Easy Chicken Fajitas
Juicy chicken fajitas with colorful peppers and fresh lime come together fast in one pan.
Ingredients
Chicken Base
- 1 lb boneless skinless chicken breasts sliced into thin strips
- 1 medium onion thinly sliced
- 3 pieces bell peppers mixed colors, sliced
- 1 piece fresh lime cut in half
Seasoning Mix
- 3 tbsp olive oil divided
- 1 tsp chili powder
- 0.5 tsp smoked paprika
- 0.5 tsp onion powder
- 0.5 tsp black pepper
- 0.5 tsp cumin optional
- 0.75 tsp salt divided
Instructions
- Slice the onion and bell peppers into thin, even strips. Optionally soak the onion in cold water for 10 minutes to reduce sharpness, then drain.
- In a bowl, mix 1 tablespoon olive oil, juice from half a lime, chili powder, smoked paprika, onion powder, black pepper, cumin, and half the salt until well combined.
- Add sliced chicken to the marinade and toss until fully coated.
- Heat 1 tablespoon olive oil in a large pan over medium-high heat. Cook half the chicken for 3–5 minutes until browned and cooked through. Remove and repeat with remaining chicken.
- Add remaining oil to the pan. Cook onions for 2 minutes, then add peppers and remaining salt. Cook for another 2 minutes until slightly tender but still crisp.
- Return the chicken to the pan and stir everything together. Heat for 1 minute until combined and glossy.
- Squeeze fresh lime juice over the fajitas before serving. Serve hot with warm tortillas.
Notes
Cook chicken in batches to avoid overcrowding and achieve better browning. For extra flavor, increase heat briefly before serving and add a splash of lime juice for a sizzling finish. Store leftovers in an airtight container for up to 4 days. Reheat in a pan for best texture.
Nutrition Facts (Per Serving)
- Calories: 334
- Carbohydrates: 10g
- Protein: 37g
- Fat: 15g
- Saturated Fat: 2g
- Cholesterol: 108mg
- Sodium: 210mg
- Potassium: 882mg
- Fiber: 3g
- Sugar: 5g
- Vitamin A: 3115 IU
- Vitamin C: 122.9 mg
- Calcium: 27 mg
- Iron: 1.5 mg