Chicken Fajitas
Easy Weeknight Chicken Fajitas with Optional Zesty Citrus Marinade
This classic chicken fajita recipe delivers juicy strips of marinated chicken and perfectly caramelized bell peppers and onions, all ready in under 30 minutes. It's a simple, customizable meal that’s perfect for a busy weeknight. Serve them wrapped in warm tortillas or over a bed of rice for a satisfying Tex-Mex favorite.
Prep time: 10 minutes Cook time: 15 minutes
Total time: 25 minutes Servings: 4
Ingredients
1.5 pounds (680 g) boneless, skinless chicken breasts, sliced into 1/4-inch (6 mm) strips
1 red bell pepper, sliced (approx. 150 g)
1 green bell pepper, sliced (approx. 150 g)
1 yellow onion, sliced (approx. 150 g)
2 tablespoons (30 ml) olive oil, divided
2 tablespoons (28 g) fajita seasoning (store-bought or homemade)
1 teaspoon (5 ml) lime juice
1/4 cup (60 ml) chicken broth or water
8-12 flour or corn tortillas, for serving
Optional toppings: sour cream, salsa, guacamole, cilantro
Heat It Up with Eleven Eleven Sauce. For a bright, Zesty kick, whisk 2 tablespoons of WesMarMi Verde into the chicken marinade. The fresh citrus and herbs infuse the chicken with an incredible flavor that balances the smokiness of the skillet.
Heat Level: 0 out of 10 🔥
Eleven Eleven Sauce’s Wes Mar Mi is a bright, citrus-forward hot sauce made without vinegar, using organic lime and lemon juice for a clean, tangy snap and zero heat. It’s intensely flavorful yet refreshingly light, perfect for finishing tacos, marinating chicken or fish, or waking up bowls and salads. Add a bottle to your cart for a fresh, natural kick that makes everyday meals taste lively.
1. In a medium bowl, toss the sliced chicken with 1 tablespoon of olive oil, fajita seasoning, and lime juice. Ensure all pieces are evenly coated. If using the WesMarMi Verde variation, add it here and mix well.
2. Heat the remaining 1 tablespoon of olive oil in a large black cast iron skillet over medium-high heat until shimmering. Add the seasoned chicken strips and cook for 3-4 minutes, stirring occasionally, until they are browned and mostly cooked through. Remove the chicken from the skillet and set aside.
3. Add the sliced bell peppers and onions to the same skillet. Cook for 5-7 minutes, stirring often, until the vegetables begin to soften and caramelize. If the pan is dry, add a splash of chicken broth or water to deglaze the pan.
4.Return the cooked chicken to the skillet with the vegetables. Toss everything together to combine and cook for 1-2 minutes until the chicken is heated through.
5. Warm your tortillas according to package directions (microwave, oven, or skillet). Serve the chicken and vegetable mixture immediately with warm tortillas and your favorite toppings.
Tips & Variations
For extra flavor, marinate the chicken in the seasoning and oil mixture for up to 30 minutes before cooking.
Use shrimp instead of chicken for a delicious seafood fajita variation.
Cut all the vegetables into large chunks instead of strips and roast them on a sheet pan at 400°F (200°C) for 15 minutes before adding the chicken.
Other Users Suggest
Replacing chicken breast with 1.5 lbs of flank steak (sliced thinly against the grain) for a richer beef flavor. Marinate for at least 30 minutes for best results.
Swapping bell peppers for 1 cup of sliced zucchini and 1 cup of sliced mushrooms to change the vegetable profile.
Substituting olive oil with avocado oil (2 tablespoons) for a higher smoke point during cooking.
Storage, Reheat & Freeze
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Store the filling separately from the tortillas.
Reheat: Reheat the filling in a skillet over medium heat or in the microwave until warmed through.
Freeze: The cooked chicken and pepper mixture can be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat.
Nutrition Facts (per serving)
Calories: 380 Protein: 45g Carbs: 15g Fat: 15g
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