Chicken Fajitas

Ingredients

• 3bell peppers, deseeded and thinly sliced
• 1 mediumyellow onion, thinly sliced
• 567 g (1¼ lb)boneless chicken breasts, cut into thin strips
• 30 ml (2 tablespoons), dividedolive oil
• 3 clovesgarlic, minced
• 2 teaspoonschilli powder
• 1 teaspoonground cumin
• 1 teaspoonpaprika
• 1 teaspoongarlic powder
• 1 teaspoononion powder
• 1 teaspoonoregano
• 1 teaspoonfine sea salt
• ½ teaspoonground pepper
• 30 ml (about 2 tablespoons)juice from one lime
• 8flour or corn tortillas

Instructions

1. 1

   Mix the spices

   Combine the chilli powder, cumin, paprika, garlic powder, onion powder, oregano, salt and pepper in a small bowl. Set the spice mix aside.

2. 2

   Cook the vegetables

   Heat 15 ml (1 tablespoon) of olive oil in a cast-iron skillet over medium heat. Sauté the sliced peppers and onion for about 5–7 minutes, until softened.

3. 3

   Season the vegetables

   Add the minced garlic and half of the spice mix to the skillet. Sauté for a further 2–3 minutes.

4. 4

   Cook the chicken

   Remove the vegetables from the skillet. Add the remaining olive oil, chicken strips, remaining spice mix and lime juice to the same pan. Cook for about 5–6 minutes, until the chicken is fully cooked.

5. 5

   Combine the filling

   Return the vegetables to the skillet and stir everything together. Cook for another minute, until heated through.

6. 6

   Serve in tortillas

   Serve straight away in warm tortillas with your chosen toppings.

What are chicken fajitas?

Fajitas are a Tex-Mex dish built around a sizzling, seasoned filling served with tortillas. This version pairs chicken with peppers and onion for a simple mix of savoury meat and sweet, softened vegetables.

Thin strips cook quickly, while dividing the spice mix lets the vegetables and chicken each take on the seasoning before they are combined.

Nutrition and macros by portion

The nutrition label shows one serving as written: 320 calories, 24g protein, 38g carbs, 10g fat.

The tortillas provide most of the carbohydrates, while the chicken is the main source of protein. Olive oil contributes fat, with smaller amounts coming from the chicken. To round out the plate, serve the fajitas with extra salad or vegetables alongside.

Why cut the ingredients thinly?

Chicken strips: cut them to a similar thickness so they cook at roughly the same rate during the short time in the pan.

Vegetables: thin slices soften readily while retaining some shape, giving the filling a tender rather than mushy texture.

Building flavour in the pan

Spice mix: combining the dry seasonings first helps distribute them evenly between the vegetables and chicken.

Garlic: it goes in with half the spices after the vegetables have softened. This brief sauté adds flavour without leaving the garlic in the pan for the full cooking time.

How to judge when it is ready

Vegetables: after 5–7 minutes, they should be softened. Cook them for the stated additional 2–3 minutes with the garlic and seasoning.

Chicken: cook for about 5–6 minutes, until fully cooked. Once everything is combined, the final minute is just to heat the filling through.

Keep the filling tender

Use a skillet heated over medium heat and spread the ingredients out as much as you can. If the pan is crowded, the vegetables may release moisture and soften without taking on much colour.

The lime juice goes into the pan with the chicken, bringing a bright note to the seasoned filling. Add it as directed rather than leaving it out.

Serving ideas

Warm the tortillas just before serving so they are pliable enough to fold around the filling. Divide the chicken and vegetables between them while hot.

The recipe suggests toppings such as guacamole, salsa or shredded lettuce. Serve with one or more of these for contrasting fresh or creamy textures.

Recipe notes & tips

• Slice the chicken and vegetables before heating the skillet so they are ready to add in sequence.
• Mix the spices thoroughly before dividing the blend between the vegetables and chicken.
• Keep the chicken strips similar in size to help them cook evenly.
• Warm the tortillas just before serving so they remain easy to fold.
• Serve the filling as soon as it has been combined and heated through.

Variations

• Choose corn tortillas: use them instead of flour tortillas for a different flavour and texture.
• Use different peppers: combine colours to vary the appearance of the filling.
• Add salsa: spoon it over the fajitas at the table for a fresh, tangy topping.
• Top with guacamole: add it when serving for a creamy contrast.
• Add shredded lettuce: place it in the tortillas for a crisp topping.

Common mistakes to avoid

• Uneven chicken strips: cut them to a similar thickness so they cook at a similar pace.
• Adding all the spices at once: reserve half for the chicken as the method directs.
• Skipping the vegetable sauté: cook the peppers and onion for 5–7 minutes so they have time to soften.
• Overcooking the garlic: add it after the vegetables soften and sauté it for just 2–3 minutes.
• Leaving the filling in the pan: serve promptly after the final minute so it is hot in the tortillas.

How to store

Refrigerate leftover chicken and vegetables in a covered container and use within 3 days. Reheat in a skillet until piping hot, and warm the tortillas separately just before serving.

Frequently asked questions