Easy Chicken Fajitas


This chicken fajita recipe is great for a quick, weeknight-friendly meal.

Active Time:
20 mins
Total Time:
30 mins
4 servings

Fajitas are a great option for a family or large group of friends. Set up the components on a buffet, so everyone can pick and choose the toppings they want. If you like, feel free to swap in pork loin for the chicken.


  • 1 teaspoon chile powder

  • 2 teaspoons kosher salt

  • 1 teaspoon ground cumin

  • 1 teaspoon onion powder

  • 1/2 teaspoon garlic powder

  • 1 tablespoon cornstarch

  • 1/4 cup water

  • 4 tablespoons extra-virgin olive oil, divided

  • 2 whole skinless, boneless chicken breasts (about 2 pounds), cut into 1/2-inch strips

  • 1 green bell pepper, cored, seeded, and cut into thin strips

  • 1 medium onion, thinly sliced

  • 2 tablespoons fresh lime juice, plus lime wedges for serving

  • 8 flour tortillas, warmed

  • Shredded lettuce, for serving

  • Shredded cheddar cheese, for serving

  • Salsa, for serving

  • Sour cream, for serving


  1. In a resealable plastic bag, combine chile powder with salt, cumin, onion powder, garlic powder, cornstarch, water, and 2 tablespoons of the oil. Add chicken, bell pepper, and onion. Seal bag and knead gently to coat. Refrigerate for 15 minutes.

  2. Heat the remaining 2 tablespoons of oil in a large nonstick skillet until shimmering. Empty the contents of the bag into skillet and cook over high heat, stirring occasionally, until vegetables are crisp-tender and chicken is cooked through, about 8 minutes. Remove from heat and stir in lime juice.

  3. Transfer chicken and vegetables to a large bowl and serve with warmed tortillas, lettuce, cheese, salsa, sour cream, and lime wedges.

    Easy Chicken Fajitas
    William F. Dickey II

Suggested Pairing

There are a number of reds that would work with fajitas — Monastrell from Spain, Malbec from Argentina, a Grenache-based red from the South of France, or a Zinfandel from California.

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