All you need is some basic seasonings and a 15-minute marinade to make this flavorful Chicken Fajita Recipe—perfect for weeknights!
Chicken fajitas are a staple meal in the Porter household, and for good reason. First off, fajitas are easy to make in part because I’ve got most of the ingredients on hand. I keep my spice rack well stocked with all the essentials—chili powder, cumin, smoked paprika, and garlic powder. And my freezer usually has at least a couple pounds of chicken reserved for quick meals like this. Most weeks, I’m only grabbing peppers and cilantro, because yes, I got a bag of tortillas stuffed somewhere in the freezer, too. Otherwise, I’m good to go.
This chicken fajita recipe may keep things simple, but simple doesn’t mean bland. When I have extra time, I’ll make my signature blackened chicken fajitas that soak overnight in a spicy yogurt-based marinade. And while I may work from home, it’s not like I’m just chilling in my office playing video games between meetings. I’m a busy dude, and fajitas are a delicious win for weekdays—fast, reliable, and not depressing. Besides, after coming home from basketball, play practice, and piano lessons, my kids are ravenous.
I usually double the recipe, not for leftovers, but because when you live with a 13-year-old and twin tweens, suddenly your family of five eats like an army. I don’t have to explain that this meal has lean protein and veggies. They could not care less. My marvelous minions just want something that tastes good, and these fajitas definitely deliver.
I’m not trying to reinvent the wheel here, and that’s a good thing. These fajitas come with all the flavors you’d expect. You’ve got juicy chicken courtesy of a 15-minute marinade of fresh lime juice and warm spices. Add in some sautéed peppers to finish it off, and you’ll have your meal ready in under an hour. Serve in a tortilla, a taco shell, or on a bed of lettuce.
Marinades matter
I’m a sucker for any recipe that calls for a marinade, especially with chicken. I’ve said this before, and I’ll say it again—chicken breast is the tofu of animal protein. It may be bland, but it does act as a decent flavor sponge. This chicken fajita recipe takes full advantage of its 15-minute marinade, which is all you need for the lime juice and spices to do their thing.
Can you marinate longer than 15 minutes? Well, it depends on the recipe. Citrus juices like lime and lemon can wreak havoc on your chicken’s texture. Since this particular marinade leans heavily on the lime juice, I wouldn’t let it sit overnight. However, up to two hours is great and adds even more flavor. But what if you only have 15 minutes? You’ll still enjoy a delicious fajita!
How do I store leftovers?
Refrigerate your leftovers in an airtight container for up to 4 days. Do not store the fajitas in tortillas. You’ll be guaranteed a soggy mess.
You can reheat the fajitas in your microwave in short bursts, stirring in between. I like using a microwave cover to prevent the chicken from drying out, but a paper towel also works. But if you’ve got the time, use your skillet instead. Set to medium heat and add a splash of water.
Serving suggestions
When I have the time, I like to make my own tortillas. Anything from Gluten-Free Tortillas to a more traditional Flour Tortilla Recipe will do. Cheese Taco Shells are a crunchy treat, as are Taco Shells In The Oven. You can also ditch the shells and use the fajitas as a base for this Taco Salad Recipe With Chicken And Ranch Dressing. And don’t forget your sides, like a simple Chipotle Cilantro-Lime Rice or Refried Black Beans.
Ingredients
- 1 1/2 tablespoons lime juice
- 2 tablespoons olive oil divided
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 3/4 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- 1 pound boneless, skinless chicken breasts thinly sliced
- 1 medium onion thinly sliced
- 3 bell peppers mixed colors, thinly sliced
- Fresh cilantro chopped, for garnish
- Warm flour tortillas for serving
Instructions
- In a bowl, whisk together lime juice, 1 tablespoon olive oil, the chili powder, ground cumin, garlic powder, smoked paprika, salt, and pepper. Add sliced chicken and toss until evenly coated. Let marinate for 15 minutes.
- Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the chicken in 2 batches until browned and cooked through, 5 to 7 minutes. Then transfer to a plate. In the same skillet, add the sliced onions and bell peppers and sauté until softened, about 5 minutes. Season with salt and pepper.
- Return the chicken to the skillet, toss in a little extra lime juice if desired, and mix until combined. Garnish with cilantro. Serve hot with warm flour tortillas.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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