Chicken Fajitas
Skinless chicken breasts, olive oil and red bell pepper come together in this chicken — 70 minutes, 7 steps, and the kind of result worth repeating. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 7 steps.
You'll mainly reach for frying pan / skillet and pan. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (1)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: Gluten
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Slice the chicken breasts into thin strips and toss them with 1 tablespoon of olive oil, the cumin, smoked paprika, crushed red pepper, a good pinch of salt and the juice of half the lime; let marinate for 15 minutes.
- Slice the red and green peppers and the onion into thin strips and mince the garlic.
- Heat 1 tablespoon of oil in a large skillet over high heat, add the chicken in a single layer and cook for 5 to 6 minutes, turning once, until browned and cooked through to an internal temperature of 74 C (165 F), then transfer to a plate.
- Add the remaining tablespoon of oil to the same pan, then add the peppers and onion and cook over high heat for 5 to 7 minutes until softened and charred at the edges.
- Stir in the garlic and cook for 1 minute, then return the chicken and any resting juices to the pan and toss everything together for 1 to 2 minutes to heat through.
- Squeeze over the remaining lime juice and adjust the seasoning with salt and black pepper.
- Warm the tortillas in a dry pan or microwave, then serve the sizzling chicken and peppers alongside so everyone can build their own fajitas.
You'll use: Frying pan / skillet · Pan · Microwave
Ingredient substitutions
- Lime
- lemon
Tips & common questions
How long does Chicken Fajitas take to make?
About 70 minutes from start to finish — an estimate based on the 7 steps and 12 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of lime?
Try lemon. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Chicken Fajitas is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Chicken fajitas - La Hacienda - Sarah Stierch.jpg by Missvain, CC BY 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.