CHICKEN FAJITAS

Mexican food has always been one of my absolute favorites. Whether it's tacos, enchiladas, burritos, or fajitas, it's the kind of meal I never get tired of. And if you've ever ordered fajitas at a restaurant, you know the best part starts before you even take a bite—the sound of that sizzling skillet making its way through the dining room. Every time I hear it, I still get excited.

As a huge Friends fan, I can't help but think of Ross yelling, "Fajitas!" every time I make them. It always makes me laugh, and now it's become part of fajita night in our house.

This is one of my husband's favorite dinners, and it's on constant rotation in our kitchen. While this recipe uses chicken, we make it with steak just as often, and it's just as delicious. That's one of the things I love most about fajitas—they're incredibly versatile. You can swap the protein, change up the peppers, add your favorite toppings, and make them your own.

I love serving these with my homemade crema, fresh avocado, plenty of cilantro, and my Chorizo & Mushroom Rice on the side. They're quick enough for a busy weeknight, colorful enough for entertaining, and always disappear fast around our table.

Fresh, colorful, and packed with bold flavor, these Chicken Fajitas are one of those recipes you'll find yourself making on repeat. Whether you keep them classic or make them your own, don't forget all the toppings—they're the best part! ♥

Chicken Fajitas

Prep Time: 20 minutes | Cook Time: 15 minutes | Total Time: 35 minutes | Servings: 4

Ingredients

• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• ½ green bell pepper, sliced
• ½ yellow bell pepper, sliced (or any color bell pepper)
• ½ red onion, sliced
• 1 jalapeño or poblano pepper, sliced
• 2 garlic cloves, minced
• 1 bunch cilantro, chopped
• Zest of 1 lemon
• 2–3 tbsp fajita seasoning
• 1 tsp cayenne pepper
• Salt and freshly ground black pepper, to taste
• 2 tbsp olive oil, divided
• Fajita tortillas, for serving
• Shredded Mexican cheese blend, for topping
• Sliced avocado, for topping
• Crema, for topping (see recipe)
• Lemon wedges, for serving

Directions

1. In a large bowl, combine the chicken with 1 tbsp olive oil, fajita seasoning, cayenne pepper, salt, black pepper, and the lemon zest. Toss until evenly coated and marinate for 15 minutes.
2. In a separate bowl, combine the bell peppers, onion, jalapeño (or poblano), and garlic with the remaining 1 tbsp olive oil, fajita seasoning, cayenne pepper, salt, and black pepper. Toss to coat and marinate for 15 minutes.
3. Heat a cast iron skillet over medium heat. Add the chicken in a single layer and sear for 2–3 minutes, until nicely browned. Do not cook it all the way through. Avoid overcrowding the pan, or the chicken will steam instead of brown. Remove from the skillet and set aside.
4. In the same skillet, sauté the pepper and onion mixture for 3–4 minutes, until lightly browned and tender-crisp.
5. Return the chicken to the skillet and cook for another 5–8 minutes, stirring occasionally, until the chicken is cooked through.
6. Taste and adjust the seasoning if needed. Stir in the chopped cilantro just before serving.
7. Fill warm tortillas with the chicken and pepper mixture. Top with shredded Mexican cheese, crema, sliced avocado, fresh cilantro, and a squeeze of lemon juice.
8. Serve immediately. For a complete meal, enjoy with my Chorizo & Mushroom Rice (see recipe).

Jesse's Kitchen Tip

Don't overcrowd the skillet. Cooking the chicken in a single layer gives it a beautiful golden sear instead of steaming, creating the best flavor and texture.

Serving Suggestions

♥ Chorizo & Mushroom Rice (see recipe)
♥ Warm flour or corn tortillas
♥ Fresh guacamole or salsa
♥ Mexican street corn
♥ Margaritas or a cold Mexican lager

Storage

Refrigerator: Store leftover chicken and peppers in an airtight container for up to 4 days.

Freezer: Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating

Reheat in a skillet over medium heat until warmed through to help maintain the texture of the chicken and vegetables. Microwave if needed, but the skillet gives the best results.

Variations

♥ Use steak, shrimp, or tofu instead of chicken.
♥ Swap poblano for jalapeño for a milder flavor.
♥ Add mushrooms or sliced zucchini.
♥ Finish with Cotija cheese instead of shredded Mexican cheese.
♥ Top with pickled red onions for a tangy finish.

Baby Friendly?

Suitable for 12+ months

• Reduce or omit the cayenne for baby's portion.
• Cut the chicken and peppers into small, bite-sized pieces.
• Serve with soft avocado and tortilla pieces.
• Reduce the added salt.

RDH Tip

Fresh lemon adds bright flavor, but acidic foods can temporarily soften enamel. Rinse with water after eating and wait about 30 minutes before brushing your teeth.

- Bring the restaurant sizzle home, gather everyone around the table, and enjoy every bite. ♥