Simply pan-fry peppers and onions, then sauté chicken. Mix everything together and serve! These chicken fajitas are so good! They’re one of my favorite weeknight dinners. They’re easy, intensely flavorful, and - just as important - ready fast. From start to finish, this recipe is ready in about 30 minutes, including chopping the vegetables. Mexican food is always delicious. In addition to these fajitas, I greatly enjoy recipes such as jalapeno poppers, slow cooker carnitas, and keto taco salad.
Ingredients
Instructions
Recipe Card
Vegetables: Onions and bell peppers. I like to use three different colors for the peppers – it looks so pretty! You can also use frozen pre-sliced peppers, as I do in the video below. They add a bit more liquid to the dish, but the convenience is worth it. Chicken breast: I use boneless skinless chicken breasts in this recipe, sliced fairly thinly. Spices: Salt and pepper, chili powder, smoked paprika, garlic powder, dried oregano, and red pepper flakes. Avocado oil: This oil has a neutral flavor and a high smoke point, making it ideal for high-heat cooking.
Slice the chicken and vegetables.
Combine the spices in two bowls, half the spices in each. One bowl will season the chicken, and the second will season the vegetables.
Season the chicken with the second half of the mix and cook it.
Serve immediately.
You can top the fajitas with guacamole, sour cream (as shown in the photo below), salsa, and/or shredded cheese.
