Chicken Fajita Recipe (with Marinade)

Ingredients

• 454 gboneless, skinless chicken breast
• 15 ml, dividedoil
• 2bell peppers, sliced
• ½red onion, sliced
• 3 clovesgarlic, minced
• To tastefresh lime juice
• 30 mlolive oil
• 30 mlCajun seasoning

Instructions

1. 1

   Mix the marinade

   In a small bowl, combine the oil and Cajun seasoning.

2. 2

   Marinate the chicken

   Coat the chicken breast in the marinade, place it in a bowl and leave it to marinate for about 30 minutes.

3. 3

   Cook the chicken

   Heat 10 ml of oil in a large skillet or cast-iron pan over high heat. Once hot, sear the marinated chicken for 2 minutes on each side. Reduce the heat to medium-low and cook for another 5–6 minutes, or until fully cooked.

4. 4

   Remove the chicken

   Take the chicken out of the skillet.

5. 5

   Cook the vegetables

   Add the sliced peppers and onion to the same skillet with the remaining 5 ml of oil. Sauté over medium heat until the vegetables are tender and cooked.

6. 6

   Add the garlic

   Stir in the minced garlic and sauté until fragrant.

7. 7

   Slice and combine

   Cut the chicken breast into thin strips and return it to the skillet with the vegetables.

8. 8

   Finish and serve

   Squeeze fresh lime juice over the mixture and serve with tortillas and your choice of toppings.

9. 9

   Enjoy the fajitas

   Enjoy!

What are chicken fajitas?

Fajitas are a Mexican-inspired way to serve grilled or seared meat with strips of vegetables, often alongside tortillas. This version uses chicken breast and a Cajun-seasoned marinade, giving the skillet a distinct seasoning twist.

The chicken is cooked separately from the vegetables, then sliced and brought back to the pan. That keeps the preparation straightforward while letting the peppers and onion retain their own texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 252 calories, 25g protein, 8g carbs, 14g fat.

The chicken provides most of the protein, while the peppers and onion contribute carbohydrates. The oil and olive oil supply most of the fat. Serve with a generous amount of peppers and a moderate portion of tortillas to balance the plate.

The marinade and chicken

Cajun seasoning: it brings the main spice blend to the marinade, so coat the chicken evenly before it rests. The recipe calls for about 30 minutes of marinating.

Chicken breast: boneless, skinless pieces are easy to sear and slice into strips. If the breast is unevenly thick, keep an eye on the thinner end as it cooks.

Searing without drying the chicken

Hot pan: give the skillet time to heat before adding the chicken, then sear for 2 minutes per side as directed. Lower the heat to medium-low for the additional 5–6 minutes of cooking.

Doneness: the recipe says to cook until fully cooked. Check the thickest part before removing the chicken; avoid relying on the outside colour alone.

Tender peppers and onion

Vegetables: sauté the sliced peppers and red onion in the same skillet with the remaining oil. Cook them over medium heat until tender, as the method specifies.

Garlic: add it after the vegetables have cooked and sauté only until fragrant. Adding it later helps prevent it from spending too long in the hot pan.

Slicing and finishing

Thin strips: slice the cooked chicken into thin strands before returning it to the skillet. This makes it easier to combine with the vegetables and serve in tortillas.

Lime juice: squeeze it over the chicken and vegetables just before serving. Add it to taste so its fresh acidity complements the seasoned filling.

Serving ideas

Tortillas: serve the skillet mixture with tortillas, as suggested in the recipe. Warm them according to their packet instructions if you prefer them warm.

Toppings: offer extras at the table so everyone can finish their fajitas as they like. Keep the chicken, peppers and onion as the central filling.

Recipe notes & tips

• Measure out the ingredients before heating the skillet so the chicken and vegetables can be cooked in sequence.
• Slice the peppers and onion to a similar thickness so they cook at a similar pace.
• Use a large skillet or cast-iron pan to cook the chicken and vegetables as directed.
• Keep the chicken in the pan for the stated searing time before turning it.
• Add the garlic after the vegetables have softened, and take care not to let it brown.
• Squeeze the lime over the finished skillet just before serving.

Variations

• Use mixed peppers: choose different-coloured bell peppers for a varied-looking filling.
• Adjust the lime: add more or less fresh lime juice to suit your taste.
• Change the seasoning: use a different fajita-style seasoning in place of Cajun seasoning.
• Add toppings: put extra toppings on the table so diners can customise their tortillas.
• Serve without tortillas: plate the chicken and vegetables on their own for a skillet-style meal.

Common mistakes to avoid

• Skipping the marinade: coat the chicken thoroughly and allow about 30 minutes for it to rest.
• Crowding the skillet: use a large pan so the chicken can sear rather than steam.
• Cooking on high throughout: lower the heat to medium-low after searing and finish cooking the chicken.
• Adding garlic too early: wait until the peppers and onion are tender, then sauté the garlic until fragrant.
• Slicing before cooking: cook the chicken breast first, then slice it into thin strips as directed.

How to store

Refrigerate leftover chicken and vegetables in a covered container and use within 3–4 days. Reheat in a skillet over medium heat until hot throughout, adding a small splash of water if the mixture seems dry.

Frequently asked questions