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Easy Chicken Fajita Dinner Recipe with Fresh Veggies for Perfect Weeknight Meals

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A quick and easy chicken fajita dinner featuring fresh sautéed bell peppers and onions, perfect for a flavorful and wholesome weeknight meal ready in under 30 minutes.

Ingredients

Scale
  • 1 pound boneless skinless chicken breasts, sliced into thin strips
  • 1 red bell pepper, sliced into thin strips
  • 1 yellow bell pepper, sliced into thin strips
  • 1 green bell pepper, sliced into thin strips
  • 1 medium yellow onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil or avocado oil
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • Salt and black pepper to taste
  • Juice of 1 lime
  • Chopped fresh cilantro (optional for garnish)
  • Flour or corn tortillas, warmed
  • Sour cream or Greek yogurt (optional for topping)

Instructions

  1. Slice chicken breasts into thin strips about 1/2 inch thick. Slice bell peppers and onion into thin strips of similar size. Mince garlic.
  2. In a mixing bowl, toss chicken strips with chili powder, smoked paprika, ground cumin, garlic powder, crushed red pepper flakes (if using), salt, and black pepper until well coated. Let sit while heating the pan.
  3. Heat a large skillet over medium-high heat and add 2 tablespoons of olive or avocado oil. Heat until shimmering but not smoking.
  4. Add chicken strips in a single layer without overcrowding. Cook undisturbed for 2-3 minutes until golden, then flip and cook another 2-3 minutes until cooked through. Remove chicken and set aside.
  5. In the same skillet, add a little more oil if needed. Add sliced onions and bell peppers. Sauté, stirring occasionally, for 5-6 minutes until tender but still slightly crisp. Add minced garlic in the last minute to avoid burning.
  6. Return chicken to the skillet with veggies. Toss and cook for another minute to combine flavors. Remove from heat and squeeze fresh lime juice over the mixture. Sprinkle chopped cilantro if desired.
  7. Warm tortillas in a dry skillet or microwave. Spoon chicken and veggie mixture onto each tortilla. Add sour cream or Greek yogurt if desired, then fold and serve warm.

Notes

Preheat the pan well before adding oil to prevent sticking and help chicken brown nicely. Cook chicken in batches if needed to avoid overcrowding. Add garlic near the end of sautéing veggies to prevent burning. Let chicken rest a minute after cooking to keep it juicy. For gluten-free, use corn tortillas. For dairy-free, substitute sour cream with avocado slices or dairy-free yogurt. To keep bell peppers crisp, sauté for 5-6 minutes and avoid overcooking.

Nutrition

Keywords: chicken fajitas, easy dinner, weeknight meal, quick recipe, sautéed veggies, healthy fajitas, Mexican dinner

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