Foodedo recipe

Chicken Fajitas

Name: Chicken Fajitas
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 500 g chicken breast (thinly sliced); 2 bell pepper (thinly sliced); 1 yellow onion (thinly sliced); 2 tbsp olive oil; 2 tbsp fajita seasoning; 1 pinch salt; 8 piece flour tortilla; 1 lime (quartered)

30 min ·

These sizzling chicken fajitas are a weeknight crowd-pleaser — juicy, well-seasoned strips of chicken with charred peppers and onions, all wrapped up in warm tortillas with a bright squeeze of lime. Simple to pull together in 30 minutes, they're endlessly customizable with your favorite toppings.

Ingredients

8 items

500 gchicken breastthinly sliced
2bell pepperthinly sliced
1yellow onionthinly sliced
2 tbspolive oil
2 tbspfajita seasoning
1 pinchsalt
8 pieceflour tortilla
1limequartered

Method

5 steps

Step 1. Season the chicken: Pat the chicken strips dry with paper towels — this helps them sear rather than steam. Toss them with the fajita seasoning and a pinch of salt until evenly coated.
Step 2. Sear the chicken: Heat 1 tbsp of olive oil in a large skillet or cast-iron pan over high heat until shimmering. Add the chicken in a single layer and cook for 3–4 minutes per side, until golden brown and cooked through with no pink remaining. Avoid overcrowding the pan — cook in batches if needed. Transfer to a plate and loosely cover with foil to rest.
Step 3. Char the peppers and onion: Add the remaining 1 tbsp of oil to the same pan and keep the heat high. Add the sliced peppers and onion and cook, stirring occasionally, for 5–6 minutes until softened and charred at the edges. Season lightly with salt.
Step 4. Combine and finish: Return the rested chicken to the pan with the vegetables and toss everything together for about 1 minute, letting the flavors meld. Squeeze half the lime over the pan and toss once more.
Step 5. Warm the tortillas and serve: Warm the tortillas one at a time in a dry skillet over medium heat for 30 seconds per side, or char them briefly over a gas flame. Serve the chicken and vegetable mixture in the warm tortillas with the remaining lime wedges on the side for squeezing.