Chicken Fajitas

Ingredients

• 5 ml (1 tsp)paprika
• 2.5 ml (½ tsp)onion powder
• 2.5 ml (½ tsp)garlic powder
• 1.25 ml (¼ tsp)ground cayenne pepper
• 2.5 ml (½ tsp)ground cumin
• ½ of the spice mix abovespice mix
• 15 ml (1 tbsp)apple cider vinegar
• 1chicken breast
• to tastesalt and pepper
• as neededvegetable oil
• ½red pepper, core removed and cut into strips
• ½green pepper, core removed and cut into strips
• 1 small or ½ largered onion, cut into strips
• ½ of the spice mix abovespice mix
• to tastesalt and pepper
• 1avocado, sliced
• 100 gsour cream
• 6tortillas
• 3limes

Instructions

1. 1

   Mix the spices

   Stir the paprika, onion powder, garlic powder, cayenne and cumin together to make the fajita spice mix.

2. 2

   Butterfly the chicken

   Cut across the chicken breast, stopping before the knife goes all the way through, so it opens out.

3. 3

   Season the chicken

   Sprinkle salt and pepper over both sides of the chicken breast.

4. 4

   Marinate the chicken

   Mix half of the spice mix with the apple cider vinegar, then use it to coat the chicken. Leave to marinate for 20–30 minutes.

5. 5

   Cook the chicken

   Heat a pan over medium-high heat and add a little vegetable oil. When hot, add the chicken and press it down occasionally so it colours evenly.

6. 6

   Rest the chicken

   Remove the chicken from the pan, put it in a warm container and cover with foil.

7. 7

   Cook the vegetables

   Add a little more oil to the same pan, then add the peppers and onion. Use the vegetables to loosen the chicken bits from the pan.

8. 8

   Season the vegetables

   Add salt, pepper and the remaining half of the spice mix. Cook until the vegetables are soft.

9. 9

   Slice the chicken

   Take the chicken out of its container and cut it into strips. Move the vegetables into the container where the chicken was, to keep them from going cold.

10. 10

    Serve the fajitas

    Serve the chicken and vegetables on a plate or in a skillet with the tortillas, avocado, sour cream and limes.

What are chicken fajitas?

Fajitas are a Tex-Mex-style way of serving seasoned meat with cooked peppers and onions, with tortillas for wrapping. This version keeps the components separate until serving, so everyone can build their own.

The chicken marinates in vinegar and a homemade spice blend, while the vegetables cook in the same pan. That gives the filling a joined-up flavour without requiring a complicated sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 890 calories, 49g protein, 96g carbs, 42g fat.

The tortillas supply most of the carbohydrates, while the chicken provides much of the protein. Avocado, sour cream and cooking oil contribute much of the fat. To balance the plate, fill the tortillas generously with the peppers and onion and serve the toppings alongside so you can choose how much to add.

The spice mix

Ground spices: paprika, cumin, onion powder, garlic powder and cayenne make a savoury blend with a little heat. Mixing them before dividing the blend helps distribute the flavours evenly between the chicken and vegetables.

Vinegar: apple cider vinegar carries the spices onto the chicken and adds a sharp note. Keep the marinating time to the stated 20–30 minutes.

Butterflying the chicken

Cut carefully: slice horizontally into the breast but stop short of cutting through, then open it out. A more even thickness helps the chicken cook more uniformly in the pan.

Even contact: press the chicken down occasionally as it cooks, as directed, to encourage an even golden colour. Remove it to a warm container and cover it while you prepare the vegetables.

Cooking the vegetables

Same pan: adding the peppers and onion to the chicken pan lets them pick up the browned bits left behind. Scrape those bits up with the vegetables rather than leaving them stuck to the pan.

Softness: cook until the vegetables are soft, seasoning them with the remaining spice blend, salt and pepper. The recipe does not specify a separate cooking time for this stage.

Building the fajitas

Warm filling: move the vegetables into the chicken's warm container after slicing the chicken, as the method directs. This helps keep the components warm while you get the toppings ready.

Toppings: serve with sliced avocado, sour cream and lime, alongside the tortillas. Add the lime to taste for a fresh, tangy contrast to the spiced filling.

Timing and serving

The recipe gives a total time of 50 minutes, including 20–30 minutes to marinate the chicken. Prepare the vegetables and toppings while the chicken marinates to make use of that waiting time.

Serve straight from a plate or skillet, with the tortillas and toppings alongside. If you prefer, assemble each tortilla at the table so it can be filled to taste.

Recipe notes & tips

• Cut the chicken breast evenly when butterflying it so it opens out without separating into two pieces.
• Keep the marinade to 20–30 minutes, as specified in the recipe.
• Wait for the pan and oil to heat before adding the chicken.
• Use the vegetables to scrape the browned chicken bits from the pan.
• Slice the avocado shortly before serving to keep it fresh-looking.
• Serve the lime alongside the fajitas so each person can add it to taste.

Variations

• More heat: increase the cayenne in the spice mix to suit your preference.
• Milder seasoning: leave out the cayenne for a gentler filling.
• Extra peppers: add more sliced peppers while keeping the same pan-cooking method.
• Fresh finish: scatter chopped fresh coriander over the assembled fajitas.
• Warm tortillas: heat the tortillas before serving, if you prefer them warm.

Common mistakes to avoid

• Cutting all the way through: stop before reaching the far edge so the chicken opens out like a book.
• Skipping the rest: cover the cooked chicken in a warm container while the vegetables cook.
• Leaving browned bits behind: scrape them up with the vegetables for the flavour the recipe intends.
• Overcooking the vegetables: take them off the heat once they are soft.
• Adding all the spice mix at once: reserve half for the vegetables, as the recipe specifies.

How to store

Refrigerate leftover chicken and vegetables in a covered container and use within 3 days. Store the tortillas and toppings separately; reheat the chicken and vegetables in a pan until hot, and add the avocado, sour cream and lime when serving.

Frequently asked questions