Easy Chicken Fajitas - Healthy Recipes Blog (2024)

4.96 from 256 votes

Seasoning mix:

• ▢ 1 teaspoon sea salt
• ▢ ¼ teaspoon black pepper
• ▢ 2 tablespoons chili powder
• ▢ 1 teaspoon smoked paprika
• ▢ 1 teaspoon garlic powder
• ▢ ½ teaspoon dried oregano
• ▢ ½ teaspoon red pepper flakes

Fajitas:

• ▢ 3 medium bell peppers cut into thin strips (or 1 pound of frozen sliced peppers)
• ▢ 1 medium onion thinly sliced
• ▢ 2 pounds boneless skinless chicken breast cut into strips
• ▢ 2 tablespoons avocado oil

Optional, to thicken the sauce if using frozen peppers:

• ▢ 1 tablespoon cornstarch
• ▢ 1 ½ tablespoon cold water

• In a small bowl, combine the seasoning ingredients: sea salt, black pepper, chili powder, smoked paprika, garlic powder, dried oregano, and red pepper flakes. You can divide each of the spices in half and mix them in two different bowls. Half will season the veggies, and half will season the chicken.

  

• Heat 1 tablespoon of the oil in a large, deep skillet over medium-high heat. Add the bell peppers, onions, and half the seasoning mix. Cook, stirring often, until just tender, about 5 minutes. If the bottom of the skillet becomes too dry, add a little water, a tablespoon at a time. You can also reduce the heat to medium.

  

• Using a slotted spoon, remove the vegetables onto a plate. Add the remaining oil to the skillet, then add the chicken slices with the second half of the seasonings. Stir-fry until the chicken is almost fully cooked, about 4 minutes. Again, if the bottom of the skillet becomes too dry while you cook the chicken, add a little water.

  

• Return the vegetables to the skillet. Stir-fry everything together for 1-2 more minutes until the chicken is fully cooked and the dish is heated through.

  

• Serve the fajitas in bowls, drizzled with the pan juices, and topped (if you wish) with salsa, guacamole, sour cream, and/or shredded cheddar. You can also spoon them into warm tortillas or serve them in lettuce cups.

  

• If you'd like to marinate the chicken, mix half the spices with a tablespoon of olive oil and a tablespoon of lime juice. Place the chicken strips in a resealable bag and add the marinade, spreading it all over the chicken. Seal and marinate for two hours in the fridge.
• You can thicken the cooking liquids by stirring in a cornstarch slurry – 1 tablespoon of cornstarch mixed with 1 ½ tablespoons of cold water. This is optional and only needed if you've used frozen bell peppers, which release water into the dish.
• The nutrition info does not include cornstarch, tortillas, or toppings.
• You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them gently, covered, in the microwave at 50% power.

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