Chicken Fajitas

So they aren’t technically speaking Mexican, they are considered Tex-Mex.  Apparently, fajitas, as we know them today, were first introduced around the 1940’s.  Mexican ranch workers were given some of the less tender cuts of meat, specifically skirt steak, when a cow was butchered so they marinated the meat in citrus and spices to tenderize.  Originally fajitas were made exclusively from skirt steak, today we call anything made with fajitas spices a fajita.  I just call them delicious.


Chicken Fajitas

Course: dinner, entree, lunch, Main Course
Cuisine: Chicken, Mexican
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Calories: 359 kcal

This is one of my go-to meals when I need to feed a crowd.  Everyone loves fajitas, add a little guacamole and sour cream and you have an easy meal that you can get on the table in about 30 minutes.

I make a couple batches of the seasoning mix to speed up the prep.



Fajita Seasoning

  • 2 limes juiced
  • 2 t cumin
  • 1/2 tsp. cayenne pepper
  • 2 t chipotle powered
  • 1 T crushed oregano
  • 1 T chili powder
  • 2 t coriander
  • 4 chicken breasts boneless and skinless
  • Kosher salt
  • Freshly ground black pepper

For the Fajitas

  • 1 T extra-virgin olive oil
  • 1 green bell peppers thinly sliced
  • 1 red or orange bell peppers thinly sliced
  • 1 poblano pepper large
  • 1 large sweet onion thinly sliced


  1. Tortillas - OLE Mexican Foods Xtreme Wellness! High Fiber Low Carb 8", only 50 calories!
  2. Guacamole
  3. sour cream
  4. Cut chicken into strips.
  5. Mix spices together in a bowl or jar
  6. Toss chicken with fajita seasoning mix and juice of 1 lime
  7. Cover and refrigerate while you prep the fajitas vegetables
  8. In a dutch oven or a large skillet ( I personally use an electric wok so I can cook on sear, I like a little char on my veggies and chicken), over medium heat, heat olive oil
  9. Season bell peppers, poblano, and onion with salt and pepper and juice of 1/2 a lime.
  10. Cook bell peppers, poblano, and onion until they soften and start to become soft about 5-6 minutes.
  11. Remove from the skillet and set aside

  12. Add more olive oil and add chicken. Keep the temperature on medium high
  13. Add veggies on top of the chicken
  14. Let chicken cook undisturbed for 6 minutes, you want to get a little bit of caramelization.
  15. Toss and continue cooking for another 6-10 minutes until a little charred.
  16. Squeeze 1/2 a lime and serve immediately with tortillas, guacamole, and sour cream.

Recipe Notes

Substitute beef, pork or shrimp for a little variety.  Or create your own combo.

Nutrition Facts
Chicken Fajitas
Amount Per Serving
Calories 359 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g6%
Cholesterol 144mg48%
Sodium 349mg15%
Potassium 1223mg35%
Carbohydrates 16g5%
Fiber 4g17%
Sugar 7g8%
Protein 50g100%
Vitamin A 1360IU27%
Vitamin C 90.6mg110%
Calcium 87mg9%
Iron 3.2mg18%
* Percent Daily Values are based on a 2000 calorie diet.

1 Comment

  1. Kate M.

    My favorite


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