Chicken Fajitas: Juicy, Simple Weeknight Recipe

Sizzling, peppery chicken fajitas come together in about 20 minutes, delivering big flavor with minimal fuss.

Scale

680 g (1.5 lb) boneless skinless chicken thighs
3 bell peppers (mixed colors), about 450 g total
1 large yellow onion, about 200 g
30 ml (2 tbsp) olive oil
30 ml (2 tbsp) fresh lime juice
3 garlic cloves, minced (about 9 g)
15 g (1 tbsp) chili powder
5 g (1 tsp) ground cumin
5 g (1 tsp) smoked paprika
8 g (1 tsp) kosher salt
1 g (1/4 tsp) black pepper
8 small tortillas (corn or flour), warmed
Optional toppings: 60 g (1/2 cup) chopped fresh cilantro, 120 g (1 cup) sour cream or Greek yogurt, 1 large avocado sliced (about 150 g), lime wedges

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Slice and marinate the chicken: Pat the chicken thighs dry and slice into 1 cm (1/4 in) strips. Toss with olive oil, lime juice, minced garlic, chili powder, cumin, smoked paprika, and kosher salt. Marinate for 10–20 minutes.
Prepare the vegetables: Core and seed peppers and slice them into 1–1.5 cm (1/2 in) strips. Slice the onion similarly. Toss peppers and onions with salt and olive oil.
Heat the skillet and sear the chicken: Heat a skillet over medium-high heat until hot, about 2–3 minutes. Add oil and chicken in a single layer, sear for about 6–8 minutes total.
Cook the peppers and onions: Return skillet to heat, add peppers and onions, and sauté for 5–7 minutes until vegetables are tender-crisp.
Combine and finish: Return chicken to skillet, toss with vegetables, and add fresh lime juice and cilantro. Rest for 2 minutes before serving.
Warm tortillas and assemble: Warm tortillas, fill with chicken and peppers, top with avocado, sour cream, and lime wedges. Serve immediately.

Marinate chicken up to 24 hours for enhanced flavor. Cooked components can be stored separately for meal prep.