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Close-up of multiple lettuce-wrapped chicken fajitas arranged in a tray, filled with chicken, peppers, onions, cilantro, and sour cream.

Chicken Fajitas

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
A refined take on a Tex-Mex favorite: this chicken fajitas recipe serves up juicy, spice-marinated chicken breasts, seared to perfection and served over roasted bell peppers and onions. Finished with a squeeze of lime juice and a sprinkle of parsley or cilantro, these fajitas are ideal for quick, colorful, and satisfying dinner wraps or bowls.
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Chicken Fajitas

Ingredients
  

  • 3 large boneless, skinless chicken breast (about 2 lbs)
  • 1 tablespoon chili powder
  • 1 tablespoon lime juice
  • ½ tablespoon paprika powder
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 cup sliced onion

Method
 

Marinate the chicken:
  1. In a large mixing bowl, add chili powder, paprika powder, dried oregano, garlic powder, ground cumin, lime juice, salt and black pepper with the chicken.
    3 large boneless, 1 tablespoon chili powder, ½ tablespoon paprika powder, 1 teaspoon dried oregano, 1 teaspoon garlic powder, 1 teaspoon ground cumin, ½ teaspoon salt, ½ teaspoon black pepper, 1 tablespoon lime juice
  2. Coat the chicken breasts evenly and let marinate for at least 20 minutes (or overnight for deeper flavor).
Cook the chicken fajitas:
  1. In a skillet, heat cooking oil over medium heat.
  2. Add marinated chicken and sear for 3–4 minutes per side, until golden brown and cooked through. Remove from the skillet, let rest.
  3. In the same skillet, toss in the sliced bell peppers and onion. Stir-fry for 4-5 minutes until slightly browned and softened but still crisp.
    1 red bell pepper, 1 yellow bell pepper, 1 green bell pepper, 1 cup sliced onion
Garnish and serve:
  1. Slice the cooked chicken into strips.
  2. Layer over sautéed vegetables.
  3. Garnish: Fresh lime wedges & chopped cilantro.
  4. Serve with tortilla or lettuce wraps.

Notes

Storage:
  • Refrigerate: Store cooked chicken and veggies in separate airtight containers for up to 3 days.
  • Freeze cooked chicken up to 1 month. Thaw overnight before reheating.
  • Reheat:  Warm in a skillet over medium heat for 5–7 minutes to keep texture.
 

To Meal Prep
  • Marinate the chicken up to 24 hours ahead and pre-slice the veggies. Store separately until ready to cook.