Easy Chicken Fajitas: A Simple, Flavorful One-Skillet Meal

Ingredients

• 10 mlchilli powder
• 5 mlpaprika
• 5 mlkosher salt
• 2.5 mlonion powder
• 2.5 mlground cumin
• 2.5 mlgarlic powder
• 2.5 mlsugar
• 1.25 mlcayenne pepper, optional
• 680 gboneless, skinless chicken breasts or beef steak (flank steak or sirloin)
• 1 batchfajita seasoning mix (as listed above)
• 15 mlcornflour
• 90 ml total (60 ml plus 30 ml), dividedrapeseed oil
• 2–3limes
• ½green pepper, cored and deseeded
• ½red pepper, cored and deseeded
• ½yellow pepper, cored and deseeded
• 1yellow onion, peeled and halved
• 12flour tortillas (or corn tortillas, if preferred)

Instructions

1. 1

   Mix the marinade

   In a small bowl, stir together the fajita seasoning mix and cornflour. Add 60 ml of the rapeseed oil and the juice of one lime, then whisk to make a marinade. If it is too thick to coat the meat, loosen it with a little water.

2. 2

   Cook the vegetables

   Heat 15 ml of oil in a large cast-iron or heavy-based pan over a medium-high heat. Add the sliced peppers and onion in an even layer. Stir occasionally and cook for about 4–5 minutes, until they start to soften and take on some colour. Transfer them to a bowl.

3. 3

   Cook the meat

   Add the remaining 30 ml of oil to the same pan and heat over a medium-high heat. Arrange the marinated chicken or beef strips in one layer without overlapping. Cook undisturbed for about 4 minutes, until the underside is beginning to turn white and brown; turn the strips and cook for another 4 minutes, until browned and cooked through.

4. 4

   Combine and finish

   Return the vegetables to the pan and stir everything together for 2–3 minutes, until heated through. Take the pan off the heat and squeeze the remaining lime juice over the top.

What are chicken fajitas?

Fajitas are a Tex-Mex dish built around grilled or sautéed strips of meat, often served with peppers, onions and tortillas. This version uses a spiced lime marinade and cooks the filling in one pan.

Separate cooking gives the vegetables a chance to colour before the meat goes in. Bringing them back together at the end warms the filling without leaving the peppers and onion in the pan for the entire cooking time.

Nutrition and macros by portion

The nutrition label shows one serving as written: 460 calories, 32g protein, 42g carbs, 17g fat.

Most of the protein comes from the chicken, while the tortillas supply much of the carbohydrate; the rapeseed oil contributes most of the fat. Add a side salad or extra vegetables to balance the plate, or choose corn tortillas if you prefer them.

The seasoning and marinade

Seasoning mix: chilli powder, paprika, cumin, garlic and onion powders, salt and a little sugar provide the savoury, warm flavour. Cayenne is optional if you want more heat.

Cornflour: whisking it into the oil and lime juice helps the marinade cling to the strips. If the mixture seems too thick to coat the meat, the method allows for a small splash of water.

Slice for even cooking

Meat: cut the chicken or beef into strips of a similar size so they cook at roughly the same rate. Keep the strips in a single layer in the pan; if they overlap, they are more likely to steam than brown.

Vegetables: slice the three pepper halves and onion so they can soften and colour in the short cooking time. Keep the peppers and onion together for their first turn in the skillet.

Watch the pan and the timing

Vegetables: cook them for about 4–5 minutes over a medium-high heat, stirring now and then. They should begin to soften and develop colour before you lift them out.

Meat: leave the strips undisturbed for about 4 minutes before turning, then cook for another 4 minutes. The recipe gives these timings as a guide and says to cook the meat through; check the thickest pieces before combining everything.

Finishing the filling

Return the vegetables once the meat is cooked, then stir the filling together for 2–3 minutes. This is enough time for everything to heat through and for the flavours to mingle.

Lime: squeeze the remaining juice over the filling after taking the pan off the heat. Adding it at the end keeps the finish bright and citrusy.

Serving the fajitas

Warm the 12 tortillas and let everyone fill their own with the chicken, peppers and onion. Flour tortillas are listed in the recipe, with corn tortillas as an alternative.

For a more rounded plate, serve with a simple salad or extra vegetables. Keep additional toppings separate so each person can choose how much to add.

Recipe notes & tips

• Slice the chicken or steak into similarly sized strips for more even cooking.
• Spread the peppers and onion across the pan rather than piling them up.
• Let the meat sit undisturbed for the first 4 minutes to give it a chance to brown.
• Cook the meat in batches if it will not fit in one layer.
• Taste a piece of meat before combining it with the vegetables to check that it is cooked through.
• Add the final lime juice after taking the pan off the heat.

Variations

• Choose beef: use flank steak or sirloin in place of the chicken and follow the same method.
• Use corn tortillas: swap them for the flour tortillas if you prefer.
• Adjust the heat: include the optional cayenne for a spicier filling.
• Add more lime: serve extra lime wedges alongside the tortillas.
• Change the peppers: use more of one colour if that is what you have on hand.

Common mistakes to avoid

• Crowding the meat: overlapping strips are less likely to brown, so cook them in a single layer.
• Stirring too soon: leave the meat undisturbed for about 4 minutes before turning it.
• Overcooking the vegetables: remove them after about 4–5 minutes, once they have begun to soften and colour.
• Using a thick marinade: whisk in a little water if it is difficult to coat the strips.
• Skipping the final lime: squeeze the remaining juice over the filling off the heat for a fresh finish.

How to store

Refrigerate leftover filling in a covered container for up to 3 days. Reheat it in a pan until hot throughout, and store tortillas separately so they do not become soggy.

Frequently asked questions