Chicken and pepper fajitas recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Chicken breast

Chicken, peppers and onion are fried with garlic, chilli and paprika to make chicken fajitas that are perfect for a midweek Mexican meal. Serve with tortilla wraps and salsa.

12 people made this

IngredientsServes: 4

  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons chilli powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried basil
  • 285g mini chicken fillets, sliced into strips
  • 2 tablespoons vegetable oil
  • 165g sliced onion
  • 75g green pepper, sliced
  • 75g red pepper, sliced

MethodPrep:20min ›Cook:7min ›Ready in:27min

  1. Mix garlic powder, chilli powder, paprika and dried basil in a large bowl. Add chicken; stir to coat with mixture.
  2. Heat oil in a large pan over medium heat. Add chicken, onion, green and red pepper; cook and stir until chicken is cooked through and vegetables are tender, 7 to 10 minutes.

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Reviews & ratingsAverage global rating:(15)

Reviews in English (11)

Very tasty and so quick to make. The family loved it!-03 May 2018

by Rondah

Teens loved it but requested I cut the peppers thinner next time. Easy and delicious! Definitely one for heavy rotation.-13 Aug 2018

Charred Chicken And Pepper Fajitas

2 large skinless, boneless chicken breast halves, cut into 1/2 inch pieces
1 yellow bell pepper, cut lengthwise into 1/2 inch pieces
1 red onion, thickly sliced
1/2 teaspoon dried oregano
1/4 teaspoon crushed chilies
2 tablespoons vegetable oil
1 lime, grated rind and juice of
salt and ground black pepper
4 flour tortillas (8 inch size)
sunflower oil, for brushing
leafy salad, to serve
2/3 cup sour cream

Chicken Fajitas

We can thank the cuisine of Tex-Mex for the classic fajita. Originally, the term referred to a grilled strip of meat served in a tortilla. These days you can find steak, chicken, shrimp, or even vegetarian fajitas. Minimal prep and minimal cook time means these can be on your dining room table FAST. Top them off with sour cream, pico de gallo, and guac and for an extra special treat go ahead and make your own flour tortillas! If you like a little extra spice on your fajitas go ahead and add some chili powder, cayenne, or paprika!

What to serve with fajitas

These can make up a meal all on their own, but we never turn down a good side dish. Go classic with some Mexican rice and refried beans. You can always serve up some chips with fresh salsa and an easy guacamole too!

Best fajita toppings

This is where you get to pile on all of your favorites! Classic fajitas might have sour cream, guacamole, and shredded cheddar. Why stop there? Top them with some corn salsa or a chimichurri! Those will really make your fajitas stand out.

Tried these yet? Let us know how it went in the comments below! You'll find this and 90+ other recipes in our new cookbook: Insanely Easy Chicken Dinners.

Editor's Note: The introduction to this recipe was updated on April 16, 2021 to include more information about the dish.

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Excellent! Added mushrooms that were about to go bad. Only had a sweet onion and red bell pepper on hand. Marinaded chicken in a plastic bag for easier clean up. Added a little of the marinade when cooking the chicken, making sure it came to boil for a few minutes.

Surprisingly delicious! I thought it might not be that flavorful, but it was really tasty. I served them with homemade guacamole, black beans, pico de gallo etc. I only marinaded the chicken for maybe 30 minutes and that was plenty of time. I like that the flavors were clean--nothing worse than the fake fajita sauce you buy in the store.

I used the recipe's ingredients but altered the technique and was pleased with the results, and used less oil. I had frozen chicken breasts from Costco, so I simmered them in chicken stock while I prepared the onions and peppers. I added the garlic to the vegetables, sautéing them together. I halved the chicken breasts after about 10 minutes so they would cook through the centers. When they were barely cooked through, I removed them from the pan. I added the lime juice to the chicken stock, along with seasonings (chili powder, more fresh garlic, etc) and then I reduced it to a glaze. I sliced the chicken and then tossed it in the glaze. I thought this added more flavor than marinating and was easier. My family dished up the veggies and chicken separately, but they could also be tossed in the same pan.

Great basic recipe. I would definitely consider making this every week. I calculated weight watcher points and one serving is only seven points.

I thought these were delicious and fresh but fiance thought bland. I really liked the chicken marinade though I took some other reviewers advice and added paprika and cumin which I think made a huge difference. She thought it would have been better if Iɽ marinaded the veggies as well. Maybe next time? Either way, I think it was a great quick and easy weeknight dish.

really good, basic recipe. Easy to make, little fuss. I had it with sour cream and homemade guacamole, which also tasted great.

Quick and easy, great flavor. I paired Pinot Bianco from Castello di Amorosa winery and it was great. Dinner in the back yard and the wine was a hit, also.

Just finished making and eating this: awesome and simple! I cannot believe how delicious this is. Sauteeing the chicken in the same pan you used for the onions and peppers without cleaning it in between is essential for the wonderful carmelization and integration of flavors. Yum!

I have been making this recipe for years. The method is key: you flavor the pan and oil first with the peppers and onions and jalenpeno, then infuse the chicken by searing it in the same pan, then mix everything together. There's no need for icky additional spices. Fajitas are supposed to be simple and not seasoned the way you might think in McCormicks flavor packets. I have yet to make this for anyone who complained about the taste.

I made this for my husband and I and we really liked this recipe. The Chipotle Pico De Gallo really makes it special.

This recipe is easy and delicious, perfect for a weekday meal. Will definitely make again!

I really liked this recipe. I'm not a big fan of spicy food, so I just left the marinade as is and added a pinch of hot pepper flakes to the onions as they were cooking. I also think it's better to marinate the chicken a bit longer than an hour - the flavor is better. All in all, a great fajita recipe that I will use again.

This was an excellent and simple meal. I added cumin and paprika to the chicken marinade.

This was good but not great. I wish I had taken other reviewer's advice and added more spices beyond salt and pepper. I don't know what that other reviewer was saying about baking the chicken. then again I think they just wanted to write their own recipe in here. I marinaded the chicken for just over 30 minutes, and would try a little longer if I made it again. Would give it 2.5 forks if possible.

Outstanding classic fajita flavor. The only change I would make is to saute the onions and peppers at the same time to avoid burning the onions.

This is a great base for a fajita marinade but it definitely needs some seasoning. We added to this a 1/2 teaspoon each of cumin, ancho chili powder and red pepper and it came out great.

This would be a great dish if it had a little more flavor and spice to it. Instead of baking the chicken as it says. What I did was boiled full boneless chicken breasts (about 10-20 min, depending on how thick the breasts were) In the mean time I sauteed the peppers, onions and garlic. After the chicken is done, I shred it by hand, pealing piece by piece. After the chicken is fully shredded I put it in the pan with the vegetables. I put about 1/4 cup of low-sodium reduced fat chicken stock in the pan with the chicken and vegetables, I let it cook down a bit, but still have plenty of juice left so I can make a rue sauce using some of the extra juice in the pan. I take some of the juice out of the pan and a little bit of flour mix it up to make it thick instead of watery, (by doing this it holds in the flavor and you aren't eating a watered down fajita.) After mixing the flour and the extra juice I'm ready to throw it back in the pan and mix it around. Don't let it cook to much longer, it should be close to ready at this point, also you might have to play around with the juice and flour, don't be afraid to experiment. While it is cooking I add cumin spice to the mix, as well as chopped habanero peppers. Depending on your sensitivity to hot/spicy foods, I also add either red pepper flakes or chili powder. A pinch of each gives this dish a nice kick.

We made it every week for a month. The chicken gets nice and tender in the marinade.

Excellent - very healthy and easy. I used wheat tortillas and it was a great, guilt-free meal. NOTE- the leftovers (not much) were even better!

A bit of a letdown - the citrus makes the chicken juicy, but if not for the cilantro, there wouldn't be much taste to it. Still, with all the right fix-ins (guac, sour cream, salsa, cheese), you're guaranteed a good meal.

Very tasty! I give the recipe 3.5 forks and highly recommend the following modifications: (1) add a lot more spices to the marinade, such as cayenne pepper, freshly ground black pepper, cumin, an extra garlic clove and chopped cilantro (2) cut the chicken into strips and marinate for at least 4 hours (3) when you saute the veggies, add some worchestire sauce and spices to them and (4) serve with sour cream, salsa, guacamole and shredded sharp cheddar cheese. Also, this recipe only served 2 people, granted my fiance is a big eater. You may want to double it if you are serving over three people.

Bland as the recipe is written. Adding additional seasonings is a must.

I like the method used in this dish, but with the addition of spices used in Quick Chicken Fajitas on this site. The combination of the two would rate a definite four forks.

Really great fajita dish. I've made fajitas many times, but this marinade was simple and the best I've ever used. The time frames for cooking were also right on the money! Great dish.

Great flavors. I added cumin and chili powder to enhance the flavors. The chicken was extremely moist and tender. A quick week night dinner.

1 Prep filling

Slice the chicken breasts into long strips. Peel and finely slice the onion . Finely slice the red and yellow bell pepper .

2 Fry chicken

Heat a non-stick pan over a medium-high heat with a drizzle of oil . Once hot, add the chicken and fry for 3-4 min until golden and cooked through. Transfer the chicken to a plate and set aside.

3 Fry vegetables

Return the pan to a medium heat with a second drizzle of oil . Add the onion and peppers and fry for 3-4 min.

4 Season

Return the chicken to the pan along with the fajita seasoning (spicy!) and a small splash of water. Fry, stirring, for 2 min or until the liquid has evaporated. Season with salt and pepper .

5 Add cheese

Sprinkle the chicken and the vegetables with the grated cheddar . Take the pan off the heat and cover with a lid. Set aside for a while until the cheese melts.

6 Serve

Heat the tortilla wraps . Load them with the cheesy chicken and vegetable filling. Serve with the sour cream and fresh coriander leaves.

Recipe: Lemon-pepper chicken fajita Yummy

Lemon-pepper chicken fajita – The perfect dinner for a busy weeknight. Fajitas are fun to make, fun to eat and easy to enjoy! Here is my recipe for a stove top version of Lemon Pepper Chicken Fajitas. By learning a few basic sauce recipes, you can kick your cooking credentials up a few notches, with very little effort.

The juice is a bit lemony, but mostly it is sour. But Lemon Pepper Chicken is not sour or even tangy. So anyway, I won't take you through the various methods I attempted before. Delicious Lemon-pepper chicken fajita formula and process is a culmination of the little ideas I`ve discovered within the last 7 years. Lemon-pepper chicken fajita is definitely a weekend cooking project, which is to state you will need a couple of hours to complete it, but when you have got the method down you can fry multiple set at the same time for household picnics or simply to have cold areas to consume from the icebox on a whim.

In this case, I am planning to teach you how to make Lemon-pepper chicken fajita for Mom with simple ingredients, the same as Chinese restaurants. My Lemon-pepper chicken fajita recipe is the better on earth!

I may also show you how to use up leftover steamed rice and make it into an appetizing, cheap, and flavorful meal for the whole family!

I attempted using somewhat less water than usual, which includes been advised elsewhere. It served a little occasionally, but other occasions, I’d to incorporate more and more water as the quinoa was cooking. Then, the dried quinoa assimilated way an excessive amount of the dressing I included later.

How to make Lemon-pepper chicken fajita?

Whether you reside all on your own or are an active parent, obtaining the full time and energy to organize home-cooked dishes may look like a daunting task. By the end of a hectic day, eating at restaurants or purchasing in may feel just like the quickest, best option. But convenience and processed food may have a substantial cost on your own temper and health.

Restaurants frequently function more food than you should eat. Many eateries function portions which are two to three situations greater than the advised nutritional guidelines. This encourages you to eat significantly more than you’d in the home, adversely affecting your waistline, blood stress, and danger of diabetes.

Once you prepare your own dishes, you’ve more control over the ingredients. By cooking for yourself, you can make certain that you and your family eat new, wholesome meals. This can help you to check and sense healthiest, boost your power, secure your fat and temper, and boost your rest and resilience to stress.

You can cook Lemon-pepper chicken fajita using 7 ingredients and 6 steps. Here is how you cook that.

Ingredients of Lemon-pepper chicken fajita:

  1. It’s 2 lb of Chicken breast, cut in strips.
  2. You need of jalepeno minced.
  3. Prepare 1 of Yellow+Red+1Poblano Pepper.
  4. It’s of Onion & garlic.
  5. It’s 1/4 cup of LmnPpr.
  6. You need 2/3 cup of oil.
  7. It’s of salt.

The chicken fajita marinade in these popular wraps is mouthwatering. A twist on an old classic. Directions Place chicken and garlic into a food processor and pulse until ground. This Lemon Pepper Chicken from Delish.com will make you excited for chicken again.

Lemon-pepper chicken fajita step by step:

  1. Slice Peppers & onion. Set aside..
  2. Combine minced garlic and jalepeno with lemon pepper seasoning, oil and salt in a bowl. This is the marinade..
  3. Put chicken in the marinade for 1 hour.
  4. Heat up stove top to med-Hi heat stir frying chicken for 10 mns. Add Peppers + cook like 12 more mns or until chicken is Browning/ caramelizing.
  5. Can add more oil if drying out…
  6. Delicious Tacos, with avocados, salsa, tomatos all the toppings.

If you throw chicken into a pan with salt and pepper and bake it for forever, of course it's going to be terrible. I know this sounds obvious, but it's what so many people trying to "eat healthy" do. Chicken with Creamy Garlic Lemon Pepper Sauce. Cooking times will vary depending on the size and thickness of the chicken breasts. Lemon pepper chicken is very versatile.

It’s cheaper to consume junk food than Lemon-pepper chicken fajita

Initially glance, it might appear that consuming at a junk food cafe is less costly than creating a home-cooked meal. But that is rarely the case. A study from the College of Washington School of Community Wellness exposed that people who make in the home tend to have healthiest overall diets without higher food expenses. Another examine found that frequent house chefs spent about $60 monthly less on food than those that ate out more often.

I don’t know how to cook Lemon-pepper chicken fajita

  • If you are intimidated by the prospect of preparing a home-cooked supper, it’s important to keep in mind that preparing is no correct science.
  • It’s often perfectly OK to miss an ingredient or change a very important factor for another Lemon-pepper chicken fajita.
  • Search on the web or obtain a basic cookbook for easy recipe ideas.
  • Much like such a thing, the more you cook, the greater you’ll become. Even if you’re an entire amateur in the kitchen, you’ll shortly grasp some quick, balanced meals.

What recipes should I personally use for Lemon-pepper chicken fajita?

Neutral oils like canola, plant and peanut fat have higher smoke factors, creating them well suited for baking chicken. Find out about selecting the proper fat for frying.

What should and must not be achieved when preparing Lemon-pepper chicken fajita

  • Make certain every thing is frozen in a sealable container or bag.
  • Beef specifically must be precisely wrapped.
  • Toast bread right from fridge, anti-waste plan urges.
  • Know that anything that has a top water material, like lettuce, will not be a similar following being icy and then defrosted.
  • Make an effort to freeze every thing when at its freshest. Defrost beef thoroughly before preparing, but other items such as for example bread for toasting could be baked right from the freezer.
  • Never refreeze organic meat that’s been frozen and then thawed – you can, however, freeze cooked meat that was freezing when raw.
  • Make sure the fridge isn’t stuffed so complete that air can not circulate.

Techniques for getting started!

Begin with new, balanced ingredients. Cooking sugary goodies such as for example brownies, cakes, and biscuits won’t support your health or your waistline. Likewise, putting too much sugar or sodium can transform a wholesome home-cooked meal into an poor one. To ensure meals are great for you as well as being tasty, start with healthy ingredients and taste with spices rather than sugar or salt.

Inventory up on staples. Materials such as for example grain, dinner, olive oil, spices, flour, and inventory cubes are basics you’ll probably us
e regularly. Keeping cans of tuna, beans, tomatoes and bags of frozen greens on hand may be beneficial in rustling up quick dishes when you’re pressed for time.

Provide yourself some leeway. It’s fine to burn off the grain or over-cook the veggies. After having a few attempts it can get easier, faster, and nicer!

How to Cut Chicken for Fajitas

Or, maybe we should say “how to pound chicken breast”, because really, pounding the boneless, skinless chicken breast until it is about an inch thick is what makes this easy chicken fajita recipe work so well. Plus, it’s fun to do! Perhaps the most defining feature of fajitas is that the meat—whether its steak or chicken—is always cut into thin, deeply flavorful strips, but before you can cut it, you need to pound it. Here’s how to get your chicken breast cut into those perfect fajita strips:

  1. Place your boneless, skinless chicken breasts into a zip-top bag, squeeze the air out and seal the top.
  2. Gather up all of your frustrations (if you’ve got them) and pound them out on that chicken breast until it’s about one-inch thick. You can use a mallet or even just a rolling pin. Note: this is also a very fun job for kids who are old enough to do this without hurting themselves, if you’re willing to outsource.
  3. Now we slice! With that chicken nice and thin, now it’s time to cut it into beautiful little strips. The thinner you slice the chicken, the faster it will cook, and the faster it will take on all the delicious flavors of the lime-y, pineapple-flecked fajita marinade you’re about to make.

Wok-Cooked Chicken Fajitas

1 teaspoon oil
1 pound boneless skinless chicken breast, cut in thin strips
1 large onion, cut in strips
1 green bell pepper, seeded and cut in strips
1 red bell pepper, seeded and cut in strips
4 cloves garlic, minced
2 tablespoons chili powder, or to taste
3 teaspoons ground cumin
1 teaspoon black pepper
cayenne pepper, to taste
salt, to taste
8 flour tortillas, warmed

The Benefits of a Braise

Pour the beer (or chicken stock) over the chicken breast and watch the steam rise. Mmmm. Reduce the heat and let it simmer a while. I only added 6 ounces of beer, but you can add more liquid if desired.

What is happening is the beer is now slowly finishing the cooking of the chicken, adding flavor, and also tenderizing the slices, so when you eat them, they will practically melt in your mouth.

Also, as the beer reduces in the pan, you&rsquoll be left with a thick sauce at the bottom of the pan that is filled with your original fajita seasonings that you can spoon over the top of your fajitas as you serve them, adding yet another layer of flavor and moisture.

This is the best way to make fajitas, in my opinion. So crazy good!

Add the pepper and onion mixture back to the pan and heat them up. Toss it all together and you&rsquore just about done.

Sheet Pan Chicken Fajitas

No joke. We got one single sheet pan here. Okay, maybe one small bowl as well to mix the seasonings but that’s it. One sheet pan. One small bowl.

So you have the seasonings in your one small bowl and then you have your chicken and veggies all on the sheet pan. You toss them altogether directly on the sheet pan (because, hello, why would we dirty up another dish), throw it in the oven, and then serve immediately with warmed tortillas (corn or flour, your choice).

I like to serve mine with pico de gallo + guacamole but these are also fine as is.

And if you’re like Ben and trying to stay away from “excess carbs” for our wedding, you can totally cut out the tortillas.

If you’re doing that, I just ask that you eat this directly off the sheet pan – you know, so you can save on some additional dishes.