Chicken fajitas for two (or more!) have got to be one of the most made recipes in my kitchen and my parent’s kitchen. The original recipe dates back to a clipping cut from either a Canadian Living or Chatelaine magazine probably published before I was born (aka over 25 years ago!). An indication that this recipe (or at least the version I make today) has truly stood the test of time and is a family favorite.
A fun fact: it’s also one of my boyfriend’s favorite meals – the trick to knowing is how he bounces as he eats (I think I have an example of this on my Instagram highlights!).
Chicken Fajita Spices
Yes, spices not a marinade. Chicken fajitas are a perfect weeknight meal that requires no forethought other than having the ingredients on hand and your favorite toppings. A secret to speeding up the process is to have the spice mix ready. I like to mix chili powder, oregano, cumin and garlic salt together to make a Tex-Mex spice mix that is perfect for these fajitas, as well as taco meat and chili (and others I’m sure!). Having it ready means it’s easy to grab in a pinch and you don’t have to use that spice packet or remember to buy it!
How to serve chicken fajitas
I’m sure everyone has their own opinion on how to serve chicken fajitas – or fajitas of any kind for that matter. When it’s just my boyfriend and I, we like to put the pan on the table with all the fixings around letting up make our own (the pretty made fajitas photographed were solely for the blog post lol). Typically along with tortillas, we like to have hot sauce (my boyfriend really likes this one by Chuck Hughes), sour cream, lime wedges, diced tomatoes, and cheddar cheese. When we have iceberg on hand, we also like some shredded lettuce and sometimes we even whip out the salsa. Interestingly, I do the exact same thing when I make fajitas for guests… however maybe a nice serving bowl instead of straight of the pan.
Hope you enjoy!
For two or scaled up for many, these chicken fajitas are perfect for any day of the week.
- 1-1.5 lb. chicken breast, sliced into strips
- 1 bell pepper, sliced
- 1 medium onion, sliced
- 1 tbsp. vegetable oil
- 2 tsp. Tex-Mex spice mix (see recipe linked in text)
- Juice of half a lime
Heat oil in a large pan over medium-high heat. Add chicken and spices, cook for 5-8 minutes to brown meat.
Add sliced pepper and onion reducing heat to medium. Cook until the vegetables are softened and the chicken is cooked through about 8 to 10 minutes.
Serve hot with tortillas, sour cream, diced tomatoes, grated cheddar cheese, lime slices and whatever else you like!
Did you make this recipe?Tag @thebeaderchef on Instagram and include the hashtag #whynotmakeitdelicious I wanna see your tasty creations!