Easy and delicious homemade chicken fajitas
My favorite dinners are those that require a small amount of dishes and are self-assembly.
It may sound silly, but I get nervous when I have to juggle an entrée, carbs and vegetables cooking away in different dishes at the same time. Usually we'll either end up having cold spaghetti with hot sauce or eat the vegetables as a starter while waiting for the meat to be done. I much prefer quick meals like these easy chicken fajitas where I don't feel stressed out in the kitchen.
And like I said when I shared these tacos the other day – I like to have my family serve themselves at the table. That way I don't get complaints from my husband because the chicken is not spicy enough, and my daughter... Well, she gets all the avocado.
Make these easy chicken fajitas your new go-to weeknight dinner! They cook up quickly in a skillet & everyone can serve themselves their favorite toppings.
When I saw this recipe pop up in my Pinterest feed as a recommendation for my family dinner board, I knew I wanted to make fajitas ASAP! But since the recipe is with steak and I had chicken at home, I settled for easy chicken fajitas.
I usually do the vegetables first while the meat is marinating, then I cook the chicken. And while that's in the pan, I have time to chop the tomatoes for the salsa and cube some avocado. I used to make Guacamole to go with these easy chicken fajitas, but at some point I figured it's just not worth the effort here.
I mean it's up to you but once the salsa is done I'm usually pretty ready to enjoy.
The homemade salsa is entirely optional as well, but I like it so much better than store-bought one that I force myself to make it. It's like little bursts of tangy cilantro-flavor surprising your tastebuds.
That was me trying incredibly hard to sound poetic.
Let's just go and eat those easy chicken fajitas already!
Easy chicken fajitas with cilantro lime salsa recipe
For the Fajita Filling
- 4 skinless, boneless chicken breasts; cut into strips
- ¼ cup olive oil plus extra for frying
- Juice of 1 lime
- 1 tablespoon ground paprika
- 1 teaspoon smoked paprika (or substitute regular ground paprika)
- 1 teaspoon salt
- 2 medium red bell peppers, sliced
- 2 medium red onions, sliced
For the Salsa
- 1 pound tomatoes (I used heirloom cherry tomatoes, but they take a little more time to chop)
- Juice of 2 limes
- 2-4 tablespoons olive oil
- 1-2 large handfuls cilantro, chopped
- Salt & black pepper, to taste
- 4 large or 8 medium flour tortillas
- Sliced avocado, yogurt or sour cream, chopped chili, extra cilantro and lime juice or your favorite toppings
Make the Fajita Filling
- Toss the sliced chicken, ¼ cup olive oil, juice of 1 lime, regular and smoked ground paprika and 1 teaspoon salt together in a medium bowl. Cover and set aside.
- While the chicken is marinating, heat a large skillet over medium-high heat. Cover the bottom with oil and cook the sliced peppers and onions until cooked but still tender, stirring once or twice, about 5 minutes. Remove from the pan and set aside.
- Bring the skillet back up to medium-high heat and add the chicken with the marinade. Fry until the chicken is lightly browned and cooked all the way through, about 10 minutes. Once the chicken is done, push it to one side and add the vegetables back to the skillet to heat them through.
Make the Salsa
- While the meat is cooking, combine all salsa ingredients in a bowl. Mix well and cover until ready to eat.
- Prepare any other toppings you wish to serve with your easy chicken fajitas.
- Serve the chicken and vegetables in the skillet, with tortillas, the salsa and your favorite toppings. Everyone can assemble their own wraps at the table!