Description
Fast, flavorful, and weeknight-easy: tender chicken strips with sweet peppers and onions, tossed in a bright lime-garlic fajita seasoning.
Cook in a single skillet or on a sheet pan for minimal cleanup and maximum payoff.
Ingredients
1 1/2 lb (680 g) boneless skinless chicken breasts, thinly sliced
3 bell peppers, assorted colors, thin strips
1 large red or yellow onion, thin slices
2 tbsp olive oil, divided
1 lime, juiced (about 2 tbsp)
Fajita Seasoning
1 1/2 tsp chili powder
1 tsp ground cumin
1 tsp smoked or sweet paprika
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp oregano
1 tsp fine salt (or to taste)
1/2 tsp black pepper
Pinch red pepper flakes (optional)
To Serve
8 to 10 small tortillas (flour or corn)
Toppings: salsa, avocado or guacamole, shredded cheese, sour cream or Greek yogurt, cilantro, lime wedges
Instructions
1. Mix seasoning: In a small bowl, combine chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, pepper, and red pepper flakes.
2. Season chicken: In a large bowl, toss chicken with 1 tbsp olive oil, half the seasoning, and half the lime juice. Set aside 5 to 10 minutes while you prep veggies.
3. Skillet method: Heat 1 tbsp olive oil in a large skillet over medium-high. Add peppers and onions with a pinch of salt; cook 4 to 5 minutes until crisp-tender. Transfer to a plate.
4. Sear chicken: In the same skillet, add chicken in a single layer (work in batches if needed). Sear 2 to 3 minutes per side until cooked through.
5. Combine: Return peppers and onions to the pan, add remaining seasoning and lime juice. Toss 30 to 60 seconds until glossy and well coated. Taste and adjust salt, lime, or heat.
6. Warm tortillas and serve: Warm tortillas in a dry skillet or microwave wrapped in a damp towel. Fill with fajita mix and desired toppings.
7.
8. Sheet pan option: Heat oven to 425 F (220 C). Toss peppers, onions, and chicken with oil, seasoning, and lime on a rimmed sheet pan. Spread evenly. Roast 18 to 22 minutes, stirring once, until chicken is cooked and veggies are tender with charred edges.
Notes
Make-ahead: Slice chicken and veggies up to 24 hours ahead. Mix seasoning in advance. Marinate chicken with oil, seasoning, and lime up to 8 hours.
Protein swaps: Use chicken thighs, steak (flank or skirt, sliced thin), shrimp (roast 8 to 10 minutes), or pressed tofu strips.
Veg swaps: Add zucchini strips, mushrooms, or corn kernels. For heartier veggies like carrots, slice very thin.
Diet notes: Use corn tortillas for gluten-free; swap Greek yogurt for sour cream to boost protein; skip cheese for dairy-free.
Serving ideas: Build bowls over rice or quinoa with beans and lettuce; or make quesadillas with leftovers.
Storage: Refrigerate in airtight containers 3 to 4 days. Reheat gently in skillet. Great for meal prep lunches.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Category: Dinner / One-Pan
- Method: Skillet or Sheet Pan
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1/4 recipe
- Calories: 320
- Sugar: 7g
- Sodium: 760mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 95mg