For a lower-carb Mexican chicken recipe, this chicken fajita bowl has all the mouthwatering fajita spices and charred veg AND a big bonus fresh salad in one bowl.
Chicken fajitas
Who can lay claim to one of the most iconic Mexican dishes devoured the world over? The humble vaqueros of Texas/ Mexico. These cattlemen, or cowboys, of days-gone-by lived mostly outdoors and by their wits. The campfire was central to their survival: it kept them warm, warded off coyotes, and was used to cook. Fajitas! Fajitas (pronounced fa-HEE-tas), translates as ‘little strips’ and is a method of cooking as opposed to a specific recipe. These little strips, what makes a fajita a fajita, were most likely skirt steak and offal that were fried in a pan over the open fire. An essential element of the fajita was the tortilla wrap. Meat, beans and (maybe) veg, packaged up in a neat and tasty tortilla bundle meant cowboys could eat on the go. Fajita in one hand, reins in the other. Or maybe a coffee. Or a hand of cards. Anyway, rather than offal, these days we see angry skillets come hissing and spitting to the table loaded with well-seasoned chicken, seafood, beef, pork or vegetables. Anything just as long as it’s cut into a small strip and comes with a pile of soft tortillas.
Serving suggestions
This recipe makes 8 fajitas, which is two each in my family. We are basically all adults now, some with raging appetites, so I’ll always serve something as a side. Black bean and corn salsa is my go-to. It’s kind of a salsa-cum-salad that can be spooned into your fajita or eaten on the side. The black beans are an extra portion of protein, so a good back up if there are any meat-free diners at your table. Chips and dip are an absolute must. There’d be a mutiny if a Mexican recipe was brought to the table without them! You can’t beat a crunchy corn tortilla chip and guacamole, or try something totally different with this smoked cheddar Southwestern dip. A hot smoky, cheesy dip? Yes, yes, yes.
Storage and leftovers
It’s tricky to recreate that sizzley fresh fajita moment. But I don’t believe in wasting good food… Leftover chicken fajitas can be stored in an airtight container in the fridge for 2-4 days. There are two options to reheat. First, in the oven: pre-heat the oven, spread out on a sheet pan again and cover with foil to avoid too much drying. 15 minutes at 180C/356F should do it, but make sure you check the chicken is piping hot at the centre before serving. Or in the microwave. This method won’t dry the ingredients but could make it a little on the soft or soggy side. Cook for 45 second bursts, checking until the chicken is hot all the way through.
Other recipes to try:
Creamy White Chicken Chili Chicken Chilaquiles with Warm Corn Salsa Fish Tacos with Blackberry Chilli Lime Salsa Chile Verde (Green Chili)
title: “Chicken Fajitas” ShowToc: true date: “2024-09-16” author: “Pamela Borner”
One of the reasons I make this homemade fajitas recipe at least once a month is because it uses pantry staples. You probably have all the spices you need in your cupboard and some chicken in your freezer. You don’t even need to buy fajita seasoning as you can make it at home. For another easy chicken recipe to make this week, you should try my Chicken Enchiladas or Chicken Cacciatore!
WHAT YOU NEED TO MAKE THIS RECIPE
Chicken breasts — I use boneless skinless chicken breasts but feel free to use chicken thighs instead. The cooking time will be different if you use thighs. Spices — instead of buying fajita seasoning, I make a blend of my own with cumin, chili powder, salt, garlic powder, dried oregano, paprika, and black pepper. Bell pepper — feel free to use whatever colored bell peppers you have on hand. I use a mix of red, orange, and green. The different colors of bell peppers indicate their ripeness when picked. If you prefer sweeter peppers, stick with red bell peppers.
HOW TO MAKE CHICKEN FAJITAS
Deseed and slice the bell peppers into strips.
In a large bowl, combine 2 tablespoons of oil and the zest and juice of the limes. Add the cumin, chili powder, salt, garlic powder, oregano, paprika, and black pepper. Stir to form a paste.
Add the chicken breasts and toss to coat.
Heat the remaining 2 tablespoons of oil in a cast-iron skillet over medium heat. Add the chicken breasts and cook until brown on both sides and cooked through, about 8 minutes per side. Remove from the skillet and let rest.
Add the onion. Cook, frequently stirring until starting to soften, about 5 minutes.
Add the bell peppers. Cook, frequently stirring, until crisp-tender, about 5 minutes.
While the peppers cook, slice the chicken breasts into thin strips.
Stir the chicken into the vegetable mixture. Remove from the heat and serve the chicken fajitas immediately with tortillas and toppings.
PRO TIPS FOR MAKING THIS RECIPE
If the chicken breasts are uneven in thickness, pound them to even thickness, so they cook in the same amount of time. If the chicken breast is too thick in the middle, it leads to an overcooked exterior by the time the interior cooks through. I like the sear that I get by using a cast-iron skillet. If you do not have one, you can use a stainless steel pan or a non-stick skillet. If you have a smaller skillet, cook the fajitas in batches. You want to avoid overcrowding the skillet for the best sear. When adding the chicken breasts to the pan, don’t move them around as the chicken will stick. Once the chicken’s seared, it will release from the pan, and you can flip the breast without it sticking to the pan and tearing. If you’re unsure if the chicken’s cooked, use a meat thermometer. The chicken should be 165F. Try to slice the bell peppers as evenly as possible so they’ll cook through at the same time. If you’re not a fan of tortillas, you can serve the chicken fajitas as a lettuce wrap.
FREQUENTLY ASKED QUESTIONS
What toppings go on fajitas?
These homemade fajitas taste amazing on their own, but you can top them in so many ways! However, toppings are always a delicious, welcomed bonus. Try my homemade salsa, mango salsa, pineapple salsa, and guacamole. They’re easy to make and are always a hit.
How do I store leftovers?
Transfer leftover chicken fajitas into airtight containers to store in the fridge. When stored correctly, the fajitas can last for up to 4 days. When ready to enjoy, reheat everything in the microwave or stovetop.
Can I freeze this?
You can! Once the fajitas have cooled to room temperature, transfer them to a freezer-safe bag and store them for up to 2 months. Once ready to eat, thaw them overnight in the fridge and reheat. The bell peppers and onions are not as crisp after freezing, but they’ll still taste delicious. If you’ve tried this Chicken Fajitas recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
