For garnish:
Making chicken fajitas at home is simple, quick, and delicious! See the recipe card below for printable instructions.
Here are some helpful tips and variations to customize your chicken fajitas.
Mexican chicken fajitas are usually served with rice and beans, but corn is another great side. If you’re looking to keep the carb count down, cauliflower rice is an excellent option. And don’t forget the margaritas!
Yield: 4 servings
Serving Size: 2 fajitas
Marinate the chicken with lime juice, and season with chile powder, salt, pepper, garlic powder and cumin.
Season vegetables with salt and pepper and toss with olive oil.
To grill the onions and peppers outside on the grill, use a cast iron skillet and grill covered over medium heat until tender, about 15 minutes. Or, to cook them indoors, you can use a large skillet on the stove over medium heat for 16 to 18 minutes, covered until the onions and peppers are soft.
Heat an outdoor grill or indoor grill pan over medium heat; grill chicken until cooked through, about 8 minutes on each side.
Transfer to a cutting board when done and cut into strips. Once cooked, combine with the peppers and onions.
Serve immediately with warmed tortillas, cheese and toppings.
Serving: 2 fajitas, Calories: 299 kcal, Carbohydrates: 27 g, Protein: 39 g, Fat: 10.5 g, Cholesterol: 7.5 mg, Sodium: 423 mg, Fiber: 15.5 g
These chicken fajitas are made with juicy grilled chicken breast, bell peppers, and onions and served sizzling hot with warm tortillas and shredded cheese.
My husband Tommy is a creature of habit. Anytime we eat at a Mexican restaurant, he always orders chicken fajitas. When we went to Mexico years ago, he may have ordered them almost every night! So naturally, these healthy chicken fajitas have become a regular in our home. We make them for dinner at least once a month and the whole family enjoys them. (If, like my husband, you love fajitas but want some variety, try my Spicy Breakfast Fajitas, Grilled Steak Fajitas, and Shrimp Fajitas too!)
True story, when I started dating Tommy, he invited me over for dinner and made these chicken fajitas! They are quick, flavorful, and perfect for busy weeknights. Here’s why we make them again and again!
Here’s a quick list of ingredients you’ll need to make these easy chicken fajitas. Scroll down to the recipe card below for exact measurements.
For garnish:
Making chicken fajitas at home is simple, quick, and delicious! See the recipe card below for printable instructions.
Here are some helpful tips and variations to customize your chicken fajitas.
Mexican chicken fajitas are usually served with rice and beans, but corn is another great side. If you’re looking to keep the carb count down, cauliflower rice is an excellent option. And don’t forget the margaritas!
Yield: 4 servings
Serving Size: 2 fajitas
Marinate the chicken with lime juice, and season with chile powder, salt, pepper, garlic powder and cumin.
Season vegetables with salt and pepper and toss with olive oil.
To grill the onions and peppers outside on the grill, use a cast iron skillet and grill covered over medium heat until tender, about 15 minutes. Or, to cook them indoors, you can use a large skillet on the stove over medium heat for 16 to 18 minutes, covered until the onions and peppers are soft.
Heat an outdoor grill or indoor grill pan over medium heat; grill chicken until cooked through, about 8 minutes on each side.
Transfer to a cutting board when done and cut into strips. Once cooked, combine with the peppers and onions.
Serve immediately with warmed tortillas, cheese and toppings.
Serving: 2 fajitas, Calories: 299 kcal, Carbohydrates: 27 g, Protein: 39 g, Fat: 10.5 g, Cholesterol: 7.5 mg, Sodium: 423 mg, Fiber: 15.5 g
