Chicken Fajita Strips Recipe

Name: Chicken Fajita Strips
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 1.5 lbs boneless skinless chicken breasts sliced into thin strips; 1 large red bell pepper seeded and sliced into strips; 1 large green bell pepper seeded and sliced into strips; 1 medium yellow onion halved and sliced into strips; 2 tbsp olive oil; 1.5 tsp chili powder; 1 tsp ground cumin; 0.5 tsp garlic powder; 0.5 tsp smoked paprika; salt to taste; black pepper to taste; 8 small flour tortillas warmed; 1 medium lime cut into wedges

AI-generated · Verified on Apr 29, 2026

4 servings

10 min prep

20 min cook

30 min total

Dinner Chicken Mexican Quick

Rating

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About

Juicy, smoky chicken strips seared with colorful bell peppers and onions, seasoned with bold fajita spices. Ready in under 30 minutes and perfect for stuffing into warm tortillas.

Ingredients

1.5 lbs boneless skinless chicken breasts (sliced into thin strips)
1 large red bell pepper (seeded and sliced into strips)
1 large green bell pepper (seeded and sliced into strips)
1 medium yellow onion (halved and sliced into strips)
2 tbsp olive oil
1.5 tsp chili powder
1 tsp ground cumin
0.5 tsp garlic powder
0.5 tsp smoked paprika
salt (to taste)
black pepper (to taste)
8 small flour tortillas (warmed)
1 medium lime (cut into wedges)

Equipment

large skillet
cutting board
chef's knife
tongs
mixing bowl

Steps

1

Season the Chicken
prep 5 min

In a mixing bowl, combine the chicken strips with chili powder, cumin, garlic powder, smoked paprika, salt, and black pepper. Toss well until every piece is evenly coated in the spice mixture. Let the chicken sit for 2–3 minutes to absorb the flavors while you prepare the vegetables.
2

Slice the Vegetables
prep 5 min

Slice the red bell pepper, green bell pepper, and onion into thin, uniform strips roughly the same thickness as the chicken. Keeping everything a similar size ensures even cooking and a consistent texture in the finished dish.
3

Sear the Chicken
cook 7 min

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering, about 1 minute. Add the seasoned chicken strips in a single layer and cook for 5–6 minutes, turning once halfway through, until golden brown on the outside and cooked through to an internal temperature of 165°F. Transfer the cooked chicken to a plate and set aside.
4

Cook the Peppers and Onions
cook 6 min

Add the remaining 1 tablespoon of olive oil to the same skillet over medium-high heat. Add the sliced onion and bell peppers and cook, stirring occasionally, for 5–6 minutes until the vegetables are softened and lightly charred at the edges. Season with a pinch of salt and black pepper.
5

Combine and Finish
cook 2 min

Return the cooked chicken strips to the skillet with the vegetables and toss everything together over medium heat for 1–2 minutes until heated through and well combined. Taste and adjust seasoning with additional salt or pepper as needed.
6

Serve
serve

Spoon the chicken and vegetable mixture into warm flour tortillas and squeeze fresh lime juice over the top. Serve immediately with any desired toppings such as sour cream, salsa, or guacamole.