Easy Chicken Fajitas

$- 1 pound boneless, skinless chicken breasts - 1 bell pepper (red or green) - 1 large onion - 8 small flour or corn tortillas - 2 teaspoons chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - Salt and pepper - Sour cream - Guacamole - Shredded cheese - Fresh cilantro For my easy chicken fajitas, I keep it simple and fresh. The main star is always the chicken. I love using boneless, skinless chicken breasts for this recipe. They cook quickly and stay juicy. You can slice them into thin strips for even cooking. Next, I add a bell pepper. You can pick a red or green one. Both bring a nice crunch and flavor. Then, I slice a large onion. The onion adds sweetness when cooked. These three ingredients form the base of my fajitas. Now, let's talk spices. I use chili powder for a warm kick. Cumin brings a nice earthiness, while smoked paprika adds depth. Salt and pepper finish this blend. They help bring out all the flavors. For optional toppings, I suggest sour cream and guacamole. They add creaminess. Shredded cheese can give a nice melt. Fresh cilantro adds a burst of freshness. You can find the full recipe later. But with these ingredients, you are ready for a quick and tasty dinner! To start, take your sliced chicken and put it in a large bowl. Add the garlic, chili powder, cumin, smoked paprika, salt, and pepper. Mix it well so every piece gets coated. This step is key for great flavor. Next, heat one tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken to the pan. Cook it for about 5 to 7 minutes. Make sure there is no pinkness in the chicken. It should be fully cooked and delicious. Now, remove the chicken and set it aside. In the same skillet, add the rest of the olive oil. Toss in the sliced bell pepper and onion. Sauté them for about 4 to 5 minutes. You want them softened and slightly caramelized for the best taste. Once the veggies are ready, return the cooked chicken to the skillet. Mix the chicken and vegetables well. Let them cook together for another 2 to 3 minutes. This allows the flavors to meld beautifully. While the chicken and veggies finish cooking, warm the tortillas. You can use a dry skillet or the microwave. Make sure they are soft and pliable. This makes them easy to roll. Finally, it’s time to assemble your fajitas! Place a generous scoop of the chicken and veggie mixture onto each tortilla. Add your favorite toppings like sour cream, guacamole, shredded cheese, or fresh cilantro. Roll them up and enjoy your meal! For the complete process, check the Full Recipe. To get the most out of your chicken fajitas, adjust the seasoning. I recommend adding more chili powder for a bolder kick. You can also toss in a pinch of cayenne if you love heat. For tenderness, marinate the chicken for 30 minutes. This step helps the spices soak in and makes the meat juicy. Fajitas shine when paired with tasty sides. I suggest serving them with Mexican rice or a fresh salad. Black beans also add protein and flavor. For drinks, a nice cold beer or a fruity margarita complements the meal perfectly. Prepping ahead saves time. Slice chicken and veggies the night before. Store them in airtight bags to keep them fresh. Cooked fajitas can last in the fridge for up to three days. When storing leftovers, keep the chicken and veggies separate from the tortillas. This way, they stay crisp and fresh. {{image_2}} You can easily swap chicken for other proteins. Shrimp fajitas are light and quick. Just cook shrimp for 3-4 minutes until pink. Beef also makes a great option. Use flank steak, sliced thin. For a vegetarian dish, try black beans or tofu. Both options add protein and flavor. Switch up the bell peppers! Use yellow or orange peppers for sweetness. These colors add a fun twist to your fajitas. You can also use whole wheat tortillas. They offer more fiber and a nutty taste. This swap makes the dish a bit healthier. Want more spice? Add jalapeños or chopped serrano peppers. These peppers pack a punch! You can also mix in fresh herbs like cilantro. They add brightness and flavor. Try adding fresh lime juice for a zesty kick. For the full recipe, check the link above. To keep your fajitas fresh, place them in an airtight container. They store well in the fridge for up to three days. If you want to save them longer, freeze the chicken and veggies separately. When you’re ready to eat, thaw overnight in the fridge. Reheat in a skillet over medium heat for the best flavor. You can also use the microwave, but the skillet keeps the texture nice. When stored properly, your chicken fajitas can last up to three days in the fridge. If frozen, they can stay good for about two months. Always check for signs of spoilage. Look for a change in color or an off smell. If anything seems off, it’s best to toss it out. Leftover chicken and veggies work great in other meals. You can make a chicken salad by mixing them with greens and dressing. For a fun twist, add them to scrambled eggs for breakfast. You can also throw them in a wrap or quesadilla for lunch. These options help you enjoy your leftovers without feeling repetitive. To add heat to your chicken fajitas, you can include sliced jalapeños or serrano peppers in the mix. These peppers will give your dish a nice kick. You can also add a splash of hot sauce or a pinch of cayenne pepper to the spice blend. For extra flavor, try using spicy chili powder instead of regular. Yes, you can prepare fajitas ahead of time. First, marinate the chicken with spices a few hours before cooking. Store the marinated chicken in the fridge until ready to cook. You can also sauté the veggies in advance. Just keep them in an airtight container. When ready to serve, reheat the chicken and veggies in a skillet. To warm tortillas, heat a dry skillet over medium heat. Place the tortillas in the skillet for about 30 seconds on each side. This method makes them soft and pliable. If you prefer the microwave, wrap the tortillas in a damp paper towel and microwave them for about 20-30 seconds. This keeps them warm and soft. Yes, fajitas can be gluten-free. Use corn tortillas instead of flour tortillas for a gluten-free option. Check the labels on your spices and sauces to ensure they are gluten-free. Most spices are safe, but always read the packaging for peace of mind. Enjoy your fajitas without worry! To make tasty chicken fajitas, start with key ingredients like chicken, peppers, and spices. Follow the steps to cook and assemble your meal perfectly. Don’t forget to try different proteins and toppings for your recipes. Meal prep and storage tips help keep everything fresh. With these easy ideas, you can enjoy fajitas anytime. Exploring variations and enhancements offers fun ways to mix it up. Now you’re ready to impress with your fajita skills and flavor! Enjoy your cooking and have fun!$

Sizzle up dinner tonight with these easy chicken fajitas! In just 20 minutes, you can enjoy tender chicken, colorful bell peppers, and savory onions wrapped in warm tortillas. Perfect for a quick weeknight meal or festive gatherings, this recipe is packed with flavor and customizable toppings. Click through to explore the full recipe and bring a taste of Mexico to your kitchen!

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Ingredients

1 pound boneless, skinless chicken breasts, sliced into thin strips

1 bell pepper (red or green), sliced

1 large onion, sliced

3 cloves garlic, minced

2 tablespoons olive oil

2 teaspoons chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

Salt and pepper to taste

8 small flour or corn tortillas

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

Instructions

In a large bowl, combine the sliced chicken, garlic, chili powder, cumin, smoked paprika, salt, and pepper. Toss until the chicken is evenly coated with the spices.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken to the pan and cook for about 5-7 minutes, or until the chicken is no longer pink and cooked through, stirring occasionally.

Remove the chicken from the skillet and set aside. In the same skillet, add the remaining tablespoon of olive oil. Toss in the sliced bell pepper and onion, and sauté for about 4-5 minutes until they are softened and slightly caramelized.

Return the cooked chicken to the skillet with the sautéed vegetables. Mix well and let it cook together for another 2-3 minutes to let the flavors meld.

While the chicken and veggies are finishing, warm the tortillas in a separate dry skillet or microwave until soft.

Assemble the fajitas by placing a generous scoop of the chicken and veggie mixture onto each tortilla. Top with your choice of sour cream, guacamole, shredded cheese, and fresh cilantro.

Roll up the tortillas and enjoy!

- Prep Time: 10 mins | Total Time: 20 mins | Servings: 4