Chicken fajitas with vegetables

Ingredients

• 1/4 tspground cumin
• 1/4 tspground black pepper
• 1/2 oniononion
• 1/2 tsppaprika
• 1 pinchoregano
• 2 pincheschilli powder
• 1/4 tspground cinnamon
• 1 tbspsugar substitute or honey
• 1 tspwhite vinegar or cider vinegar
• 1 chicken breastchicken breast
• 2bell peppers, any colour
• 120 ml (1/2 cup)water
• 1 clovegarlic

Instructions

1. 1

   Blend the marinade

   Put 120 ml (1/2 cup) water in a blender with all the spices, a piece of onion and the garlic clove.

2. 2

   Coat the chicken

   Blend the ingredients, then use the mixture to marinate the chicken breast, cut into strips.

3. 3

   Marinate the chicken

   Leave the chicken to marinate for as long as possible.

4. 4

   Cook the chicken

   Cook the chicken with its marinade over medium-high heat.

5. 5

   Add the vegetables

   When the chicken is nearly cooked, add the peppers and onion, cut into strips.

6. 6

   Sauté briefly

   Sauté the vegetables with the chicken for 2–3 minutes.

7. 7

   Keep them crisp

   Do not overcook the vegetables, so they remain crisp.

8. 8

   Check and serve

   When the onion has changed colour slightly, the fajitas are ready to serve.

What are chicken fajitas?

Fajitas are associated with Tex-Mex cooking and are commonly served as strips of meat with peppers and onion. This version uses chicken and a blended, spiced marinade, then adds the vegetables near the end so they retain some bite.

Nutrition and macros by portion

The nutrition label shows one serving as written: 190 calories, 23g protein, 16g carbs, 3g fat.

Chicken provides most of the protein, while the peppers and onion contribute carbohydrates and fibre. Most of the fat depends on the chicken and whether honey is used; no cooking oil is listed. To round out the meal, serve with a modest portion of beans or wholemeal tortillas and extra vegetables.

The marinade's flavour

Spice mix: cumin, paprika, oregano, chilli, black pepper and cinnamon season the chicken, while vinegar adds a sharp note. Sugar substitute or honey brings a little sweetness to balance the mixture.

Blending: the water helps combine the spices with the onion and garlic. Blend until the mixture is even enough to coat the chicken strips.

Cutting the chicken and vegetables

Chicken strips: cut the breast into pieces of similar thickness so they cook at about the same pace. Keep raw chicken and its utensils separate from the vegetables until cooking.

Vegetable strips: cut the peppers and onion into slender strips for quick cooking. Using peppers of different colours is an easy way to vary the look of the dish.

Marinating and cooking

Marinating time: the recipe says to leave the chicken for as long as possible, but gives no fixed duration. If you have limited time, proceed once the chicken is coated in the marinade.

Cooking: use medium-high heat and cook the chicken with the marinade. Check that the thickest strips are cooked through before serving.

Keeping the vegetables crisp

Add them late: wait until the chicken is nearly cooked before adding the pepper and onion. Their brief 2–3 minutes in the pan helps them soften without losing all their crunch.

Doneness cue: the onion changing colour slightly is the recipe's signal to serve. Avoid leaving the pan on the heat after that point.

Serving the fajitas

These chicken and vegetable strips can be served on their own or with warm tortillas if you have them. Rice, beans or a simple salad also make suitable accompaniments.

Recipe notes & tips

• Cut the chicken into evenly sized strips for more consistent cooking.
• Blend the marinade until the onion and garlic are finely broken down.
• Use a wide pan so the chicken can cook without piling up.
• Keep the peppers and onion ready to add as soon as the chicken is nearly cooked.
• Check a thick chicken strip before serving rather than relying on colour alone.

Variations

• Use beef: swap in beef strips and cook them until done to your preference.
• Choose mixed peppers: use red, yellow or green peppers for a range of colours.
• Adjust the heat: use fewer pinches of chilli powder for a milder result.
• Add tortillas: serve the cooked chicken and vegetables in warm tortillas.
• Serve with beans: add cooked beans on the side for a more substantial plate.

Common mistakes to avoid

• Uneven chicken strips: cut them to a similar thickness so they cook at a similar rate.
• Crowded pan: cook in batches if the chicken cannot sit in a single layer.
• Overcooked vegetables: sauté them for just 2–3 minutes and serve when the onion changes colour slightly.
• Guessing the chicken is done: check that the thickest strip is cooked through before serving.
• Leaving the chicken too long in the pan: add the vegetables when the chicken is nearly cooked, not after it has dried out.

How to store

Refrigerate leftovers in a covered container within 2 hours and use within 3 days. Reheat in a pan over medium heat until piping hot, stirring gently; the vegetables may soften further.

Frequently asked questions