Chicken Fajitas (Fajitas de Pollo)

Chicken Fajitas (or Fajitas de Pollo) are SO good and not traditional Mexican food. That’s right. It’s Tex Mex!

I love them because they are ready in under 30 minutes, loaded with flavor, and always a hit with the whole family.

Easy and fast – the perfect combination for a weeknight meal.

They are just as tasty as Beef Fajitas and Shrimp Fajitas. Serve on top of warm tortillas, sour cream, and plenty of fresh salsa. 

Ingredients

• chicken strips
• ground cumin
• ground oregano
• chili powder (or red pepper flakes)
• ground cayenne (optional)
• salt
• ground black pepper
• oilve oil
• onion or 1 tbsp onion powder
• garlic clove or 1 tbsp garlic powder
• green bell peppers
• red bell peppers 
• yellow bell peppers 
• fresh lime juice

This homemade fajita seasoning mixture consists of basic ingredients you might already have in your pantry.

Cayenne is spicy. If spice is not you’re thing, swap out for paprika or omit all together. 

Marinated chicken takes time. We’re going for an easy meal that’s ready in minutes, not hours.

Instructions

• Rinse the chicken strips and pat dry.
• Sprinkle with cumin, oregano, cayenne (if using), chili powder, salt, and pepper.
• Mix well in a medium bowl and cover completely with the spices.

Nowadays, you’ll find fajita meat at the grocery store.

No chicken strips at the store? Buy boneless skinless chicken breasts or chicken thighs and slice it up into thin strips on a cutting board.

Very Important! Be sure to pat dry the chicken well. This will ensure that the chicken gets a nice char.

• In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
• Add chicken. Cook for 4 minutes.
• Stirring occasionally. Then add the peppers, onion, and garlic.
• Cook for an additional 4-5 minutes, or until the peppers are soft.

In order to get a good sear on the chicken, the skillet needs to be really hot. 

Many people use a large cast iron skillet because that’s what the restaurants use. Those types of skillets are ideal for searing.

Sheet Pan Instructions

Above, you see me using a skillet big enough to include all the ingredients, but you can also use a sheet pan. Place everything in a single layer. 425 degrees F oven. Cook for 25 minutes.

• Turn the heat off. 
• Squeeze the lime juice all over the chicken and peppers.
• Serve with tortillas, salsa, and lime wedges.

Use all three peppers, two of the peppers, or more of one type of peppers.

Flour tortillas are most commonly served with fajitas. Or, use corn tortillas, or for a carb-friendly version, serve as lettuce wraps. 

Storing Instructions

Store any leftovers in an airtight container for up to 4 days. To freeze, place the leftovers in a sealable Ziplock bag and remove as much air as possible. Store in the freezer for up to 3 months. 

SIDE DISH RECIPES:

• Mexican Rice
• Frijoles de la Olla 
• Cactus Salad
• Elote Mexicano (Mexican Street Corn)

Amazingly tender, juicy Chicken Fajitas (or Fajitas de Pollo) made in just a fraction of the time. Truly the easiest, no fuss recipe ever for busy nights.

Serve with your favorite toppings and wash it down with a virgin mojito. Provecho!

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