
06 - Fill warm tortillas with chicken and vegetable mixture. Top with cilantro, sour cream, salsa, or cheese according to preference. Serve immediately.

# Expert Tips:

01 -
  • Everything cooks in one pan, so cleanup is almost as quick as dinner itself.
  • The lime and spices make the chicken taste like something you ordered out, not something you threw together on a Tuesday.
  • You can wrap it, bowl it, or pile it on a plate, and it still feels like a celebration.
02 -
  • Don't overcrowd the pan when cooking the chicken or it will steam instead of sear, and you'll lose that golden crust.
  • Let the peppers sit undisturbed for a minute or two before stirring so they develop those charred spots that add serious flavor.
  • Warm your tortillas or they'll tear when you try to wrap them, trust me on this one.
03 -
  • Slice the chicken against the grain so every bite is tender, not chewy.
  • Use a cast iron skillet if you have one, it holds heat like a dream and gives you those restaurant-style char marks.
  • Double the spice mix and keep it in a jar, then you can make fajitas anytime without measuring.
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