Categorized:

  • Healthy
  • Main Dish
  • Mexican and Southwestern
  • Poultry

Tagged:

  • bell pepper
  • chicken
  • chili powder
  • cilantro
  • cumin
  • garlic
  • limes
  • olive oil
  • onions
  • tortillas
Three chicken fajitas in flour tortillas shown with various toppings. - 1

Chicken Fajitas

Ingredients

  • 1 1/2 lbs trimmed chicken thighs or chicken breasts*
  • 5 Tbsp light olive oil divided
  • 4 Tbsp fresh lime juice, divided
  • 3 1/2 tsp minced garlic, divided
  • 2 1/2 tsp chili powder, divided
  • 2 tsp ground cumin, divided
  • 1 jalapeno, seeded for less heat if desired, minced
  • 1 1/4 tsp salt, more to taste
  • 1 tsp freshly ground black pepper
  • 3 medium bell peppers (preferably 1 red, yellow and green), seeded and sliced
  • 1 medium red onion or yellow onion, sliced
  • 3 Tbsp chopped fresh cilantro
  • 8 (7-inch) flour tortillas, warmed, homemade are best if time allows
  • Optional toppings, see notes

Instructions

  • In a medium non-reactive mixing bowl (such as glass or stainless steel), whisk together 3 Tbsp olive oil, 3 Tbsp lime juice, 2 tsp garlic, 2 tsp chili powder, 1 1/2 tsp cumin, jalapeno, salt and pepper.
  • Add chicken and toss well then submerge down into marinade. Cover and let marinate in refrigerator at least 1 hour and up to 6 hours.
  • Preheat a 12-inch cast iron pan over medium-high heat. Add 1 Tbsp olive oil then place chicken in skillet leaving space between pieces and cook until well browned of first side about 4 to 6 minutes (chicken thighs take near greater time).
  • Flip chicken and continue to cook until chicken registers 160 - 165 degrees on an instant read thermometer in center, about 4 to 6 minutes longer (chicken thighs take near greater time). If you find chicken is browning too quickly before cooking through you can reduce burner temperature slightly.
  • Transfer chicken to a cutting board, tent with foil and let rest 5 minutes before slicing.
  • Meanwhile, scrape up excess burnt bits from the skillet with a metal spatula if needed (you want some of those browned bits but not a lot of burnt black bits especially if you used thighs and had to cook longer). Add remaining 1 Tbsp oil to same cast iron skillet set over medium-high heat.
  • Add bell peppers and onions, season with salt and pepper to taste. Saute about 4 minutes, only tossing occasionally and scraping up browned bits from the bottom of pan.
  • Add remaining 1/2 tsp chili powder and 1/2 tsp cumin, 1 1/2 tsp garlic and saute until just tender crisp, about 2 minutes longer.** Pour in remaining 1 Tbsp lime juice and toss.
  • Return chicken to pan, toss in cilantro and serve warm over tortillas with optional toppings.

Notes

  • *For chicken breasts you can use 4 (6 oz each) portions or 2 (12 oz each) portions halved through their thickness. Pound thicker areas of chicken breasts with the flat side of a meat mallet to even their thickness. For chicken thighs I recommend using about 4 oz. pieces, just trim the fat no flattening necessary.

  • **If you still have stubborn browned bits at the bottom of the pan you can help release them by pouring in a splash of chicken broth or water, these bits adds lots of flavor to the dish.

  • Nutrition estimate: based on two fajitas per person, using store-bought tortillas (homemade tortillas are about 50 calories extra each), and optional toppings not included.

  • To make them healthier use corn tortillas instead of flour. I like to warm corn tortillas in skillet in a teaspoon of olive oil until lightly golden brown spots appear on each side.

  • Guacamole or sliced avocado

  • Salsa or diced tomatoes

  • Sour cream or Mexican crema

  • Mexican hot sauce (such as Tapatio or Cholula)

  • Cheese - queso fresco, Monterey jack, pepper jack, or cheddar

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