Chicken Fajitas

Chicken fajitas are super popular in my house. My husband loves them, my kid loves them, and I love them! 

Not only are they easy to make, but they’re really flavorful and healthy.

The chicken marinates in a mix of seasonings and orange and lime juice while the peppers and onions cook in a skillet. As soon as the veggies are done, the chicken is cooked in the same skillet and then thinly sliced to keep the meat as juicy and tender as possible.

Here’s why I love this recipe:

• It’s quick and simple. This recipe is ready in 30 minutes from start to finish. It’s great for busy weeknights and even meal prepping. 
• This is a great make-ahead recipe. The chicken can be marinated for up to 8 hours, and the onions and peppers can be prepared up to 3 days ahead. 
• It’s healthy! These fajitas are packed with peppers, onions, and lean protein to keep you full and satisfied. Serve them on warm tortillas with your favorite taco and fajitas toppings or in salads and burrito bowls.

Chicken Fajita Ingredients

• Chicken breasts: I used chicken breasts for this recipe and then tenderized them to a ½ inch thickness so they cook faster. You can also use chicken tenderloins or chicken thighs, but keep in mind the cooking time will vary. See my notes for more detailed instructions. 
• Marinade: I put together a quick fajita chicken marinade using olive oil, lime juice, orange juice, garlic, chili powder, cumin, oregano, salt, cilantro, paprika, ancho chili powder, and black pepper. If you want to marinate the chicken longer, omit the lime and orange juice and add it right before cooking. You can marinate this chicken anywhere from 2-8 hours. 
• Onions and bell peppers: I used white onion and red and orange bell peppers. You can use any color bell pepper you prefer and can swap out white onion for yellow or red onion.
• Soy sauce: Soy sauce adds a great savory flavor and a bit of salt. I use the low-sodium version so it’s slightly healthier. 

How to Make Chicken Fajitas

Make the chicken marinade. Place the pounded chicken, olive oil, lime juice, orange juice, soy sauce, minced garlic, chili powder, cumin, oregano, kosher salt, cilantro, paprika, ancho chili powder, and black pepper in a large bowl and toss to evenly coat. Place it in the refrigerator and marinate while you prepare the rest of the ingredients. 

Cook bell peppers and onions. In a large skillet, cook the onions, bell peppers, soy sauce, and salt in a little olive oil for 10 minutes, until the onions are translucent and start to caramelize and the peppers are tender and cooked through. Transfer them to a large bowl.

Cook the chicken. In the same skillet, add the marinated chicken and cook for 5 minutes on each side until fully cooked and the chicken reaches an internal temperature of 165℉. Transfer the chicken onto a cutting board and let it cool slightly before cutting into strips.

Serve. Add the sliced chicken to the serving platter with the peppers and onions and serve with warmed corn or flour tortillas, guacamole, sour cream, and pico de Gallo.

How to Serve Chicken Fajitas

I recommend serving this recipe like traditional fajitas with all the delicious sides. Here are some of my favorites:

• Guacamole
• Sour cream, Mexican crema, or plain Greek yogurt
• Pico de Gallo
• Corn or flour tortillas

Grilling Method

You can also make this recipe on the grill! Clean and preheat the grill to high. Oil the grates and cook the chicken for 2-3 minutes on each side until it reaches an internal temperature of 165℉. Slice and serve as directed. 

Storing and Reheating

To store, place in an airtight container and refrigerate for up to 1 week. 

To reheat, place in the microwave and reheat in 30-second intervals until warmed.

More Mexican Recipes

• Easy Steak Fajitas
• Shrimp Fajitas
• Easy Chicken Tacos
• Crockpot Chicken Fajitas

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4.79 from 57 votes

Chicken Fajitas

By: Isabel Orozco-Moore

These Chicken Fajitas are ready in 30 minutes for a quick and easy Mexican dinner made with juicy chicken with tender peppers and onions.

Prep: 10 minutes minutes

Cook: 20 minutes minutes

Total: 30 minutes minutes

Servings: 6 servings

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Ingredients 

1x2x3x

For the chicken

• ▢ 2 pounds boneless skinless chicken breast, pounded to an even ½-inch thickness
• ▢ 2 tablespoons olive oil, plus more for cooking
• ▢ 2 tablespoons lime juice (about 1 lime)
• ▢ 2 tablespoons orange juice (about ½ navel orange)
• ▢ ½ cup chopped cilantro
• ▢ 1 tablespoon soy sauce
• ▢ 3 cloves garlic, minced
• ▢ 1 tablespoon chili powder
• ▢ 1 teaspoon ground cumin
• ▢ 1 teaspoon dried oregano
• ▢ 1 teaspoon kosher salt
• ▢ ½ teaspoon paprika
• ▢ ½ teaspoon ancho chili powder
• ▢ ½ teaspoon freshly ground black pepper

For the peppers and onions

• ▢ 2 tablespoons olive oil
• ▢ 2 bell peppers, red and orange, cut into thin strips
• ▢ 1 white onion, thinly sliced
• ▢ 1 teaspoon soy sauce
• ▢ Pinch kosher salt, plus more to taste

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Instructions 

• Add all the ingredients for the chicken to a large bowl and toss together to coat. Cover with plastic wrap and marinate in the refrigerator while you cook the vegetables.
• For the peppers and onions, heat the olive oil in a large skillet over medium-high heat. Add the peppers, onions, soy sauce, and kosher salt.
• Cook for 10 minutes, stirring occasionally, until the onions are translucent and begin to caramelize and the bell peppers are soft and tender. Transfer them to a bowl and cover with foil to keep warm.
• To the same hot skillet, add 1 teaspoon of olive oil and the marinated chicken. Cook for 10 minutes, flipping halfway through, until the chicken reaches an internal temperature of 165℉.
• Transfer the chicken to a cutting board and let it cool slightly before slicing into strips.
• Add the sliced chicken and peppers and onions back to the skillet, and give it quick toss to combine. Serve in warm corn or flour tortillas with guacamole, sour cream, and pico de gallo.

Notes

• To make on the grill: Clean and preheat the grill to high. Oil the grates and cook the chicken for 3-4 minutes on each side until it reaches an internal temperature of 165℉. Slice and serve as directed.
• You can use chicken thighs or chicken tenderloins instead of chicken breasts. If using, you do not need to tenderize it with a meat mallet.
• If you want to marinate for longer or prepare this dish ahead of time, omit the lime and orange juice and marinate for 2-8 hours. Add lime and orange juice right before cooking. Leaving the chicken in the citrus juices for too long breaks down the fibers and gives it a chewy texture.

Nutrition

Serving: 1serving | Calories: 289kcal | Carbohydrates: 7g | Protein: 34g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 815mg | Potassium: 754mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1929IU | Vitamin C: 59mg | Calcium: 35mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe?Leave a comment and star rating below!

This post was originally published in February 2019 and has been updated with new photos and more helpful tips.

Photography by Ashley McLaughlin.