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    Chicken Fajitas | Skinnytaste

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    Chicken Fajitas | Skinnytaste
  • Chicken breasts – I use boneless skinless chicken breasts, which makes prep a breeze.
  • Vegetables – I use a combination of red bell pepper, green or poblano pepper, and onion.
  • Lime juice – For a bright, tangy flavor.
  • Seasonings – Ground cumin, garlic powder, ancho or Mexican chili powder, salt and pepper.
  • Olive oil – You can substitute with avocado oil or another oil you use for cooking.
  • Tortillas – I use whole wheat or low carb tortillas. You can use corn tortillas for a gluten-free option.

    • For garnish:

    • Shredded Mexican cheese – I buy reduced-fat cheese. Feel free to swap in another variety like pepper jack, cotija, or cheddar.
    • Sour cream – For a healthier substitute for sour cream, try plain Greek yogurt!
    • Guacamole – I like to use my Best Guacamole Recipe.

    How to Make Chicken Fajitas

    Making chicken fajitas at home is simple, quick, and delicious! See the recipe card below for printable instructions.

    Overhead view of 2 chicken breasts marinating in bowl
    Marinate the chicken.
    Overhead view of seasoned red peppers, poblanos, and onions in bowl
    Season the vegetables.
    • Marinate the chicken. Combine the chicken breasts with the lime juice, chili powder, salt, pepper, garlic powder and cumin.
    • Prep the veggies. Toss the vegetables with the oil, salt and pepper.
    Overhead view of peppers and onions in cast iron skillet
    Cook the vegetables.
    Overhead view of sliced chicken on cutting board with knife
    Grill and slice the chicken.
    Overhead view of chicken fajitas in pan with avocado, cheese, and sour cream
    Assemble.
    • Cook the veggies. You can do this in a cast iron skillet on an outdoor grill or a skillet on the stovetop.
    • Grill the chicken. This can also be done outdoors on the grill or in a grill pan. Cook both sides until heated through.
    • Serve. Cut the chicken into strips and combine with the peppers and onions. Serve with tortillas and your favorite toppings.

    Tips and Variations

    Here are some helpful tips and variations to customize your chicken fajitas.

    • Don’t overcook the chicken. Overcooked chicken can become dry and tough, so it’s best to use a meat thermometer to ensure it reaches (and doesn’t exceed) an internal temperature of 165°F.  
    • Preheat your grill or skillet. Making sure your cooking surface is blazing hot before adding the chicken or vegetables helps achieve a nice sear and better flavor.  
    • Cut the vegetables evenly. For even cooking, make sure your peppers and onions are sliced into similar-sized strips.  
    • Don’t overcrowd the pan. If you’re cooking inside, give the vegetables and chicken space to cook evenly so they caramelize nicely instead of steaming.
    • Make it low carb. To save carbs, use a big lettuce leaf instead of a tortilla to wrap around the fajita fillings. You can also serve the chicken and veggies over lettuce as a salad. Add fresh avocado and use salsa as a dressing.
    Overhead view of chicken fajitas in pan

    Serving Suggestions

    Mexican chicken fajitas are usually served with rice and beans, but corn is another great side. If you’re looking to keep the carb count down, cauliflower rice is an excellent option. And don’t forget the margaritas!

    Overhead view of chicken fajitas in tortillas on plate

    Proper Storage

    • Refrigerator: Store any leftovers in an airtight container in the refrigerator for 3-4 days.
    • Freezer: You can also freeze cooked chicken fajitas in an airtight container or zip-top bag for up to 2 months.
    • To reheat: Thaw in the refrigerator overnight if frozen, then heat up your leftovers in the microwave or on the stovetop over medium heat until warmed through. 
    Hand picking up chicken fajitas wrapped in corn tortilla

    More Mexican Recipes You’ll Love

    Skinnytaste Simple promo banner

    Prep: 10 minutes

    Cook: 30 minutes

    Total: 40 minutes

    Yield: 4 servings

    Serving Size: 2 fajitas

    • Marinate the chicken with lime juice, and season with chile powder, salt, pepper, garlic powder and cumin.

    • Season vegetables with salt and pepper and toss with olive oil.

    • To grill the onions and peppers outside on the grill, use a cast iron skillet and grill covered over medium heat until tender, about 15 minutes. Or, to cook them indoors, you can use a large skillet on the stove over medium heat for 16 to 18 minutes, covered until the onions and peppers are soft.

    • Heat an outdoor grill or indoor grill pan over medium heat; grill chicken until cooked through, about 8 minutes on each side.

    • Transfer to a cutting board when done and cut into strips. Once cooked, combine with the peppers and onions.

    • Serve immediately with warmed tortillas, cheese and toppings.

    Last Step:

    Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

    Serving: 2 fajitas, Calories: 299 kcal, Carbohydrates: 27 g, Protein: 39 g, Fat: 10.5 g, Cholesterol: 7.5 mg, Sodium: 423 mg, Fiber: 15.5 g


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    These chicken fajitas are made with juicy grilled chicken breast, bell peppers, and onions and served sizzling hot with warm tortillas and shredded cheese.

    Overhead view of chicken fajitas in pan with bowls of sour cream and cheese

    Healthy Chicken Fajitas

    My husband Tommy is a creature of habit. Anytime we eat at a Mexican restaurant, he always orders chicken fajitas. When we went to Mexico years ago, he may have ordered them almost every night!  So naturally, these healthy chicken fajitas have become a regular in our home. We make them for dinner at least once a month and the whole family enjoys them. (If, like my husband, you love fajitas but want some variety, try my Spicy Breakfast Fajitas, Grilled Steak Fajitas, and Shrimp Fajitas too!) 

    Why These Chicken Fajitas Will Become a Meal Plan Staple

    True story, when I started dating Tommy, he invited me over for dinner and made these chicken fajitas! They are quick, flavorful, and perfect for busy weeknights. Here’s why we make them again and again!

    • Family-friendly—and great for picky eaters. Fajitas are easy to deconstruct if your kids like to eat their foods separately! When Madison was younger, she only liked her bell peppers raw, so I would chop some up and set them aside for her with some chicken and a tortilla.
    • Protein-packed. Chicken breast is a great source of lean protein, making these fajitas a nutritious and filling meal.
    • Versatile. Switch up the toppings, serve your chicken fajitas in a salad instead of tortillas, cook the fajitas in a skillet if you don’t want to fire up the grill—there are so many ways to do this recipe!

    What You’ll Need

    Overhead view of ingredients for chicken fajitas

    Here’s a quick list of ingredients you’ll need to make these easy chicken fajitas. Scroll down to the recipe card below for exact measurements.

    • Chicken breasts – I use boneless skinless chicken breasts, which makes prep a breeze.
    • Vegetables – I use a combination of red bell pepper, green or poblano pepper, and onion.
    • Lime juice – For a bright, tangy flavor.
    • Seasonings – Ground cumin, garlic powder, ancho or Mexican chili powder, salt and pepper.
    • Olive oil – You can substitute with avocado oil or another oil you use for cooking.
    • Tortillas – I use whole wheat or low carb tortillas. You can use corn tortillas for a gluten-free option.

    For garnish:

    • Shredded Mexican cheese – I buy reduced-fat cheese. Feel free to swap in another variety like pepper jack, cotija, or cheddar.
    • Sour cream – For a healthier substitute for sour cream, try plain Greek yogurt!
    • Guacamole – I like to use my Best Guacamole Recipe.

    How to Make Chicken Fajitas

    Making chicken fajitas at home is simple, quick, and delicious! See the recipe card below for printable instructions.

    Overhead view of 2 chicken breasts marinating in bowl
    Marinate the chicken.
    Overhead view of seasoned red peppers, poblanos, and onions in bowl
    Season the vegetables.
    • Marinate the chicken. Combine the chicken breasts with the lime juice, chili powder, salt, pepper, garlic powder and cumin.
    • Prep the veggies. Toss the vegetables with the oil, salt and pepper.
    Overhead view of peppers and onions in cast iron skillet
    Cook the vegetables.
    Overhead view of sliced chicken on cutting board with knife
    Grill and slice the chicken.
    Overhead view of chicken fajitas in pan with avocado, cheese, and sour cream
    Assemble.
    • Cook the veggies. You can do this in a cast iron skillet on an outdoor grill or a skillet on the stovetop.
    • Grill the chicken. This can also be done outdoors on the grill or in a grill pan. Cook both sides until heated through.
    • Serve. Cut the chicken into strips and combine with the peppers and onions. Serve with tortillas and your favorite toppings.

    Tips and Variations

    Here are some helpful tips and variations to customize your chicken fajitas.

    • Don’t overcook the chicken. Overcooked chicken can become dry and tough, so it’s best to use a meat thermometer to ensure it reaches (and doesn’t exceed) an internal temperature of 165°F.  
    • Preheat your grill or skillet. Making sure your cooking surface is blazing hot before adding the chicken or vegetables helps achieve a nice sear and better flavor.  
    • Cut the vegetables evenly. For even cooking, make sure your peppers and onions are sliced into similar-sized strips.  
    • Don’t overcrowd the pan. If you’re cooking inside, give the vegetables and chicken space to cook evenly so they caramelize nicely instead of steaming.
    • Make it low carb. To save carbs, use a big lettuce leaf instead of a tortilla to wrap around the fajita fillings. You can also serve the chicken and veggies over lettuce as a salad. Add fresh avocado and use salsa as a dressing.
    Overhead view of chicken fajitas in pan

    Serving Suggestions

    Mexican chicken fajitas are usually served with rice and beans, but corn is another great side. If you’re looking to keep the carb count down, cauliflower rice is an excellent option. And don’t forget the margaritas!

    Overhead view of chicken fajitas in tortillas on plate

    Proper Storage

    • Refrigerator: Store any leftovers in an airtight container in the refrigerator for 3-4 days.
    • Freezer: You can also freeze cooked chicken fajitas in an airtight container or zip-top bag for up to 2 months.
    • To reheat: Thaw in the refrigerator overnight if frozen, then heat up your leftovers in the microwave or on the stovetop over medium heat until warmed through. 
    Hand picking up chicken fajitas wrapped in corn tortilla

    More Mexican Recipes You’ll Love

    Skinnytaste Simple promo banner

    Prep: 10 minutes

    Cook: 30 minutes

    Total: 40 minutes

    Yield: 4 servings

    Serving Size: 2 fajitas

    • Marinate the chicken with lime juice, and season with chile powder, salt, pepper, garlic powder and cumin.

    • Season vegetables with salt and pepper and toss with olive oil.

    • To grill the onions and peppers outside on the grill, use a cast iron skillet and grill covered over medium heat until tender, about 15 minutes. Or, to cook them indoors, you can use a large skillet on the stove over medium heat for 16 to 18 minutes, covered until the onions and peppers are soft.

    • Heat an outdoor grill or indoor grill pan over medium heat; grill chicken until cooked through, about 8 minutes on each side.

    • Transfer to a cutting board when done and cut into strips. Once cooked, combine with the peppers and onions.

    • Serve immediately with warmed tortillas, cheese and toppings.

    Last Step:

    Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

    Serving: 2 fajitas, Calories: 299 kcal, Carbohydrates: 27 g, Protein: 39 g, Fat: 10.5 g, Cholesterol: 7.5 mg, Sodium: 423 mg, Fiber: 15.5 g

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