Chicken Breast Fajitas Recipe

Prepare chicken

Trim any excess fat from the chicken breasts and slice each breast lengthwise into 1/4- to 1/2-inch strips (against the grain for tenderness). Pat the strips dry with paper towels.

Make marinade

In a medium bowl combine 1 tablespoon olive oil, lime juice, minced garlic, chili powder, cumin, smoked paprika, dried oregano, 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Stir to form a uniform marinade.

Marinate chicken

Add the chicken strips to the marinade, toss to coat thoroughly, and let sit at room temperature for 15 minutes or refrigerate up to 2 hours. If refrigerating, bring back to room temperature 20 minutes before cooking.

Cook vegetables

Heat a large heavy skillet or cast-iron pan over medium-high heat. Add 1 tablespoon olive oil and swirl. Add the sliced onions and bell peppers, season with the remaining 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper, and cook, stirring occasionally, until softened and lightly charred about 6–8 minutes. Transfer vegetables to a bowl and set aside.

Cook chicken

Increase heat to high. Wipe the skillet if necessary and add a light drizzle of oil. Add the marinated chicken in a single layer (work in batches if needed) and sear without moving for 1–2 minutes, then stir and continue cooking until cooked through and lightly browned, about 4–6 minutes total (internal temperature 165°F / 74°C).

Combine

Return the cooked peppers and onions to the pan with the chicken, toss to combine, and cook together for 1 minute to marry flavors. Taste and adjust seasoning with additional salt or lime juice as needed. Stir in chopped cilantro just before removing from heat.

Warm the tortillas by wrapping them in foil and placing in a 325°F (160°C) oven for 8–10 minutes, or heat them individually in a dry skillet over medium heat 20–30 seconds per side until pliable and slightly charred.

Assemble fajitas: place 2–3 tablespoons of the chicken and pepper mixture onto each warmed tortilla. Add sliced avocado, a spoonful of sour cream or Greek yogurt, a sprinkle of shredded cheese and a squeeze of lime. Add hot sauce if desired.

Serve immediately with extra lime wedges and any remaining cilantro on the side.