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A large silver plate with chicken fajitas, which included strips of chicken, red onions, and red and yellow bell peppers

Chicken Fajitas

Juicy strips of chicken and sauteed sweet bell peppers and onions are seasoned with a delicious mix of Mexican-inspired flavors that are perfect for folding into a warm flour tortilla. These easy chicken fajitas are a healthy dinner option that can be used in so many different ways! Plus this delicious meal can be on your table in just 30 minutes!
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Cook Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 4 people

Ingredients
  

  • 1 lb boneless, skinless chicken breasts see notes
  • 1/2 large red onion, thinly sliced ~5.5 ounces or 154g, see notes
  • 2 large bell peppers, thinly sliced ~15 ounces or 419g, see notes
  • 3 tbsp vegetable oil I used canola
  • Squeeze of lime juice

Chicken rub

  • 1/2 tsp dried cumin
  • 1 tsp dried oregano
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • 1/4 tsp paprika
  • 1/4 tsp ground black pepper
  • 1 tsp salt

Instructions
 

  • Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium-high heat until shimmering, about 3 minutes
    3 tbsp vegetable oil
  • Place chicken rub ingredients in a small bowl and mix together. Then rub on both sides of the chicken breast to evenly coat. Place chicken in hot oil and cook for 6-7 minutes per side or until internal temperature reaches 165℉. Move the chicken to a cutting board to rest.
    1 lb boneless, skinless chicken breasts, 1/2 tsp dried cumin, 1 tsp dried oregano, 1/2 tsp garlic powder, 1/4 tsp cayenne pepper, 1/4 tsp paprika, 1/4 tsp ground black pepper, 1 tsp salt
  • Add the remaining oil to the hot pan and then add in sliced bell peppers and onions. Cook, stirring occasionally, for about 7 minutes or until softened and slightly golden.
    1/2 large red onion, thinly sliced, 3 tbsp vegetable oil, 2 large bell peppers, thinly sliced
  • While the peppers and onions are cooking, thinly slice the chicken breast.
  • Once the onions and peppers are cooked, add the sliced chicken breast back to the pan and stir everything together. Continue cooking for another 3-4 minutes.
  • Check the dish for salt and add more if necessary. Finish with a squeeze of lime juice.
    Squeeze of lime juice

Notes

  1. I have found that butterflying my chicken breasts helps them cook up a bit faster and ensures that they have a more even thickness for cooking. Alternatively, you could use chicken breast cutlets. 
  2. I like the taste and color of red onion in this dish, but substitute for white or yellow if desired. 
  3. I typically use a combination of red, yellow, or orange bell peppers because I like the sweetness of these peppers. You could also use green bell peppers if you wish. 
Keyword easy, Fast