Chicken Fajita Recipe with Bonus Recipe

recipe, chicken, fajita, mexican, easy, dinner

One of my favorite dinners is Chicken Fajitas. The first time I made them, I found a recipe online. It wasn’t quite right, so the next time I tried a different one. After more recipes than I can count, I somehow managed to come up with a strange mashup of all the recipes that I tried. Below is that recipe and continue reading to the end for a bonus recipe to complete your meal.

These can be made on a grill or on your stove top. In the winter, I’m not brave enough to stand outside in Michigan’s frigid temperatures, so I make it on the stove.

Chicken Fajita Recipe

Ready to Serve

Prep Time: 15 mins
Cook Time:  Approx. 30 minutes
Serves: 4

  • 2-3 Chicken Breasts
  • One Large White Onion
  • 2-3 Bell Peppers (Any Color – your preference)
  • Olive Oil
  • Paprika
  • Garlic Powder
  • Chili Powder
  • Ground Cumin
  • Salt
  • Pepper

Prepare Chicken. Chicken breasts can be cooked whole or cut into strips before cooking. For stove top, I prefer to cut the chicken before cooking. It cooks faster and more evenly.

Chicken, cut into strips

Place chicken into a large freezer bag.

Add a small amount of olive oil to the bag. You wont need much. Maybe a teaspoon or two. Make sure there is just enough to lightly coat chicken.

Add the spices to the bag. I didn’t include amounts for the spices, because this will vary depending on taste. I would suggest starting off with a teaspoon of each spice and just a dash of salt and pepper.


Seal the bag, and shake thoroughly to coat the chicken with the oil and spices.

Place the bag aside to allow chicken to marinate. (This can even be prepared the night before and allowed to marinate overnight in the refrigerator. The longer it marinates, the more flavorful it will be.)

Slice bell peppers and onions into thin strips.

Green and Red Bell Peppers and Onions Sliced

Put a small amount of olive oil into a deep pan and place on stove over low heat. Gradually increase heat.

Dump the chicken into the pan and stir occasionally.

Cooking the Chicken

Cook until chicken is cooked through then add peppers and onions.

Increase heat and stir occasionally. Continue until peppers and onions are slightly cooked, but not soggy.


Remove from heat and serve.

  • For toppings, I suggest a Mexican blend shredded cheese, lettuce, tomatoes, sour cream, salsa, and/or guacamole (keep reading for bonus recipe).
Sour Cream, Guacamole, Salsa, and Cheese
  • Serve with tortillas, refried beans, spanish rice, or chips and salsa/guacamole.


*BONUS* Guacamole Recipe

Prep Time: 10 mins
Cook Time: N/A
Serves: 2-4

  • 2 large avocados
  • 1 pkg of guacamole mix (see below for my preferred brand)
  • Lime juice
  1. Cut avocados in half length-wise and pull apart
  2. Remove pit from avocados.
  3. Remove avocado from peel.
  4. Place into a small food processor, blender, or hand chopper (I use a hand chopper and it works great for this)
  5. Once avocados are creamy, mix in the packet of guacamole mix. Mix well.

    My favorite mix – purchased from Kroger
  6. This is my secret ingredient: Lime Juice. Squirt in a little bit of lime juice, and mix well. This will help keep the guacamole from turning brown quickly, and brings out the flavor.
  7. Serve with tortilla chips.

  • This is super easy to make, and my friends and relatives go crazy for it. You’d think it was some long, difficult gourmet recipe.

Click Here for More Delicious Recipes


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About Lisa Wingerter

I'm a 32 year old, married, stay-at-home-mom from the Metro Detroit area

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