AI-generated serving inspiration; not a photograph of a tested recipe.
Cooking the vegetables separately gives the chicken room to brown instead of steam. Slice the chicken into similar strips, then reunite everything in the skillet with a splash of lime juice just before serving.
An original demonstration recipe, not independently kitchen-tested. Images are AI-generated serving inspiration, not photographs of tested recipes. Our editorial approach.
Why you’ll love this recipe
Thin strips shorten the cooking time.
Colorful peppers cook alongside the protein.
Ingredient notes
Cooking in batches keeps the skillet hot.
Use a mild chili blend and adjust heat at the table.
Equipment you’ll need
Large skillet
Tongs
Instant-read thermometer
Helpful cooking tips
Slice across the chicken grain where possible.
Use a clean plate for cooked food.
Make it your own
Variations
Add sliced mushrooms to the vegetable mixture.
Substitutions
Use corn tortillas instead of flour tortillas.
What to serve with it
Offer salsa, avocado, or plain yogurt as optional toppings.
Storage, freezing & reheating
In the refrigerator
Divide leftovers into shallow containers and refrigerate within 2 hours (within 1 hour if above 90°F / 32°C). Keep at 40°F / 4°C or colder and use within 3–4 days.
In the freezer
Freeze cooled portions in sealed freezer containers for up to 2 months for best quality. Thaw overnight in the refrigerator.
To reheat
Reheat a single portion in the microwave, loosely covered, stirring or turning halfway through. Heat to 165°F / 74°C throughout; add a spoonful of water if needed.
Frequently asked questions
Can I cut the chicken ahead?
Yes. Refrigerate covered on the lowest shelf and cook within 1–2 days. Keep it separate from ready-to-eat vegetables.
Let’s get cooking
Easy Chicken Fajitas
Quickly seared chicken strips, peppers, and onions tucked into warm tortillas.
Prep time
15 min
Cook time
25 min
Total time
40 min
Servings
4
Difficulty
Easy
Cuisine
American home cooking
Original demonstration recipe, developed with AI assistance and not independently kitchen-tested.
Equipment
Large skillet · Tongs · Instant-read thermometer
Ingredients
US customary measurements. Check off ingredients as you go.
Step-by-step instructions
Toss chicken with chili powder, cumin, garlic powder, and 1/2 tsp salt.
Heat 1 tbsp oil in a large skillet over medium-high heat. Cook peppers and onion with remaining salt 6–8 minutes; transfer to a plate.
Add remaining oil. Cook chicken in two batches, about 5–6 minutes per batch, turning until every strip reaches 165°F / 74°C.
Return vegetables to the pan and stir in lime juice. Heat 1 minute.
Warm tortillas according to their package and serve with the filling.
Cook’s notes
Slice across the chicken grain where possible.
Use a clean plate for cooked food.
Store: Divide leftovers into shallow containers and refrigerate within 2 hours (within 1 hour if above 90°F / 32°C). Keep at 40°F / 4°C or colder and use within 3–4 days.
Reheat: Reheat a single portion in the microwave, loosely covered, stirring or turning halfway through. Heat to 165°F / 74°C throughout; add a spoonful of water if needed.
The Everyday Table · https://theeverydaytable.xyz/recipes/easy-chicken-fajitas.php
A reliable food thermometer takes the guesswork out of cooking. Choose sturdy measuring cups and lidded, shallow containers for leftovers. Use the pan size listed in the recipe for the best fit.
