Chicken Fajitas

Ingredients

• 680 g (1.5 lb)chicken breast
• 3bell peppers (green, yellow and red), sliced into 6 mm (¼-inch) strips
• 1 largeonion, thinly sliced
• 30 ml (2 tablespoons)olive oil
• ½lime
• To tastefresh coriander
• 10 ml (2 teaspoons)chilli powder
• 5 ml (1 teaspoon)ground cumin
• 5 ml (1 teaspoon)smoked paprika
• 5 ml (1 teaspoon)salt
• 5 ml (1 teaspoon)black pepper
• 2.5 ml (½ teaspoon)garlic powder
• 2.5 ml (½ teaspoon)onion powder
• 1.25 ml (¼ teaspoon) or lesscayenne pepper, to taste

Instructions

1. 1

   Season the chicken

   Slice each chicken breast in half horizontally, then cut it into strips. Sprinkle the fajita seasoning generously over both sides and press it into the chicken with your fingers.

2. 2

   Cook the chicken

   Heat the olive oil in a large frying pan over a medium heat. Sear the chicken for about 5 minutes on each side, then take it out of the pan and leave it to rest for a few minutes, covered with foil.

3. 3

   Cook the vegetables

   In the same pan over a medium heat, sauté the peppers and onion for a few minutes, until caramelised.

4. 4

   Combine and finish

   Return the chicken to the pan. Squeeze fresh lime juice over everything and stir to combine.

5. 5

   Serve the fajitas

   Serve straight away with tortillas and extra toppings.

What are chicken fajitas?

Fajitas are a Mexican-inspired dish commonly served as a sizzling filling with tortillas and toppings. This version uses chicken, colourful peppers and onion, seasoned with a homemade spice blend.

The quick pan-cooking keeps the vegetables tender with some caramelised edges, while lime adds a bright finish. Cutting the chicken into strips also helps it cook promptly and makes it easy to serve.

Nutrition and macros by portion

The nutrition label shows one serving as written: 307 calories, 38g protein, 11g carbs, 12g fat.

The chicken supplies most of the protein, while the peppers and onion contribute carbohydrates. Olive oil carries much of the fat; tortillas and toppings served alongside add more energy and macros. Balance the plate with a generous portion of peppers and your preferred toppings alongside the fajita filling.

The homemade seasoning

Spice blend: chilli powder, cumin, smoked paprika, garlic powder and onion powder give the chicken its savoury, warm flavour. Salt and black pepper round it out, while cayenne can be reduced or left out for less heat.

Even coating: press the seasoning onto both sides of the chicken strips so it stays in place as they sear. The listed spices make the fajita seasoning; no separate seasoning packet is needed.

Cutting the chicken

Even strips: halve the breasts horizontally before cutting them into strips, as directed. Keeping the pieces similar in size helps them cook at a similar rate.

Resting: after searing, cover the chicken loosely with foil for a few minutes. Return it to the pan for the final mix with the vegetables and lime.

Getting colour on the vegetables

Same pan: cook the peppers and onion in the pan used for the chicken, so they pick up the flavour left behind. Keep the heat at medium and sauté for a few minutes, watching for caramelised edges.

Texture cue: stop when the vegetables are softened and beginning to colour, rather than cooking them until they lose all their bite. The method does not specify an exact vegetable-cooking time.

Serving the fajitas

Tortillas: serve the filling straight away with tortillas, as the recipe suggests. Add extra toppings at the table so everyone can assemble their own.

Fresh finish: lime juice goes into the pan at the end, lifting the rich spices and browned ingredients. Fresh coriander can be used as a topping to suit your taste.

Recipe notes & tips

• Slice the chicken into strips of similar thickness for more even cooking.
• Press the seasoning onto both sides of the chicken before it goes into the pan.
• Let the chicken rest under foil for a few minutes after searing.
• Use the same pan for the peppers and onion to pick up the browned flavour.
• Squeeze the lime over the pan after returning the chicken, just before serving.

Variations

• Adjust the heat: use less cayenne or leave it out for a milder filling.
• Add toppings: serve with your favourite extras alongside the tortillas.
• Use extra lime: add more fresh lime juice at the table for a brighter finish.
• Change the pepper mix: choose any combination of green, yellow and red peppers.
• Add coriander: scatter fresh coriander over the finished filling if you like its flavour.

Common mistakes to avoid

• Uneven chicken strips: cut them to a similar thickness so they cook at much the same rate.
• Skipping the seasoning press: press the spices onto both sides so the chicken is well coated.
• Overcooking the chicken: follow the stated searing time of about 5 minutes per side, then let it rest.
• Cooking the vegetables too long: sauté only until they are caramelised so they retain some texture.
• Forgetting the lime: squeeze it over the chicken and vegetables at the end for a fresh finish.

How to store

Refrigerate leftover chicken and vegetables in a covered container for up to 3 days. Reheat in a frying pan over a medium heat until piping hot, and serve with fresh tortillas.

Frequently asked questions