Fajitas de Pollo

Ingredients

• 2 largechicken breasts, cut into strips about 0.6–1.3 cm thick
• 1 mediumred bell pepper, cut into strips
• 1 mediumyellow bell pepper, cut into strips
• 1 mediumgreen bell pepper, cut into strips
• 1 mediumonion, sliced
• 7.5 mlgarlic powder
• 2.5 mlground cumin
• 5 mlchilli powder or paprika
• 1lime, juiced
• as neededolive oil
• to tastesalt and pepper

Instructions

1. 1

   Season the chicken

   Put the chicken strips in a large bowl. Add the spices, salt, lime juice and 30 ml of oil.

2. 2

   Marinate the chicken

   Toss to coat the strips all over. Cover the bowl and refrigerate for 20–30 minutes.

3. 3

   Heat the oil

   Heat 45 ml of oil in a large cast-iron skillet or frying pan over a medium-high heat.

4. 4

   Cook the peppers

   Add the peppers and sauté for 5–6 minutes, until tender with a little charring. Season with salt and pepper, then transfer them to a plate.

5. 5

   Sauté the onion

   Add the onion to the pan and sauté for about 2–3 minutes, until slightly tender.

6. 6

   Set aside the onion

   Transfer the onion to the plate with the peppers.

7. 7

   Refresh the pan

   Wipe the pan lightly with a paper towel, then add another 30 ml of oil.

8. 8

   Cook the chicken

   Add the chicken and cook for 6–7 minutes, until browned and cooked through. The time will vary with the thickness of the strips.

9. 9

   Combine and finish

   Return the vegetables to the pan and cook everything together for a further 1–2 minutes so the flavours come together.

10. 10

    Adjust and serve

    Taste and adjust the seasoning, then serve the fajitas straight away with your preferred sides.

What are chicken fajitas?

Fajitas are a Tex-Mex favourite, typically served as a sizzling mixture of grilled or pan-cooked meat and vegetables. This version uses chicken, colourful peppers and onion, with lime and spices bringing brightness and warmth.

Cooking the vegetables and chicken separately helps each brown rather than crowding the pan. They come together briefly at the end, so the finished filling is ready to serve while still hot.

Nutrition and macros by portion

The nutrition label shows one serving as written: 358 calories, 26g protein, 11g carbs, 24g fat.

The chicken supplies most of the protein, while the peppers and onion contribute carbohydrates. Olive oil is the main source of fat. Serve with a generous portion of salad or extra vegetables, and choose a tortilla or another starchy side to suit your meal.

The marinade and seasoning

Lime juice: it adds a sharp, fresh note to the chicken and helps the spices cling to the strips. The short marinating time is enough to flavour the surface without delaying dinner for long.

Spices: garlic powder, cumin and chilli powder provide savoury warmth. Paprika can stand in for the chilli powder if you prefer a milder flavour.

Get the vegetables right

Peppers: cut them into strips of similar size so they cook evenly. A hot pan and a little space help them develop char while staying tender rather than soft.

Onion: it cooks more quickly than the peppers, so it goes into the pan separately. Take it out once just tender, then return it with the chicken at the end.

Brown the chicken safely

Even strips: aim for a consistent thickness within the recipe’s 0.6–1.3 cm range. Thicker pieces need longer, so check the thickest strip is cooked through before serving.

Room to cook: add the chicken in a single layer if possible. If the pan is crowded, cook it in batches so it browns instead of steaming.

A quick finish

The final 1–2 minutes are for combining the chicken and vegetables, not for cooking them from raw. Stir just enough to warm everything through and mingle the flavours.

Have your sides ready before the chicken finishes, as the filling is best served immediately. Warm tortillas are a natural option, along with any other preferred accompaniments.

Serving ideas

Serve the filling in warm tortillas, or alongside rice, beans or a simple salad. Fresh lime wedges can add extra brightness at the table.

For a spread, put out toppings such as salsa or sliced avocado separately. This lets everyone build their fajitas to taste without changing the cooking method.

Recipe notes & tips

• Cut the chicken into evenly sized strips so they finish cooking at about the same time.
• Marinate the chicken in the fridge for the full 20–30 minutes while you prepare the vegetables.
• Let the pan heat properly before adding the peppers to encourage light charring.
• Keep the peppers and onion on a plate while the chicken cooks to avoid overcooking them.
• Check the thickest chicken strip for doneness before returning the vegetables to the pan.
• Warm your chosen sides while the filling finishes so everything can be served hot.

Variations

• Milder seasoning: use paprika instead of chilli powder for a gentler flavour.
• Extra lime: serve lime wedges alongside so everyone can add more acidity at the table.
• More colour: add another sliced pepper, allowing extra room in the pan or cooking it in batches.
• Fajita bowls: serve the chicken and vegetables over rice with your preferred toppings.
• Vegetarian option: replace the chicken with sliced mushrooms or firm tofu and cook until browned.

Common mistakes to avoid

• Crowded pan: the ingredients may steam instead of browning; cook them in batches if needed.
• Uneven strips: thin pieces can dry out before thick ones cook; cut the chicken to a consistent size.
• Overcooked peppers: they can lose their bite; remove them when tender with a little char.
• Skipping the resting marinade: the seasoning has less time to coat the chicken; allow 20–30 minutes in the fridge.
• Guessing doneness by time alone: thicker chicken takes longer; check the largest strip is cooked through.
• Leaving the pan unwiped: browned residue can burn during the next stage; wipe it lightly before adding fresh oil.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat in a frying pan over a medium heat until piping hot, adding a small splash of water if the filling seems dry.

Frequently asked questions