Easy Chicken Fajitas

It's easy to great restaurant quality chicken fajitas with the best-tasting chicken. Just follow the simple step by step photo instructions. Only a little work and almost no skill and you have a new house favorite.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Mexican
Keyword: Chicken Fajitas, Fajitas
Servings: 4 servings
Calories: 172kcal
Author: Dan Mikesell AKA DrDan


  • 2 skinless boneless chicken breasts cut into thin slices or cubes


  • 2 tablespoons lime juice
  • 4 tablespoons water
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1/4 teaspoon liquid smoke
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon pepper
  • 1 teaspoon soy sauce
  • 1-2 cloves garlic crushed


  • 1 teaspoon oil
  • 1 pepper large or 2 medium - green or red
  • 1 onion large
  • 1 tablespoon water
  • 1 teaspoon soy sauce
  • 1 teaspoon lime juice


  • 4-6 flour tortillas
  • sour cream
  • cheese
  • salsa
  • Guacamole


  • Start by mixing a marinade in a 1-gallon zip lock. 2 tablespoon lime juice, 4 tablespoon water, 1 tablespoon olive oil, 1 teaspoon kosher salt, 1/4 teaspoon liquid smoke, 1/2 teaspoon cayenne pepper, 1/ 4 teaspoon pepper, 1 teaspoon soy sauce, 1-2 cloves of garlic crushed.
  • Clean and trim about 1 1/2 pound of skinless boneless chicken breasts. This is about 2 medium-large ones. Don't worry if you're a little over or under that amount. Cut the chicken into strips about 1/2 inch thick.
  • Add the chicken to the marinade and refrigerate for at least 2 hours. Overnight is fine also.
  • When ready to cook. Put 1 teaspoon oil in a large cast iron pan and heat over medium-high heat. While heating, slice up a large onion and one or two peppers. I like a medium red and green pepper. If your pepper is large, you only need one.
  • Mix 1 tablespoon water, 1 teaspoon lime juice and 1 teaspoon soy sauce in a small bowl. When the oil is hot, add the veggies and after a few minutes add the water, soy sauce, and lime mixture.
  • When onions the (about 8-9 minutes), Remove from pan and set aside and cover.
  • Add a little oil to the pan. When hot, add the drained chicken and brown. Near the end of cooking, break apart the chicken with a wooden spoon. This will make much smaller pieces and prove the meat is cooked — about 8-9 minutes. Please check a few of the large piece with an instant-read thermometer to be sure you are to 165 degrees.
  • When the chicken is done, move the meat to one side and add the veggies back to the pan. Cook and stir for a minute or two until veggies are reheated.
  • Serve with heated tortillas, sour cream, guacamole and anything else you like. An easy way to heat tortillas is to sprinkle a dish towel with some water put tortillas inside and heat in a microwave on high for one minute.


Pro Tips

  1. You can use chicken breast or thighs.
  2. I prefer to use two smaller peppers so I can have a mixture of color, but the day of the pictures, I only had a huge green pepper.
  3. Raw chicken only here. This is not a recipe for precooked chicken.
  4. The lime juice is important.
  5. There has a touch of heat. Cut down the cayenne if you want.
  6. I didn't cover how to assemble your fajita. I think you know what you like if you are reading this. I did add a tip for the tortillas.
Nutritional information is for chicken and veggies only.
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Calories: 172kcal | Carbohydrates: 7g | Protein: 25g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 70mg | Sodium: 666mg | Potassium: 146mg | Fiber: 1g | Sugar: 3g | Vitamin A: 350IU | Vitamin C: 59.4mg | Calcium: 10mg | Iron: 0.4mg