Okay, picture this: it’s a crazy busy weekday evening, and your stomach is grumbling louder than your phone’s notifications. That’s exactly when my trusty 15-minute chicken fajitas swoop in to save the day. The sizzle of juicy chicken strips hitting the hot pan, the smell of bell peppers caramelizing just right, and the pop of vibrant colors—it’s like a fiesta in your kitchen in no time! Plus, I’m all about keeping dinners healthy but still bursting with flavor, and these fajitas do just that without ditching the fun. Trust me, once you try this, the “what’s for dinner?” panic will be a thing of the past.
Optional: avocado slices or a dollop of Greek yogurt
How I Make It
Step 1:
First, I grab my trusty cast iron skillet and heat up the olive oil over medium-high heat. While it warms, I toss the thinly sliced chicken with chili powder, smoked paprika, cumin, garlic powder, salt, and pepper to evenly coat those flavorful strips.
Step 2:
Once the oil is shimmering, in go the chicken strips in a single layer. Let them cook undisturbed for about 2 minutes to get that golden crust, then stir and cook another 2-3 minutes until the chicken is cooked through and juicy. The smell here is irresistible!
Step 3:
Remove the chicken to a plate, then add the sliced peppers and onions to the same pan. Toss them with a pinch of salt, and let them sauté for about 3 minutes until tender but still crisp with bright, popping colors.
Step 4:
Return the chicken to the pan and toss everything together for a final minute so the flavors meld beautifully.
Step 5:
Warm your tortillas quickly on a dry skillet or in the microwave wrapped in a damp paper towel to keep them soft and pliable.
Step 6:
Plate it up! Serve your chicken and pepper mix scooped into tortillas, sprinkled with fresh cilantro, and a squeeze of lime juice to brighten everything up. Add avocado slices or Greek yogurt if you want that creamy finish.
Variations & Tips
Swap chicken breasts for thinly sliced chicken thighs for extra juiciness.
Add a pinch of cayenne pepper if you like things spicy.
Use bell peppers of any color you have on hand—each gives a slightly different sweetness.
Make it gluten-free by wrapping the fajitas in corn tortillas instead.
If short on time, buy pre-sliced chicken and peppers—no shame in shortcuts!
For an extra layer of flavor, add a splash of lime juice and a sprinkle of smoked paprika at the end.
How I Like to Serve It
I love throwing these fajitas alongside a simple black bean salad or some fresh corn salsa—perfect for a quick weeknight dinner or casual weekend get-together. They’re light enough to enjoy in the summer but cozy with a side of warm rice on chillier evenings. Bonus: kids usually love the colorful veggies, which helps me sneak in some healthy goodness!
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet to keep the peppers crisp.
If you’re meal prepping, keep the fajita filling and tortillas separate for best texture.
Closing: This recipe is my go-to because it turns everyday ingredients into a vibrant, healthy dinner fast—proof that tasty and nutritious can totally go hand in hand.
