In recent years, our meals have become simpler, focusing on a hearty protein (it does not always have to be meat) at the center surrounded by plenty of vegetables. This approach has made our meals easier to prepare and even more delicious. These one-pan Chicken fajitas are just that, making them my top choice for quick and simple outdoor family meals. I am so excited to share this recipe with you today. I hope you will enjoy watching the video, too.
Not only do these chicken fajitas are easy to make, but they’re really flavorful and healthy. A classic Mexican recipe, juicy chicken, seasoned, and cooked to perfection, then tossed with sauteed bell peppers and onions. Serve in warm tortillas with your favorite toppings. It is sure to get rave reviews from all the family! This was our Canada Day dinner.
The recipe is ready to serve in 30 minutes. I start with marinating the chicken with a fajita seasoning mix, which is cumin powder, oregano, paprika, chili powder, garlic powder, and onion powder. I like to use fresh garlic instead of garlic powder and add coriander powder as well. It creates a nice balance and is my go-to whenever I do chicken in a skillet (you should also check my Kathi Roll with lemon sriracha chicken). So, while the chicken is marinating, I cook sliced peppers and sliced onions in a skillet. A cast iron skillet is really great for this recipe.
When the veggies are done, the chicken is cooked in the same hot skillet. As you add the chicken to the pan, you should hear a sizzle sound. I suggest slicing the chicken thinly and cooking on medium-high heat in small batches so it browns and sears on the outside and remains moist inside.
Once the chicken is cooked, return the vegetables to the pan and add any juices that may have come out when the veggies and some of the chicken was resting. This will help deglaze the bottom of the pot and add to the flavor of the dish. Cook for another minute or so until it’s all hot.
This recipe makes enough for 4 servings, perfect for a family of 3. You can adjust the quantities to serve as many people as you want. I like to serve Chicken fajitas with warm Gluten Free Corn tortillas. While they taste great on their own, toppings can make all the difference. From a dollop of Greek yogurt to avocado slices, and paired with fresh salad, fajitas are a fun way to serve customizable options for your family or parties! When I make them for a party, I usually cook the veggies and chicken a day ahead and mix them only when I am heating up in the oven before serving. If you’ve got some leftovers, they are great in salads, burritos, over rice, or even in pasta, etc.
I really hope you try my version of Chicken Fajitas. They will have your family going for seconds and you’ll feel good about serving this healthy meal.
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Ingredients
- 1-1/2 pounds boneless skinless chicken breasts, cut into thin strips
- 1/2 sweet red pepper, thinly sliced
- 1/2 green pepper, thinly sliced
- 1/2 yellow pepper, thinly sliced
- 1/2 red onion, thinly sliced
- 1 tbsp lemon juice
- 1 tbsp orange juice
- 3-4 tbs olive oil, divided
- 1-1/2 teaspoons salt
- 1-1/2 teaspoons dried oregano
- 1 teaspoons ground cumin
- 1/2 teaspoon ground coriander
- 1 tsp onion powder
- 1 tsp garlic powder or crushed garlic
- 3/4 tsp chili powder
- 1 tsp paprika
- 2 green onions, thinly sliced
- Cilantro for garnish
- 6 GF Corn tortillas (6 inches), warmed
- Thinly sliced jalapeno, shredded cheddar cheese, salsa, sliced avocado or guacamole, sliced red onions and Greek yogurt or sour cream
Instructions
- In a small bowl combine fajita seasoning and stir to combine.
- Cut chicken breasts into thin strips 1 to 1.5 inches long.
- Add fajita seasoning, lemon juice and orange juice to chicken, and stir to coat.
- Marinate chicken for 15 minutes at room temperature or longer in the refrigerator. Make sure to remove chicken from the refrigerator at least 15 minutes before cooking so it is not too cold when cooked (this will help it brown quickly).
- In a cast iron skillet over medium high heat, add 1 tbsp of Olive Oil. Once the oil is hot, cook the vegetables (peppers and onion). Season with salt.
- Once they are tender remove in a bowl.
- Add some oil in the same skillet. Cook chicken in 2-3 small batches for about 2 minutes on each side. When chicken is sliced thin it cooks faster.
- Return pepper mixture to pan. Stir everything together.
- Serve immediately with warmed Gluten free corn tortillas and extra toppings.
angiesrecipes
That looks really moreish and healthy too!
Carol
The fajitas look delicious. Great meal.
Tandy I Lavender and Lime
I know what I am having for lunch tomorrow! Thanks for the inspiration 🙂