Easy Chicken Fajitas

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The BEST Quick, Easy, & Budget Friendly Chicken Fajitas Recipe the whole family will love!

Easy Chicken Fajitas

One of our favorite dishes to eat on Tuesdays is Easy Chicken Fajitas.

 Why on Tuesdays?

My kids consider every Tuesday to be Taco Tuesday.

We don’t necessarily have to eat TACOS, but we do eat some type of Mexican Dish!

I love that this is such a quick, easy, healthy dinner that I can have on the table in less than 30 minutes.

This recipe calls for chicken breasts, pepper slices, and onion slices that are tossed in an easy homemade seasoning then piled on tortillas, but you could easily swap the chicken out for your favorite protein – steak works great!

When preparing the ingredients for this recipe, fresh is best. BUT, you can often find pre-sliced chicken at the meat counter and pre-sliced vegetables in the produce section.

Frozen works well too, when you’re really in a time pinch.

HOW TO PREPARE CHICKEN FAJITA INGREDIENTS:

As I mentioned earlier, you CAN buy many ingredients already prepared for you, but it is typically more budget friendly to buy whole ingredients and prepare them yourself at home. 

*BUDGET FRIENDLY TIME SAVER IDEA*

If Chicken Fajitas ( or Steak Fajitas, Shrimp Fajitas, etc) are in regular rotation on your menu plan, be sure to watch sales ads and purchase ingredients when they are on sale. ALL of these freeze well! Just buy on sale, bring home, and pre-slice them. Place in an airtight freezer safe container, label with contents and date, then pop in the freezer. When you’re ready to make them (ideally the night before) move the container to your refrigerator to unthaw. At meal time, you just toss in a heated skillet and cook! 

CHICKEN: When purchasing chicken for fajitas, I typically buy boneless, skinless chicken breasts. Our local supermarket runs them on sale for $0.99/lb about once a quarter, so I stock up! I pop them in the freezer for about 30 minutes to firm up before I begin slicing. Next, I trim each breast, then slice into thin horizontal strips. If the breast is thick, you may need to pound it flatter or slice the thickness in half before you begin your horizontal slices. Thinner, narrower strips cook faster!

PEPPERS: You can use any combination of bell pepper colors. They are not all the same price at our supermarket, so I tend to purchase whichever color is on sale. If I’m buying ahead, I’ll purchase the individual colors when they’re on sale, slice thin, then place in an airtight container, label with contents and date, then freeze them. When I’m ready to make fajitas, I can just remove the quantity I need.

ONIONS: Yellow, sweet onions tend to work best. We prefer Vidalia Onions when in season. I like to stock up when I can, slice them, then freeze them to use later, when not in season 🙂 Otherwise, I just buy yellow onions and slice thinly. If you don’t enjoy the “bite” of an onions flavor, soak them in cold water after slicing (if using fresh) to help reduce the bite. If I’m using frozen onion slices, I’ll add some water to the frozen bag when I place it in the fridge. They can soak as they unthaw.

MAKE-AHEAD TIPS:

Assemble all ingredients (NOT the tortillas…) together in a gallon size ziplock bag the night before cooking. Add the marinade to the bag and let it soak in. The next night, you’ll just need to pour into a hot skillet and cook! 

For a lower carb option, consider making this Chicken Fajita Salad! All the flavors you love in a fajita without the tortilla!

WHAT TOPPINGS DO YOU USE FOR FAJITAS: 

There are a multitude of toppings you can add to fajitas, depending on your preferences! Some ideas are:

• Shredded Cheese (Mexican blend, cheddar)
• Sour Cream
• Guacamole
• Queso (available in dairy aisle)
• Salsa
• Pico de gallo

HOW TO STORE LEFTOVER CHICKEN FAJITAS:

Place in an airtight container in the refrigerator. Store tortillas separately. They should be good for 3-5 days when properly stored.

Continue to Content

Yield: 6

Easy Chicken Fajitas

Print

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

• 3 chicken breasts
• 1 medium onion
• 1 lime
• 3 bell peppers red, yellow, green or orange
• 3 tablespoons olive oil divided
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon cumin
• salt to taste

Instructions

Slice onion and peppers into strips.

In a medium mixing bowl, combine 1 tablespoon olive oil, juice of 1 lime, chili powder, paprika, onion powder, pepper, cumin and salt.

On a cutting board, slice chicken into strips

In your mixing bowl, combine the chicken slices, onions, and peppers with the spice mixture.

In your skillet, heat 1 tablespoon olive oil over medium high heat.

Add 1/2 of the chicken and vegetable mixture and cook until chicken is done, onions are clear, and peppers are soft, about 3-5 minutes.

Remove from pan and set aside.

Repeat with remaining chicken and vegetable mixture.

Serve over tortillas with toppings of your choice, such as sour cream, guacamole, pico de gallo, etc.

Refried Beans and Mexican Rice make great side dishes!

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 200Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 51mgSodium: 157mgCarbohydrates: 10gFiber: 2gSugar: 4gProtein: 20g

Did you make this recipe?

Please leave a comment below & if you recreate this recipe, be sure to share a photo on Instagram. Tag me @when.is.dinner and hashtag #whenisdinner!

Don’t miss these additional delicious Mexican Food Recipes here at When Is Dinner:

• Taco Pie
• Mexican Lasagna
• Taco Stuffed Avocados
• Chicken Fajita Pasta
• Keto Cheese Shell Taco Cups
• Mexican Zucchini Burrito Boats
• Zucchini Chicken Enchiladas
• Beef and Bean Burritos
• Mexican Chicken

Originally Published 3/9/2013.