Easy Chicken Fajitas
on Sep 22, 2023
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Chicken Fajitas is my favorite recipe made with juicy chicken, sizzling vegetables, and spices, all wrapped in a warm tortilla. Whether you’re a seasoned chef 👨🍳 or a novice in the kitchen, chicken fajitas are a quick and adaptable meal that will satisfy your cravings in no time. I’ll walk you through the steps to create chicken fajitas that you’ll want to enjoy again and again.
Why You’ll Love Chicken Fajitas
Chicken 🐔 fajitas are always on rotation and for good reason. This recipe is packed with flavor, combining marinated chicken, caramelized veggies, and a blend of spices that will make you salivate with each bite.
Fajitas are so customizable, letting you tailor the spiciness, toppings, and tortilla choices to your liking. This is a quick and easy meal to prepare, promising a restaurant-quality dinner in no time, with minimal prep and cooking. Lastly, they are incredibly versatile; you can serve chicken fajitas in a tortilla, over rice, on top of a salad, or even with pasta, making the possibilities endless.
How to Prepare Chicken Fajitas
To start your chicken fajitas, preheat the oven to 425°F (or an air fryer to 390°F). I use boneless, skinless chicken thighs, but you could opt for chicken breast for a leaner option. Cook time for chicken breast will be less than the thighs, so keep that in mind.
In a large bowl, combine thinly sliced onion, bell pepper, and optional jalapeno with your chicken of choice. Season generously with salt, pepper, garlic powder, paprika, and chipotle chili powder. Drizzle with olive or avocado oil and toss.
Spread this mix evenly on a baking sheet or in the air fryer basket. Bake for around 40 minutes (or less, as needed for chicken breast) in the oven or air fry for 20-25 minutes until the chicken is cooked and the veggies are nicely browned.
While the fajita filling cooks, warm your tortillas in a pan. Serve your sizzling chicken fajitas in the tortillas, adding your favorite toppings like sour cream, salsa, guacamole, cheese, or lettuce. This Tex-Mex favorite promises an easy and healthy option for your busy week.
If you have a gas stove, you can char the tortillas directly on it and use tongs to flip over.
Variations and Substitutions
- Beef or shrimp instead of chicken
- Tofu or meat alternative for a vegetarian or vegan option
- Add tomatoes, zucchini or other vegetables to increase your veggie intake
Three Ways to Enjoy Chicken Fajitas
- In a wrap with toppings like sour cream.
- As a meal with rice or orzo on the side.
- On top of my Creamy Yogurt Salad.
Best Served With
Chicken Fajitas are incredibly versatile, making them a go-to dish for any meal. They can be served with a wide variety of sides, from classic rice and beans to fresh salads, flavorful salsas, or even pasta.
- Serve with rice and a simple bowl of seasoned black beans for added protein and fiber.
- Put the fajita mixture on top of a simple mixed green salad instead of in a tortilla.
- My versions of fresh Guacamole and Salsa add a burst of freshness and tanginess to your fajitas. They’re great for dipping or drizzling over the fajita filling.
- I keep these Healthier Breakfast Tacos on rotation for breakfast, lunch, and dinner.
Pop them in the air-fryer at 390F for 20-25 minutes. I like to use the chicken setting on mine.
You can use chicken breast, but keep in mind that it cooks faster than chicken thighs, so adjust the cooking time accordingly to avoid overcooking and drying out the meat.
You can use flour tortillas, corn tortillas, or even whole wheat tortillas, depending on your preference. Warm or char them for added flavor.
To increase the heat, you can add more jalapeno slices, use a spicier chili powder, or include hot sauce or crushed red pepper flakes in the seasoning mix.
Yes! Marinating for at least 30 minutes, or even overnight, can enhance the flavors even more.
Yes, you can make vegetarian or vegan fajitas by omitting the chicken and using plant-based proteins like tofu or tempeh.
Try sliced avocado, pickled red onions, cotija cheese, or a squeeze of lime juice for an extra kick.
Yes, you can use gluten-free tortillas and ensure that the spices and seasonings you use are gluten-free certified.
- 1 whole onion , I used a yellow onion but any works
- 8 mini bell peppers , or 1-2 regular ones
- 4 chicken thighs , boneless, skinless, but you can also use chicken breast
- salt, to taste
- ¼ teaspoon pepper
- ½ tablespoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon chipotle chili powder , or any chili/fajita seasoning making sure it's unsalted. If it contains salt, leave out the salt here.
- 1.5 tablespoons olive oil
- 4 6-inch flour tortillas , or corn
- 2 tablespoons sour cream, to preference
- parsley or cilantro , optional
- Preheat the oven to 425F.
- Cutting Onions: To start, cut off the top and bottom ends of the onion using a sharp knife. Then, cut the onion in half lengthwise. Place one half of the onion flat side down and make horizontal cuts across the onion making thin slices. Repeat this step for the other half.
- Wash and dry the mini bell peppers (or 1-2 big bell peppers) and remove the stem off of each one making sure to clean out the seeds as well.
- Cut the peppers in half and cut each one into thin slices.
- NOTE: Try to select multicolored peppers. Peppers of different colors have great eye appeal, but they also provide different flavors, vitamins and phytonutrients. I like to purchase the bag of the mini bell peppers as it has a few different colors' of peppers inside.
- Line a baking sheet with parchment paper and place the sliced onions and peppers on it.
- On a separate cutting board for meat, cut each chicken thigh into thin (equal) strips. You want to use a different board for chicken to prevent cross-contamination when prepping meats vs. veggies.
- Place the chicken on the baking sheet with the veggies. Season it all with salt, pepper, paprika, garlic powder, and chipotle chili powder.
- Add the olive oil and massage the chicken with the veggies well.
- Once the chicken and veggies have been mixed well, distribute them evenly making sure you have one even layer. This will ensure the chicken is not overlapping one another and it all gets golden and bakes evenly.
- Bake at 425F for 30-35 minutes or until golden, caramelized, and fully cooked.
- Heat up a separate pan on the stove. Add one tortilla at a time and heat it up on each side until it has golden bubbles on it.
- NOTE: if you have a gas stove, you can char the tortillas directly on it and use tongs to flip over.
- When the tortillas have been charred on each side, you are ready to assemble the chicken fajitas and add any toppings of choice.
- Add some of the chicken fajita onto each taco, drizzle with sour cream, garnish with parsley (or cilantro) and enjoy!
Nutrition information is automatically calculated, so should only be used as an approximation.