Best Ever Chicken Fajitas

Ingredients

• 45 ml (3 tablespoons)lime juice
• 45 ml (3 tablespoons)pineapple juice, with no added sugar
• 30 ml (2 tablespoons)Worcestershire sauce
• 30 ml (2 tablespoons)avocado oil
• 5 clovesgarlic, pressed or minced
• 10 ml (2 teaspoons)ground cumin
• 10 ml (2 teaspoons)chilli powder, mild or hot
• 5 ml (1 teaspoon)smoked paprika
• 5 ml (1 teaspoon)Mexican oregano
• 2.5 ml (½ teaspoon)onion powder
• 30 ml (2 tablespoons)chopped coriander
• 1jalapeño, sliced (optional)
• 907 g (2 pounds)boneless, skinless chicken breasts or thighs
• 3bell peppers, any colour
• 1red onion, thinly sliced
• 7.5 ml (1½ teaspoons)salt, plus a pinch for the vegetables
• 2.5 ml (½ teaspoon)black pepper, plus a pinch for the vegetables
• 10 ml (2 teaspoons)oil, for cooking the chicken and vegetables
• To servehomemade tortillas
• To servecoriander and lime rice
• To serveyour favourite toppings

Instructions

1. 1

   Marinate the chicken

   Whisk together the lime juice, pineapple juice, Worcestershire sauce, avocado oil, garlic, cumin, chilli powder, smoked paprika, oregano, onion powder, chopped coriander, 7.5 ml (1½ teaspoons) salt and 2.5 ml (½ teaspoon) black pepper. Stir in the sliced jalapeño, if using, and the chicken. Cover and refrigerate for 4–6 hours.

2. 2

   Bring to room temperature

   Take the chicken out of the fridge and leave it at room temperature for 30 minutes before cooking.

3. 3

   Sear the chicken

   Heat a large cast-iron or non-stick frying pan over a high heat for a couple of minutes. Add 5 ml (1 teaspoon) oil and cook half the chicken for about 3–5 minutes on each side, or longer if the pieces are thick. If the pan gets too hot, lower the heat to medium-high.

4. 4

   Rest and slice

   Transfer the chicken to a plate and leave it to rest for several minutes. Cook the remaining chicken in the same way, then slice it thinly.

5. 5

   Cook the vegetables

   Add 5 ml (1 teaspoon) oil to the pan over a high heat, then add half the onions and peppers. Let them sizzle, tossing as needed. For extra flavour, you can add some of the chicken marinade, but cook the vegetables thoroughly. Season with a pinch of salt and pepper, transfer to a plate and repeat with the remaining vegetables.

6. 6

   Serve the fajitas

   Serve the chicken and vegetables in tortillas or over rice, with your favourite toppings.

What are chicken fajitas?

Fajitas are a Tex-Mex-style meal of seasoned, cooked meat served with vegetables and tortillas. This version uses a citrusy, savoury marinade and cooks the chicken and vegetables in batches in a hot pan.

The method keeps the chicken and vegetables distinct until serving, so you can tuck them into tortillas or arrange them over rice.

Nutrition and macros by portion

The nutrition label shows one serving as written: 258 calories, 33g protein, 10g carbs, 9g fat.

The chicken supplies most of the protein, while the tortillas or rice provide much of the meal’s carbohydrate. The avocado oil contributes fat, with additional fat depending on your choice of toppings. Add extra peppers or another vegetable alongside to balance the plate.

Why this marinade works

Citrus: Lime juice brings sharpness, while pineapple juice adds a fruity note. Worcestershire sauce, garlic and spices round out the flavour.

Aromatics: Cumin, smoked paprika, oregano and chilli powder give the marinade its warm, savoury character. Jalapeño is optional if you want to keep the heat gentler.

Marinating and timing

Marinating: Leave the covered chicken in the fridge for 4–6 hours so the flavours have time to develop. Keep it chilled during this stage.

Before cooking: Allow 30 minutes at room temperature after removing the chicken from the fridge, as directed. The full recipe takes about 150 minutes, including marinating time.

Searing the chicken

Hot pan: Give the skillet a couple of minutes to heat before adding the chicken. Cooking in two batches avoids crowding the pan.

Doneness: The recipe gives 3–5 minutes per side, with longer cooking for thicker pieces. Check that the thickest part is cooked through before serving.

Resting for tender slices

Rest: Leave each batch of cooked chicken to sit for several minutes before slicing. This also gives you time to cook the remaining chicken.

Slicing: Cut the chicken into thin slices for easy serving in tortillas or over rice.

Keeping the vegetables lively

Batch cooking: Cook half the sliced peppers and onion at a time, letting them sizzle in the pan and tossing as needed. Repeat with the second half.

Flavour: A little marinade can be added to the vegetables, but cook it thoroughly. Season with a pinch of salt and pepper before taking them out of the pan.

How to serve

Tortillas: Fill warm homemade tortillas with chicken and vegetables, then add your chosen toppings.

Rice bowls: Serve the same filling over coriander and lime rice for a fork-and-bowl meal. You can also put the tortillas and rice on the table and let everyone choose.

Recipe notes & tips

• Slice the peppers and onion evenly so they cook at a similar pace.
• Use a large skillet and cook the chicken in batches to help it sear.
• Keep the cooked chicken on a plate while you finish the vegetables.
• Use the jalapeño only if you want extra heat.
• Warm the tortillas just before serving so they are pliable.
• Cook any marinade added to the vegetables thoroughly.

Variations

• Choose thighs: Use boneless, skinless chicken thighs instead of breasts for a different cut.
• Adjust the heat: Use mild chilli powder and leave out the jalapeño for a gentler version.
• Turn up the spice: Choose hot chilli powder and include the sliced jalapeño.
• Make rice bowls: Serve the chicken and vegetables over coriander and lime rice instead of in tortillas.
• Add toppings: Finish with your favourite toppings at the table.
• Swap the peppers: Use a mix of bell pepper colours to vary the look of the filling.

Common mistakes to avoid

• Crowding the pan: The chicken may not sear well; cook it in two batches as directed.
• Skipping the rest: Slicing straight away can make the chicken less juicy; leave it for several minutes first.
• Guessing by time alone: Thick pieces may need longer than 3–5 minutes per side; check that the centre is cooked through.
• Cooking all the vegetables together: A crowded pan can stop them sizzling; use two batches.
• Adding marinade without cooking it: If you use some on the vegetables, cook it thoroughly before serving.

How to store

Refrigerate leftover chicken and vegetables in a covered container and use within 3–4 days. Reheat until piping hot in a pan or microwave; store tortillas and rice separately.

Frequently asked questions