Meat + Poultry Easy Chicken Fajitas 5.0 (1,431) 23 Reviews This chicken fajita recipe is great for a quick, weeknight-friendly meal. By Dani Shaub Updated on October 26, 2022 Print Rate It Share Share Tweet Pin Email Active Time: 20 mins Total Time: 30 mins Yield: 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. Ingredients 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 Directions 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. 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. Transfer chicken and vegetables to a large bowl and serve with warmed tortillas, lettuce, cheese, salsa, sour cream, and lime wedges. 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. Rate it Print