Chicken Fajitas

Sizzling chicken fajitas in a cast iron skillet with colorful bell peppers and onions, served with warm flour tortillas, bowls of sour cream, guacamole, shredded cheese, and fresh salsa on a rustic wooden table

20 minutes

4 servings

Easy

High-ProteinGluten-Free OptionLow-Carb Option

Ingredients

1.5 lbs boneless skinless chicken breasts (sliced into strips)

2 large bell peppers (red and green, sliced)

1 large yellow onion (sliced)

3 tablespoons vegetable oil

2 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon oregano

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon cayenne pepper

2 tablespoons lime juice

8 flour tortillas

Optional toppings: sour cream, shredded cheese, guacamole, salsa, cilantro

Nutrition Facts

Per 4 servings

Calories420 kcal

Protein38 g

Carbohydrates35 g

Fat15 g

Fiber4 g

* Nutritional information is approximate and may vary based on ingredients and preparation methods.

Instructions

Season and Cook the Chicken

Slice chicken breasts into thin strips (about 1/2 inch wide). In a large bowl, combine chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, black pepper, and cayenne. Toss chicken strips with seasoning mix until evenly coated. Heat 2 tablespoons oil in a large cast iron skillet over medium-high heat. Cook chicken strips for 5-7 minutes, stirring occasionally, until golden brown and cooked through.

Pro Tip:

Don't overcrowd the pan - cook chicken in batches if necessary to ensure proper browning

Seasoned chicken strips cooking in a hot cast iron skillet, showing golden brown color and slight charring

Cook the Vegetables

Remove chicken from skillet and set aside. Add remaining 1 tablespoon oil to the same skillet. Add sliced bell peppers and onions to the hot pan. Cook for 4-5 minutes, stirring frequently, until vegetables are tender-crisp and slightly charred around the edges. The vegetables should still have some bite to them.

Pro Tip:

Keep vegetables moving in the pan to prevent burning while achieving that perfect char flavor

Colorful bell pepper and onion strips sizzling in the skillet with slight charring and caramelization

Combine and Finish

Return the cooked chicken to the skillet with the vegetables. Toss everything together and cook for another 2-3 minutes to heat through. Remove from heat and immediately squeeze fresh lime juice over the mixture. Toss to combine and let the lime juice sizzle.

Pro Tip:

The lime juice adds brightness and helps deglaze any flavorful bits stuck to the pan

Chicken and vegetables combined in the skillet with fresh lime juice being squeezed over the sizzling mixture

Warm Tortillas and Serve

While the fajita mixture finishes cooking, warm flour tortillas in a dry skillet for 30 seconds per side or wrap in damp paper towels and microwave for 30 seconds. Serve the hot fajita mixture immediately with warm tortillas and desired toppings like sour cream, shredded cheese, guacamole, salsa, and fresh cilantro.

Pro Tip:

Keep tortillas warm by wrapping them in a clean kitchen towel - this prevents them from getting cold and stiff