Easy Chicken Fajita Recipe

Want Mexican food tonight, but feeling a little tired of tacos and burritos? Make this chicken fajita recipe. It’s a...


Want Mexican food tonight, but feeling a little tired of tacos and burritos? Make this chicken fajita recipe. It’s a little like a burrito, minus the rice and beans — although you could add some if you’d like — and a step above a taco, thanks to the addition of onions and peppers.

Deliver Ingredients


  • 1 Pound chicken cutlets, sliced lengthwise
  • 2 Tablespoons olive oil, divided
  • 1/2 Tablespoon lemon juice
  • 1/2 Tablespoon lime juice
  • 1 garlic clove, finely minced
  • 1/2 Teaspoon chili powder
  • 1/2 Teaspoon hot pepper flakes
  • 1/2 Teaspoon cumin
  • Salt, to taste
  • Pepper, to taste
  • 1 onion, sliced
  • 1 1/2 bell pepper, sliced
  • 4 flour tortillas
  • Mexican cheese blend, shredded
  • Salsa, for topping
  • Sour cream, for topping
  • Cilantro, for garnish


Preheat the oven to 350 degrees F.

In a bowl, season the chicken with 2 tablespoons of olive oil, lemon juice, lime juice, garlic, and spices; set aside.

Add 2 tablespoons of olive oil, onions, and pepper to a cast-iron skillet on medium-high heat. Stir occasionally until onions and peppers are softened, about 4 minutes. Transfer to a bowl and set aside. Add chicken to the same skillet and cook for about 4 minutes on each side. Add chicken to the same bowl as the pepper and onion mixture.

Place tortillas on the bottom of the cast-iron skillet, then top with chicken, onion, and pepper mixture, and Mexican blend cheese. Place in oven for about 5 minutes or until the cheese is melted and the tortillas have warmed through. Once out the oven, top with salsa, sour cream, and cilantro. 

Easy Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Easy Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Easy Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.