Hey there, spice lovers! Hungry for a sizzling dinner that’s bursting with flavor? You’ve come to the right place. We’ve rounded up 19 fiery chicken fajita recipes that’ll turn your weeknight meals into a fiesta. From quick skillet dinners to smoky grilled delights, get ready to spice up your routine and dive into these mouthwatering creations. Let’s fire up the stove and get cooking!
Grilled Chicken Fajitas with Lime and Cilantro
Kicking off the festive season with a dish that marries simplicity and sophistication, these Grilled Chicken Fajitas with Lime and Cilantro transform humble ingredients into a vibrant, crowd-pleasing centerpiece. Perfect for holiday gatherings or a cozy family dinner, they offer a bright, zesty flavor profile that feels both celebratory and comforting. The interplay of smoky grilled chicken, charred vegetables, and fresh herbs creates a meal that’s as visually stunning as it is delicious.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken breasts
– 3 bell peppers (mixed colors), sliced
– 1 large onion, sliced
– 3 tbsp olive oil
– 3 tbsp lime juice
– 1/4 cup chopped fresh cilantro
– 2 tsp chili powder
– 1 tsp ground cumin
– 1/2 tsp garlic powder
– 1/2 tsp salt
– 8 flour tortillas
– 1 avocado, sliced
– 1/2 cup sour cream
Instructions
1. Preheat a grill or grill pan to medium-high heat (400°F).
2. In a large bowl, combine 2 tbsp olive oil, 2 tbsp lime juice, chili powder, cumin, garlic powder, and salt.
3. Add chicken breasts to the bowl, coating them evenly in the marinade, and let sit for 10 minutes to enhance flavor absorption.
4. In another bowl, toss sliced bell peppers and onion with the remaining 1 tbsp olive oil.
5. Place chicken on the grill and cook for 6-7 minutes per side, until internal temperature reaches 165°F and juices run clear.
6. While chicken cooks, add peppers and onion to the grill, spreading them in a single layer to ensure even charring, and cook for 5-7 minutes until tender and slightly blackened.
7. Remove chicken and vegetables from the grill, letting the chicken rest for 5 minutes to retain juiciness before slicing.
8. Slice chicken into thin strips against the grain for maximum tenderness.
9. Warm flour tortillas on the grill for 30 seconds per side until pliable and lightly toasted.
10. Assemble fajitas by placing chicken strips, grilled vegetables, avocado slices, and sour cream on each tortilla.
11. Drizzle with the remaining 1 tbsp lime juice and sprinkle with chopped cilantro for a fresh finish.
Offering a delightful contrast of textures, the tender, smoky chicken pairs beautifully with the crisp-tender vegetables and creamy avocado. Serve these fajitas family-style on a large platter, garnished with extra lime wedges and cilantro, for a festive meal that encourages sharing and conversation.
Creamy Avocado Chicken Fajitas
Meticulously crafted for a festive yet effortless gathering, these Creamy Avocado Chicken Fajitas transform simple ingredients into a vibrant, restaurant-worthy meal. Succulent chicken and crisp peppers are enveloped in a luxuriously smooth, herb-infused avocado cream, promising a dish that is as visually stunning as it is delicious. It’s the perfect centerpiece for a holiday table or a cozy winter weeknight, delivering bold flavors with an elegant, polished finish.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken breasts, cut into ½-inch strips
– 2 tbsp olive oil, divided
– 1 tsp kosher salt
– ½ tsp black pepper
– 1 tsp ground cumin
– 1 tsp chili powder
– 1 large red bell pepper, sliced into ¼-inch strips
– 1 large yellow onion, sliced into ¼-inch strips
– 2 ripe avocados, pitted and peeled
– ½ cup sour cream
– ¼ cup fresh cilantro leaves, plus more for garnish
– 2 tbsp fresh lime juice
– 1 clove garlic, minced
– 8 medium flour tortillas
Instructions
1. In a medium bowl, toss the chicken strips with 1 tablespoon of olive oil, kosher salt, black pepper, ground cumin, and chili powder until evenly coated.
2. Heat a large skillet or cast-iron pan over medium-high heat for 2 minutes until hot. Add the remaining 1 tablespoon of olive oil.
3. Add the seasoned chicken to the hot skillet in a single layer. Cook undisturbed for 5–6 minutes until the bottom develops a golden-brown sear.
4. Flip each chicken strip and cook for an additional 4–5 minutes until the internal temperature reaches 165°F on an instant-read thermometer. Transfer the chicken to a clean plate and tent loosely with foil.
5. In the same skillet over medium heat, add the sliced red bell pepper and yellow onion. Cook, stirring occasionally, for 6–8 minutes until the vegetables are tender-crisp and lightly charred at the edges.
6. While the vegetables cook, prepare the avocado cream: In a food processor or blender, combine the avocados, sour cream, fresh cilantro leaves, fresh lime juice, and minced garlic. Blend on high speed for 60–90 seconds until completely smooth and creamy.
7. Warm the flour tortillas by wrapping them in a damp paper towel and microwaving on high for 30 seconds, or heat them directly over a low gas flame for 10–15 seconds per side until pliable and lightly toasted.
8. To assemble, spread 2 tablespoons of the avocado cream onto the center of each warm tortilla. Top with a portion of the cooked chicken and sautéed peppers and onions.
9. Garnish each fajita with additional fresh cilantro leaves before serving immediately.
Remarkably creamy yet bright, the avocado sauce provides a cool, rich counterpoint to the warmly spiced, perfectly seared chicken. The tender-crisp vegetables add a satisfying textural contrast, while the warm tortillas cradle every component beautifully. For a festive presentation, arrange the assembled fajitas on a large platter and drizzle with any remaining sauce, or serve the components separately for a customizable, interactive dining experience.
Spicy Chipotle Chicken Fajitas
Packed with smoky heat and vibrant colors, these Spicy Chipotle Chicken Fajitas transform a weeknight staple into a celebratory feast. The marinade, a bold blend of chipotle and spices, tenderizes the chicken while imbuing it with deep, complex flavor. Sizzling peppers and onions complete the dish, creating an aromatic experience that promises both comfort and excitement.
Serving: 4 | Prep Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken breasts, sliced into ½-inch strips
– 2 tbsp olive oil, divided
– 2 tbsp chipotle peppers in adobo sauce, minced
– 1 tsp ground cumin
– 1 tsp smoked paprika
– ½ tsp garlic powder
– ½ tsp onion powder
– ½ tsp kosher salt
– 1 large red bell pepper, sliced into ¼-inch strips
– 1 large green bell pepper, sliced into ¼-inch strips
– 1 large yellow onion, sliced into ¼-inch strips
– 8 medium flour tortillas
– ½ cup sour cream
– ¼ cup fresh cilantro, chopped
– 1 lime, cut into wedges
Instructions
1. In a large bowl, combine 1 tablespoon olive oil, minced chipotle peppers, ground cumin, smoked paprika, garlic powder, onion powder, and kosher salt.
2. Add the chicken strips to the bowl and toss until evenly coated with the marinade. Let it marinate at room temperature for 15 minutes to allow the flavors to penetrate.
3. Heat the remaining 1 tablespoon olive oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat until shimmering, about 2 minutes.
4. Add the marinated chicken strips to the hot skillet in a single layer, working in batches if necessary to avoid overcrowding.
5. Cook the chicken for 5–6 minutes, turning once halfway through, until it reaches an internal temperature of 165°F and develops a golden-brown sear.
6. Transfer the cooked chicken to a clean plate and cover loosely with aluminum foil to keep warm.
7. In the same skillet, add the sliced red bell pepper, green bell pepper, and yellow onion. Cook for 6–8 minutes, stirring occasionally, until the vegetables are tender-crisp and lightly charred at the edges.
8. Return the chicken to the skillet with the vegetables and toss gently to combine and reheat for 1 minute.
9. Warm the flour tortillas in a dry skillet over medium heat for 30 seconds per side, or wrap them in a damp paper towel and microwave for 20 seconds until pliable.
10. Serve the chicken and vegetable mixture directly from the skillet or on a platter with warm tortillas, sour cream, fresh cilantro, and lime wedges on the side.
Layers of tender, smoky chicken mingle with sweet, charred peppers and onions, offering a satisfying contrast in every bite. The cool sour cream and bright lime wedges provide a refreshing counterpoint to the chipotle’s warmth, making each fajita customizable to your preferred heat level. For a festive presentation, serve the sizzling mixture in the hot skillet at the table, allowing guests to assemble their own creations with an array of fresh toppings.
Sheet Pan Chicken Fajitas with Roasted Vegetables
Savor the vibrant fusion of sizzling chicken and caramelized vegetables in this effortless sheet pan fajita feast, where bold Tex-Mex flavors meet the convenience of one-pan cooking for a weeknight dinner that feels both celebratory and comforting.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken breasts
– 2 bell peppers (1 red, 1 green)
– 1 large yellow onion
– 3 tbsp olive oil
– 2 tbsp fajita seasoning
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 8 small flour tortillas
– 1/4 cup fresh cilantro
– 1 lime
– 1/2 cup sour cream
– 1 avocado
Instructions
1. Preheat your oven to 425°F and line a large sheet pan with parchment paper for easy cleanup.
2. Slice the chicken breasts into 1/2-inch strips against the grain to ensure tenderness.
3. Cut the bell peppers and onion into uniform 1/4-inch strips to promote even roasting.
4. In a large bowl, combine the chicken, peppers, and onion with 2 tbsp olive oil, fajita seasoning, salt, and black pepper, tossing thoroughly to coat every piece.
5. Spread the mixture in a single layer on the prepared sheet pan, avoiding overcrowding to allow proper browning.
6. Roast in the preheated oven for 20-25 minutes, flipping halfway through, until the chicken reaches an internal temperature of 165°F and the vegetables are tender with charred edges.
7. While roasting, warm the tortillas by wrapping them in a damp paper towel and microwaving for 30 seconds to keep them pliable.
8. Chop the cilantro, slice the avocado, and cut the lime into wedges for serving.
9. Remove the sheet pan from the oven and let the chicken rest for 5 minutes to redistribute juices before serving.
10. Assemble fajitas by filling warm tortillas with the chicken and vegetable mixture, then topping with sour cream, avocado, cilantro, and a squeeze of lime juice.
Fork-tender chicken mingles with sweet, smoky vegetables in a melody of textures, from the crisp tortilla to the creamy avocado finish. For a festive twist, serve these fajitas family-style with extra lime wedges and a side of charred corn salad, letting everyone customize their plates to taste.
Slow Cooker Chicken Fajitas with Salsa
Savor the effortless elegance of slow-cooked fajitas, where tender chicken mingles with vibrant peppers and onions in a richly spiced broth, all crowned with a fresh, zesty salsa that brightens every bite. This hands-off approach transforms simple ingredients into a festive meal perfect for gatherings or cozy weeknights, delivering restaurant-quality flavors with minimal effort. Let your slow cooker do the work while you anticipate the aromatic reward awaiting at dinnertime.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
– 2 lbs boneless, skinless chicken breasts
– 1 large red bell pepper, sliced into 1/4-inch strips
– 1 large green bell pepper, sliced into 1/4-inch strips
– 1 large yellow onion, sliced into 1/4-inch strips
– 3 cloves garlic, minced
– 2 tbsp olive oil
– 2 tbsp chili powder
– 1 tbsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 cup chicken broth
– 1 lime, juiced
– 8 flour tortillas
– 1 cup fresh salsa
– 1/2 cup sour cream
– 1/4 cup chopped fresh cilantro
Instructions
1. Place 2 lbs boneless, skinless chicken breasts in the bottom of a 6-quart slow cooker.
2. In a medium bowl, combine 1 large red bell pepper, 1 large green bell pepper, 1 large yellow onion, and 3 cloves minced garlic.
3. Drizzle the pepper mixture with 2 tbsp olive oil and toss to coat evenly.
4. In a small bowl, whisk together 2 tbsp chili powder, 1 tbsp ground cumin, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper.
5. Sprinkle the spice mixture over the chicken in the slow cooker, rubbing it gently into the surface.
6. Pour 1/4 cup chicken broth around the chicken to prevent sticking.
7. Arrange the pepper mixture on top of the chicken in an even layer.
8. Cover the slow cooker and cook on LOW for 4 hours, until the chicken reaches an internal temperature of 165°F and shreds easily with a fork.
9. While cooking, warm 8 flour tortillas in a dry skillet over medium heat for 30 seconds per side, or wrap in foil and heat in a 300°F oven for 10 minutes.
10. Transfer the cooked chicken to a cutting board and shred it into bite-sized pieces using two forks.
11. Return the shredded chicken to the slow cooker and stir to combine with the peppers and onions.
12. Squeeze the juice of 1 lime over the mixture and stir gently to incorporate.
13. Serve the fajita filling in warmed tortillas, topped with 1 cup fresh salsa, 1/2 cup sour cream, and 1/4 cup chopped fresh cilantro.
Zesty and aromatic, these fajitas boast tender, juicy chicken that melts alongside sweet, softened peppers and onions, all wrapped in warm, pliable tortillas. For a creative twist, serve the filling over a bed of cilantro-lime rice or stuff it into crisp lettuce cups for a lighter option, letting the vibrant salsa add a refreshing crunch to each delightful bite.
Cheesy Chicken Fajita Quesadillas
Savor the harmonious fusion of sizzling fajita-style chicken, melted cheese, and vibrant bell peppers, all crisply encased in a golden tortilla—this elevated quesadilla transforms a weeknight staple into a culinary delight worthy of any gathering. With its irresistible combination of smoky spices and gooey Monterey Jack, each bite offers a comforting yet sophisticated experience that will quickly become a household favorite.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb boneless, skinless chicken breasts, thinly sliced
– 1 tbsp olive oil
– 1 tsp chili powder
– 1/2 tsp ground cumin
– 1/2 tsp smoked paprika
– 1/4 tsp garlic powder
– 1/4 tsp onion powder
– 1/4 tsp salt
– 1 large red bell pepper, thinly sliced
– 1 large green bell pepper, thinly sliced
– 1 medium yellow onion, thinly sliced
– 8 large flour tortillas (10-inch diameter)
– 2 cups shredded Monterey Jack cheese
– 2 tbsp unsalted butter, softened
Instructions
1. In a medium bowl, combine the chicken slices with chili powder, cumin, smoked paprika, garlic powder, onion powder, and salt, tossing until evenly coated.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
3. Add the seasoned chicken to the skillet and cook for 5–7 minutes, stirring occasionally, until the chicken is fully cooked and lightly browned.
4. Transfer the cooked chicken to a plate and set aside, leaving any drippings in the skillet.
5. In the same skillet over medium heat, add the sliced red bell pepper, green bell pepper, and onion, cooking for 6–8 minutes until the vegetables are tender and slightly caramelized.
6. Return the chicken to the skillet with the vegetables, stirring to combine, then remove from heat.
7. Lay out four flour tortillas on a clean work surface and evenly distribute half of the shredded Monterey Jack cheese among them.
8. Spoon the chicken and vegetable mixture evenly over the cheese on each tortilla, then top with the remaining cheese.
9. Place the remaining four tortillas on top to form quesadillas, pressing gently to adhere.
10. Lightly spread softened butter on the top side of each quesadilla.
11. Heat a clean large skillet or griddle over medium-low heat and place one quesadilla butter-side down, cooking for 3–4 minutes until the bottom tortilla is golden brown and crisp.
12. Carefully flip the quesadilla using a spatula and cook for an additional 3–4 minutes until the second side is golden brown and the cheese is fully melted.
13. Repeat steps 11–12 with the remaining quesadillas, keeping cooked ones warm in a 200°F oven if needed.
14. Transfer each quesadilla to a cutting board and let rest for 1 minute before slicing into wedges with a sharp knife.
You’ll delight in the contrast of the crispy, buttery tortilla exterior against the tender, spiced chicken and melted cheese within. For a creative presentation, serve alongside a dollop of cool sour cream or a zesty pico de gallo to balance the rich flavors.
Chicken Fajita Stuffed Peppers
Delightfully transforming the classic fajita into a wholesome, oven-baked vessel, these Chicken Fajita Stuffed Peppers offer a vibrant, hands-free twist on a beloved Tex-Mex favorite. Their colorful presentation and satisfying blend of seasoned chicken, peppers, and melted cheese create a complete, elegant meal that is as nourishing as it is visually stunning.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
– 4 large bell peppers (any color)
– 1 tablespoon olive oil
– 1 pound boneless, skinless chicken breasts, cut into 1/2-inch strips
– 1 medium yellow onion, thinly sliced
– 1 teaspoon chili powder
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/2 teaspoon garlic powder
– 1/4 teaspoon kosher salt
– 1 cup cooked long-grain white rice
– 1 cup shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro
– 1 lime, cut into wedges
Instructions
1. Preheat your oven to 375°F (190°C).
2. Slice the tops off the bell peppers, remove the seeds and ribs, and place them upright in a baking dish.
3. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
4. Add the chicken strips to the skillet and cook for 5-7 minutes, turning occasionally, until they are lightly browned and no longer pink in the center.
5. Add the sliced onion to the skillet with the chicken and cook for 4-5 minutes, stirring frequently, until the onion is softened and translucent.
6. Sprinkle the chili powder, cumin, smoked paprika, garlic powder, and kosher salt over the chicken and onion mixture. Stir constantly for 1 minute to toast the spices and coat everything evenly.
7. Remove the skillet from the heat and stir in the cooked white rice and half of the shredded Monterey Jack cheese until well combined.
8. Evenly divide the chicken and rice mixture among the prepared bell pepper cavities, packing it gently.
9. Top each stuffed pepper with the remaining shredded cheese.
10. Cover the baking dish loosely with aluminum foil and bake for 25 minutes.
11. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown and the pepper walls are tender when pierced with a fork.
12. Remove the dish from the oven and let the peppers rest for 5 minutes to set the filling.
13. Garnish the stuffed peppers with the chopped fresh cilantro and serve immediately with the lime wedges on the side.
Captivating in its simplicity, the final dish presents tender, sweet pepper walls giving way to a savory, spiced filling with juicy chicken and creamy, melted cheese. For a festive presentation, use a mix of red, yellow, and orange peppers, and consider serving them atop a bed of crisp shredded lettuce with a dollop of cool sour cream to complement the warm, vibrant flavors.
One-Pot Chicken Fajita Pasta
Fusing the vibrant essence of Mexican street food with the comforting ease of a weeknight pasta, this one-pot wonder transforms simple ingredients into a spectacularly satisfying meal. Imagine tender chicken, colorful bell peppers, and onions simmered in a creamy, spiced tomato sauce that clings perfectly to every strand of pasta, all achieved with minimal cleanup. It’s a harmonious blend of bold flavors and effortless preparation, destined to become a cherished staple in your culinary repertoire.
Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 tablespoon olive oil
– 1 pound boneless, skinless chicken breasts, cut into 1-inch strips
– 1 teaspoon kosher salt, divided
– ½ teaspoon black pepper
– 1 medium yellow onion, thinly sliced
– 1 red bell pepper, thinly sliced
– 1 green bell pepper, thinly sliced
– 3 cloves garlic, minced
– 1 tablespoon chili powder
– 2 teaspoons ground cumin
– ½ teaspoon smoked paprika
– 8 ounces penne pasta
– 2 cups low-sodium chicken broth
– 1 (14.5-ounce) can diced tomatoes, undrained
– ½ cup heavy cream
– ½ cup shredded Monterey Jack cheese
– 2 tablespoons chopped fresh cilantro
Instructions
1. Heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering, about 2 minutes.
2. Season 1 pound chicken strips with ½ teaspoon kosher salt and ½ teaspoon black pepper.
3. Add the seasoned chicken to the hot oil in a single layer and cook undisturbed for 4-5 minutes to develop a golden-brown sear.
4. Flip the chicken pieces and cook for an additional 3-4 minutes until cooked through, then transfer to a clean plate. (Tip: Avoid overcrowding the pan to ensure proper browning, not steaming.)
5. To the same pot, add the sliced onion and bell peppers, cooking for 5-7 minutes until they begin to soften and develop slight char marks.
6. Stir in 3 cloves minced garlic, 1 tablespoon chili powder, 2 teaspoons cumin, and ½ teaspoon smoked paprika, cooking for 1 minute until fragrant. (Tip: Blooming the dried spices in the oil unlocks their full, aromatic flavor.)
7. Add 8 ounces penne pasta, 2 cups chicken broth, the can of diced tomatoes with their juices, and the remaining ½ teaspoon salt, stirring to combine.
8. Bring the mixture to a boil, then immediately reduce the heat to maintain a gentle simmer.
9. Cover the pot and cook for 12-14 minutes, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed.
10. Stir in ½ cup heavy cream and the reserved cooked chicken, heating through for 2 minutes.
11. Remove the pot from the heat and stir in ½ cup Monterey Jack cheese until melted and creamy. (Tip: Removing the pot from heat before adding the cheese prevents it from becoming grainy.)
12. Garnish with 2 tablespoons chopped fresh cilantro.
What emerges is a luxuriously creamy sauce with a subtle smoky depth from the paprika, beautifully coating the perfectly tender pasta and vegetables. The chicken remains juicy, while the melted Monterey Jack adds a final layer of rich, gooey decadence. For a stunning presentation, serve directly from the pot at the table, accompanied by warm tortillas or a crisp green salad to complete the fiesta.
Chicken Fajita Tacos with Mango Salsa
Crafted for festive gatherings yet simple enough for weeknight dinners, these Chicken Fajita Tacos with Mango Salsa bring a vibrant, sun-kissed flair to your table. Marinated chicken mingles with sizzling peppers and onions, all nestled in warm tortillas and crowned with a sweet-tart mango salsa that sings with freshness. This dish masterfully balances smoky, savory, and bright, tropical notes in every satisfying bite.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken breasts, sliced into thin strips
– 2 tbsp olive oil, divided
– 1 tbsp chili powder
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp garlic powder
– 1/2 tsp salt
– 1 large red bell pepper, thinly sliced
– 1 large yellow onion, thinly sliced
– 8 small flour tortillas
– 1 large ripe mango, diced
– 1/4 cup finely chopped red onion
– 1 jalapeño, seeded and minced
– 2 tbsp fresh lime juice
– 2 tbsp chopped fresh cilantro
Instructions
1. In a medium bowl, combine the chicken strips with 1 tbsp olive oil, chili powder, cumin, smoked paprika, garlic powder, and salt, ensuring each piece is evenly coated; let marinate at room temperature for 15 minutes to allow the flavors to penetrate.
2. While the chicken marinates, prepare the mango salsa by gently mixing the diced mango, red onion, jalapeño, lime juice, and cilantro in a separate bowl; set aside to let the juices meld.
3. Heat a large skillet or cast-iron pan over medium-high heat and add the remaining 1 tbsp olive oil, swirling to coat the surface evenly.
4. Add the sliced bell pepper and onion to the hot skillet and cook, stirring occasionally, for 5-7 minutes until they are tender and lightly charred at the edges, then transfer to a plate.
5. In the same skillet, add the marinated chicken in a single layer, cooking without stirring for 3-4 minutes until a golden-brown crust forms on one side.
6. Flip the chicken strips and continue cooking for another 3-4 minutes until they are cooked through and reach an internal temperature of 165°F, then return the peppers and onions to the skillet to warm through for 1 minute.
7. Warm the flour tortillas by placing them directly over a gas burner on low heat for 15-20 seconds per side until lightly toasted and pliable, or wrap them in a damp paper towel and microwave for 30 seconds.
8. Assemble the tacos by dividing the chicken fajita mixture evenly among the warm tortillas and topping each with a generous spoonful of the mango salsa.
Zesty and colorful, these tacos offer a delightful contrast between the tender, spiced chicken and the crisp, juicy salsa, with the warm tortillas providing a soft, comforting base. For an elegant presentation, serve them on a platter garnished with extra cilantro and lime wedges, allowing guests to customize each bite to their liking.
Healthy Chicken Fajita Lettuce Wraps
Vibrant and wholesome, these Healthy Chicken Fajita Lettuce Wraps transform classic Tex-Mex flavors into a light, elegant meal perfect for any occasion. Succulent strips of chicken mingle with colorful bell peppers and onions, all seasoned with a warm, smoky blend of spices, then nestled into crisp, fresh lettuce cups for a delightful handheld feast. This dish offers a refreshing take on fajitas, delivering all the satisfaction without the heaviness, making it an ideal choice for a sophisticated lunch or a vibrant dinner centerpiece.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken breasts
– 2 tbsp olive oil, divided
– 1 tsp chili powder
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1/2 tsp garlic powder
– 1/4 tsp salt
– 1 large red bell pepper
– 1 large yellow bell pepper
– 1 medium yellow onion
– 8 large butter lettuce leaves
– 1/4 cup fresh cilantro leaves
– 1 lime, cut into wedges
Instructions
1. Slice the chicken breasts into 1/2-inch thick strips against the grain.
2. In a medium bowl, combine the chicken strips with 1 tablespoon of olive oil, chili powder, cumin, smoked paprika, garlic powder, and salt, tossing until evenly coated.
3. Slice the red bell pepper, yellow bell pepper, and yellow onion into 1/4-inch thick strips.
4. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
5. Add the seasoned chicken strips to the skillet in a single layer, cooking without stirring for 3-4 minutes to develop a golden-brown sear.
6. Flip the chicken strips and cook for an additional 3-4 minutes until the internal temperature reaches 165°F, then transfer to a plate.
7. Tip: For maximum flavor, allow the chicken to sear undisturbed initially to create a flavorful crust.
8. In the same skillet over medium heat, add the bell pepper and onion strips, cooking for 5-7 minutes while stirring occasionally until they are tender-crisp and lightly charred.
9. Tip: Cook the vegetables just until they retain a slight crunch to add texture contrast to the wraps.
10. Return the cooked chicken to the skillet with the vegetables, stirring to combine and heat through for 1 minute.
11. Rinse the butter lettuce leaves and pat them completely dry with paper towels to prevent sogginess.
12. Tip: Choose large, sturdy lettuce leaves like butter lettuce for easy wrapping without tearing.
13. Spoon the chicken and vegetable mixture evenly into the center of each lettuce leaf.
14. Garnish each wrap with fresh cilantro leaves and serve immediately with lime wedges on the side.
Hearty yet light, these wraps offer a satisfying crunch from the lettuce against the tender, smoky chicken and sweet, charred vegetables. The bright acidity of the lime cuts through the richness, while the cilantro adds a fresh, herbal finish. For a creative presentation, arrange the wraps on a platter with extra lime wedges and a sprinkle of chili flakes for those who enjoy a touch of heat.
Chicken Fajita Nachos with Jalapeños
Elevate your game-day spread or casual weeknight dinner with these Chicken Fajita Nachos, a vibrant fusion of sizzling Tex-Mex flavors layered over crisp tortilla chips. Imagine tender, marinated chicken and colorful bell peppers, all crowned with melted cheese and the bright, spicy kick of fresh jalapeños, creating a shareable centerpiece that’s as visually stunning as it is delicious.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb boneless, skinless chicken breasts, thinly sliced
– 1 tbsp olive oil
– 1 tbsp fajita seasoning
– 1 red bell pepper, thinly sliced
– 1 green bell pepper, thinly sliced
– 1 yellow onion, thinly sliced
– 1 bag (12 oz) tortilla chips
– 2 cups shredded Monterey Jack cheese
– 2 jalapeños, thinly sliced
– 1/2 cup sour cream
– 1/4 cup fresh cilantro, chopped
Instructions
1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
2. In a medium bowl, toss the sliced chicken breasts with 1 tablespoon of olive oil and 1 tablespoon of fajita seasoning until evenly coated.
3. Heat a large skillet over medium-high heat and add the seasoned chicken, cooking for 5–7 minutes until it is no longer pink and reaches an internal temperature of 165°F (74°C), then transfer to a plate.
4. In the same skillet, add the sliced red bell pepper, green bell pepper, and yellow onion, cooking for 6–8 minutes until they are softened and slightly charred at the edges.
5. Arrange half of the tortilla chips in a single layer on the prepared baking sheet, then top evenly with half of the cooked chicken and pepper mixture.
6. Sprinkle 1 cup of shredded Monterey Jack cheese over the first layer, then repeat with the remaining chips, chicken, peppers, and cheese.
7. Scatter the sliced jalapeños evenly over the top layer of cheese for a spicy finish.
8. Bake in the preheated oven for 8–10 minutes, or until the cheese is fully melted and bubbly with golden spots.
9. Remove from the oven and let the nachos rest for 2 minutes to allow the cheese to set slightly, preventing them from becoming soggy.
10. Dollop the sour cream over the nachos and garnish with chopped fresh cilantro before serving immediately.
Just out of the oven, these nachos offer a delightful contrast of textures: the chips stay satisfyingly crisp beneath the molten cheese, while the chicken and peppers remain juicy and tender. The jalapeños provide a fresh, fiery bite that balances the creamy richness, making this dish perfect for serving straight from the sheet pan with extra sour cream on the side for dipping.
BBQ Chicken Fajitas with Pineapple
Vividly blending smoky barbecue flair with tropical sweetness, these BBQ Chicken Fajitas with Pineapple transform a weeknight staple into a vibrant, celebratory meal. The sizzle of marinated chicken and peppers mingles with caramelized pineapple, creating an irresistible aroma that promises a feast for the senses. It’s a dish that effortlessly balances bold, savory notes with a hint of juicy brightness, perfect for gatherings or a special family dinner.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken breasts, sliced into ½-inch strips
– 1 red bell pepper, sliced into ¼-inch strips
– 1 green bell pepper, sliced into ¼-inch strips
– 1 yellow onion, sliced into ¼-inch strips
– 2 cups fresh pineapple, cut into 1-inch chunks
– 3 tbsp olive oil, divided
– ½ cup barbecue sauce
– 2 tbsp lime juice
– 2 cloves garlic, minced
– 1 tsp chili powder
– ½ tsp ground cumin
– ½ tsp smoked paprika
– ¼ tsp salt
– 8 medium flour tortillas
– ¼ cup fresh cilantro, chopped
Instructions
1. In a large bowl, whisk together 2 tablespoons olive oil, barbecue sauce, lime juice, minced garlic, chili powder, cumin, smoked paprika, and salt until fully combined.
2. Add the chicken strips to the bowl, tossing to coat evenly in the marinade. Let it marinate at room temperature for 15 minutes to allow the flavors to penetrate.
3. Heat a large skillet or cast-iron pan over medium-high heat and add the remaining 1 tablespoon olive oil.
4. Add the marinated chicken strips to the hot skillet in a single layer, cooking undisturbed for 4–5 minutes until golden brown on one side.
5. Flip the chicken strips and cook for an additional 4–5 minutes until fully cooked through and no longer pink in the center.
6. Transfer the cooked chicken to a clean plate and cover loosely with foil to keep warm.
7. In the same skillet, add the sliced bell peppers and onion, sautéing for 6–8 minutes until softened and slightly charred at the edges.
8. Add the pineapple chunks to the skillet, cooking for 3–4 minutes until caramelized and golden brown.
9. Return the cooked chicken to the skillet, tossing everything together to combine and heat through for 1–2 minutes.
10. Warm the flour tortillas in a dry skillet over medium heat for 30 seconds per side or until pliable.
11. Spoon the chicken and vegetable mixture onto the warm tortillas and garnish with chopped cilantro.
Creating a perfect char on the pineapple enhances its natural sugars, while letting the chicken marinate briefly at room temperature ensures deeper flavor absorption. Serve these fajitas immediately for the best texture, with the tender chicken and crisp-tender vegetables offering a delightful contrast against the sweet, juicy pineapple. For a creative twist, top with a drizzle of extra barbecue sauce or a sprinkle of cotija cheese to elevate the smoky-sweet harmony.
Chicken Fajita Burrito Bowls with Rice
Zesty and vibrant, these Chicken Fajita Burrito Bowls with Rice transform a weeknight favorite into an elegant, layered meal. Featuring tender, spice-rubbed chicken, colorful sautéed peppers and onions, and fluffy cilantro-lime rice, each component is prepared with care to create a harmonious and satisfying dish. It’s a customizable feast that’s as beautiful to assemble as it is delicious to eat.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch strips
– 2 tbsp olive oil, divided
– 1 tbsp chili powder
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp garlic powder
– 1/2 tsp onion powder
– 1/4 tsp black pepper
– 1 large red bell pepper, sliced into 1/4-inch strips
– 1 large green bell pepper, sliced into 1/4-inch strips
– 1 large yellow onion, sliced into 1/4-inch strips
– 1 cup long-grain white rice
– 2 cups water
– 1/4 cup fresh cilantro, chopped
– 2 tbsp fresh lime juice
– 1/2 tsp salt
Instructions
1. In a medium bowl, combine 1 tbsp olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, and black pepper to form a paste.
2. Add the chicken strips to the bowl and toss until evenly coated with the spice mixture; let marinate for 10 minutes at room temperature.
3. While the chicken marinates, rinse the rice under cold water until the water runs clear to remove excess starch for fluffier grains.
4. In a medium saucepan, combine the rinsed rice, water, and salt, and bring to a boil over high heat.
5. Once boiling, reduce the heat to low, cover the saucepan, and simmer for 18 minutes without lifting the lid to ensure even cooking.
6. After 18 minutes, remove the saucepan from the heat and let the rice stand, covered, for 5 minutes to finish steaming.
7. Fluff the cooked rice with a fork, then stir in the chopped cilantro and lime juice until well combined; set aside.
8. Heat the remaining 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
9. Add the marinated chicken strips to the skillet in a single layer, cooking for 5-7 minutes per side until golden brown and the internal temperature reaches 165°F.
10. Transfer the cooked chicken to a plate and cover loosely with foil to keep warm.
11. In the same skillet over medium heat, add the sliced bell peppers and onion, sautéing for 8-10 minutes until softened and slightly charred, stirring occasionally.
12. To build the bowls, divide the cilantro-lime rice evenly among four serving bowls, then top with the sautéed peppers and onions and the cooked chicken strips.
Here, the tender, spice-infused chicken contrasts beautifully with the sweet, caramelized vegetables and the bright, herbaceous rice. For a creative twist, serve the components family-style, allowing guests to customize their bowls with toppings like avocado slices, shredded cheese, or a dollop of sour cream.
Garlic Butter Chicken Fajitas
Kick off your festive celebrations with a dish that transforms humble chicken into a sizzling, aromatic masterpiece, perfect for gathering loved ones around the table. Garlic Butter Chicken Fajitas meld the smoky char of peppers and onions with succulent, herb-infused poultry, all enveloped in a rich, golden sauce. This one-pan wonder delivers restaurant-quality flair with effortless, weeknight ease.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken breasts, sliced into 1/2-inch strips
– 3 tbsp unsalted butter
– 4 cloves garlic, minced
– 1 red bell pepper, sliced into 1/4-inch strips
– 1 green bell pepper, sliced into 1/4-inch strips
– 1 large yellow onion, sliced into 1/4-inch strips
– 2 tbsp olive oil
– 1 tsp chili powder
– 1/2 tsp ground cumin
– 1/2 tsp smoked paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– 8 flour tortillas (8-inch)
– 1/4 cup fresh cilantro, chopped
– 1 lime, cut into wedges
Instructions
1. Pat the chicken strips dry with paper towels to ensure a crisp sear.
2. In a small bowl, combine the chili powder, cumin, smoked paprika, salt, and black pepper.
3. Sprinkle the spice mixture evenly over the chicken strips, tossing to coat thoroughly.
4. Heat 1 tablespoon of olive oil in a large skillet or cast-iron pan over medium-high heat until shimmering, about 2 minutes.
5. Add the chicken to the skillet in a single layer, cooking undisturbed for 4-5 minutes until a golden-brown crust forms on one side.
6. Flip each chicken strip and cook for an additional 3-4 minutes until the internal temperature reaches 165°F, then transfer to a plate.
7. Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the same skillet.
8. Add the sliced bell peppers and onion, sautéing for 6-8 minutes, stirring occasionally, until they are tender and lightly charred at the edges.
9. Push the vegetables to the sides of the skillet and add the butter to the center, allowing it to melt completely.
10. Stir in the minced garlic and cook for 30-45 seconds until fragrant, being careful not to let it brown.
11. Return the cooked chicken to the skillet, tossing everything together to coat in the garlic butter sauce for 1 minute.
12. Warm the flour tortillas in a dry skillet over medium heat for 20-30 seconds per side, or wrap them in a damp paper towel and microwave for 30 seconds.
13. Remove the skillet from the heat and sprinkle the chopped cilantro over the chicken and vegetable mixture.
14. Serve the fajita filling directly from the skillet with warm tortillas and lime wedges on the side.
Vibrant and sizzling, these fajitas boast tender chicken with a subtle smoky depth, contrasted by the sweet crunch of peppers and the luxurious silkiness of garlic butter. For a creative twist, serve the filling over a bed of cilantro-lime rice or stuff it into toasted tortilla bowls, garnished with a drizzle of crema and pickled red onions for added tang and color.
Chicken Fajita Enchiladas with Red Sauce
Delightfully bridging the vibrant spirit of Tex-Mex cuisine with the comforting embrace of a casserole, these Chicken Fajita Enchiladas offer a symphony of sizzling peppers, tender chicken, and a rich, enveloping red sauce. This elegant yet approachable dish transforms classic fajita components into a beautifully layered bake, perfect for a festive gathering or a sophisticated weeknight dinner. Each bite delivers the familiar, smoky char of the skillet with the deep, complex warmth of a homemade enchilada sauce.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 35 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken breasts
– 2 tbsp olive oil, divided
– 1 large yellow onion, thinly sliced
– 1 red bell pepper, thinly sliced
– 1 green bell pepper, thinly sliced
– 3 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp chili powder
– 1/2 tsp smoked paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– 12 (6-inch) corn tortillas
– 2 cups shredded Monterey Jack cheese, divided
– 2 tbsp all-purpose flour
– 2 tbsp unsalted butter
– 2 cups chicken broth
– 1 (8 oz) can tomato sauce
– 1 tsp dried oregano
– 1/4 cup chopped fresh cilantro
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. Pat the chicken breasts dry with paper towels and season both sides with 1/4 teaspoon of the salt and the black pepper.
3. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
4. Add the chicken breasts to the skillet and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the exterior is golden brown.
5. Transfer the cooked chicken to a cutting board, let it rest for 5 minutes, then shred it into bite-sized pieces using two forks.
6. In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat.
7. Add the sliced onion and bell peppers, cooking for 8-10 minutes while stirring occasionally, until the vegetables are softened and have developed light char marks.
8. Stir in the minced garlic, cumin, chili powder, smoked paprika, and remaining 1/4 teaspoon of salt, cooking for 1 minute until fragrant.
9. Combine the shredded chicken with the vegetable mixture in the skillet, then remove the skillet from the heat.
10. Wrap the corn tortillas in a damp paper towel and microwave on high for 30 seconds to soften them, which prevents cracking when rolled.
11. Spoon approximately 1/3 cup of the chicken-vegetable filling onto the center of each softened tortilla, top with 1 tablespoon of shredded cheese, and roll tightly.
12. Place the rolled enchiladas seam-side down in the prepared baking dish.
13. For the sauce, melt the butter in a medium saucepan over medium heat.
14. Whisk in the flour and cook for 1 minute to form a light roux, creating the base for a velvety sauce.
15. Gradually whisk in the chicken broth until smooth, then stir in the tomato sauce and dried oregano.
16. Bring the sauce to a simmer, then reduce the heat to low and cook for 5 minutes, stirring frequently, until slightly thickened.
17. Pour the warm red sauce evenly over the assembled enchiladas in the baking dish.
18. Sprinkle the remaining shredded Monterey Jack cheese evenly over the top.
19. Bake, uncovered, for 20-25 minutes, or until the cheese is fully melted and bubbly and the edges of the tortillas are just beginning to crisp.
20. Remove the baking dish from the oven and let it rest for 5 minutes before sprinkling with chopped fresh cilantro.
Outstanding in both presentation and taste, the finished enchiladas boast tender tortillas that hold their structure against the robust filling, while the sauce melds into a glossy, deeply flavored cloak. The smoky, slightly sweet peppers and seasoned chicken are perfectly complemented by the creamy, tangy cheese pull in every forkful. For a striking presentation, garnish with thin slices of avocado and a drizzle of crema alongside the cilantro, or serve individual portions atop a pool of extra warm sauce for an elevated restaurant-style plate.
Chicken Fajita Stuffed Sweet Potatoes
Delightfully reimagining a classic, these Chicken Fajita Stuffed Sweet Potatoes transform humble ingredients into a vibrant, satisfying meal. Perfectly roasted sweet potatoes cradle a sizzling, spiced chicken and pepper filling, creating a dish that is as visually stunning as it is delicious. This elegant yet approachable recipe promises a symphony of smoky, sweet, and savory flavors in every bite.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 50 minutes
Ingredients
– 4 medium sweet potatoes
– 1 tablespoon olive oil
– 1 pound boneless, skinless chicken breasts, cut into 1-inch strips
– 1 teaspoon chili powder
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/2 teaspoon garlic powder
– 1/4 teaspoon salt
– 1 tablespoon olive oil
– 1 large red bell pepper, sliced into strips
– 1 large yellow onion, sliced
– 1/2 cup shredded Monterey Jack cheese
– 1/4 cup sour cream
– 2 tablespoons chopped fresh cilantro
Instructions
1. Preheat your oven to 400°F (200°C).
2. Scrub the 4 medium sweet potatoes clean and pat them dry with a paper towel.
3. Pierce each sweet potato several times with a fork to allow steam to escape.
4. Rub the sweet potatoes with 1 tablespoon of olive oil and place them directly on the oven rack.
5. Roast the sweet potatoes for 45-50 minutes, or until they are very tender when pierced with a fork. (Tip: Placing a baking sheet on the rack below will catch any drips.)
6. While the sweet potatoes roast, combine the 1 pound of chicken strips, 1 teaspoon chili powder, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, and 1/4 teaspoon salt in a medium bowl, tossing to coat the chicken evenly.
7. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
8. Add the seasoned chicken strips to the hot skillet and cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and no longer pink in the center.
9. Transfer the cooked chicken to a clean plate.
10. Add the sliced red bell pepper and yellow onion to the same skillet.
11. Cook the vegetables for 6-8 minutes, stirring frequently, until they are softened and have developed slight char marks. (Tip: Avoid overcrowding the pan to ensure proper caramelization.)
12. Return the cooked chicken to the skillet with the peppers and onions, stirring to combine, and cook for 1 more minute to reheat.
13. Once the sweet potatoes are roasted, carefully slice each one open lengthwise and gently fluff the interior with a fork.
14. Evenly divide the chicken fajita mixture among the 4 opened sweet potatoes.
15. Top each stuffed potato with 2 tablespoons of the shredded Monterey Jack cheese.
16. Return the stuffed potatoes to the oven for 3-5 minutes, just until the cheese is melted.
17. Remove the potatoes from the oven and top each with 1 tablespoon of sour cream and 1/2 tablespoon of chopped fresh cilantro. (Tip: For a fresher garnish, add the cilantro after baking to preserve its vibrant color and flavor.)
A harmonious blend of textures awaits, from the creamy sweet potato to the tender, spiced chicken and crisp-tender peppers. The melted Monterey Jack cheese adds a rich, gooey element that beautifully contrasts with the cool, tangy sour cream. For a festive presentation, serve these stuffed potatoes on a large platter with extra lime wedges and a sprinkle of cilantro, making them a stunning centerpiece for any casual gathering.
Chicken Fajita Pizza with Poblano Peppers
Merging the sizzling appeal of Tex-Mex fajitas with the comforting allure of a classic pizza, this Chicken Fajita Pizza with Poblano Peppers offers a vibrant, crowd-pleasing meal. The combination of marinated, seared chicken, charred peppers and onions, and a creamy, spiced base creates a symphony of flavors and textures that is both familiar and excitingly new. It’s the perfect centerpiece for a festive gathering or a cozy weeknight dinner that feels special.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb boneless, skinless chicken breast, cut into ½-inch strips
– 1 tbsp olive oil
– 1 tsp chili powder
– ½ tsp ground cumin
– ½ tsp garlic powder
– ¼ tsp smoked paprika
– ¼ tsp salt
– 1 large poblano pepper, seeded and sliced into ¼-inch strips
– 1 medium yellow onion, sliced into ¼-inch strips
– 1 (16 oz) pre-made pizza dough
– ½ cup sour cream
– 1 cup shredded Monterey Jack cheese
– ¼ cup chopped fresh cilantro
– 1 tbsp lime juice
Instructions
1. Preheat your oven to 450°F and place a pizza stone or baking sheet inside to heat.
2. In a medium bowl, combine the chicken strips with 1 tablespoon of olive oil, 1 teaspoon of chili powder, ½ teaspoon of ground cumin, ½ teaspoon of garlic powder, ¼ teaspoon of smoked paprika, and ¼ teaspoon of salt, tossing until evenly coated.
3. Heat a large skillet over medium-high heat, then add the marinated chicken in a single layer, cooking for 5-7 minutes until browned and cooked through, turning once halfway; transfer to a plate.
4. In the same skillet, add the sliced poblano pepper and yellow onion, cooking for 6-8 minutes until softened and lightly charred, stirring occasionally.
5. On a lightly floured surface, roll the pre-made pizza dough into a 12-inch circle.
6. Carefully transfer the rolled dough to the preheated pizza stone or baking sheet.
7. Evenly spread ½ cup of sour cream over the dough, leaving a ½-inch border around the edge.
8. Sprinkle 1 cup of shredded Monterey Jack cheese over the sour cream layer.
9. Arrange the cooked chicken, poblano peppers, and onions evenly over the cheese.
10. Bake the pizza in the preheated 450°F oven for 12-15 minutes, until the crust is golden brown and the cheese is bubbly.
11. While the pizza bakes, combine ¼ cup of chopped fresh cilantro with 1 tablespoon of lime juice in a small bowl.
12. Remove the pizza from the oven, drizzle with the cilantro-lime mixture, slice, and serve immediately.
The finished pizza boasts a crisp, chewy crust that yields to a creamy, tangy base, topped with juicy, spiced chicken and sweet, smoky vegetables. For a creative twist, serve individual slices with small bowls of extra sour cream, sliced avocado, or a drizzle of hot sauce, allowing guests to customize each bite to their liking.
Chicken Fajita Soup with Black Beans
Brimming with the vibrant flavors of the Southwest, this Chicken Fajita Soup transforms classic skillet ingredients into a comforting, one-pot meal. Succulent chicken, sweet bell peppers, and smoky spices simmer together with hearty black beans in a rich, savory broth. It’s an elegant yet approachable dish perfect for a cozy weeknight dinner or a casual gathering with friends.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken breasts
– 2 tbsp olive oil
– 1 large yellow onion, diced
– 1 red bell pepper, sliced
– 1 green bell pepper, sliced
– 3 cloves garlic, minced
– 1 tbsp chili powder
– 2 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp dried oregano
– 4 cups low-sodium chicken broth
– 1 (15 oz) can black beans, rinsed and drained
– 1 (14.5 oz) can diced tomatoes
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 cup fresh cilantro, chopped
– 1 lime, cut into wedges
Instructions
1. Pat the chicken breasts dry with paper towels to ensure a good sear, then season both sides evenly with 1/2 teaspoon of the salt and 1/4 teaspoon of the black pepper.
2. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers, about 1 minute.
3. Add the chicken breasts and cook for 5–6 minutes per side until golden brown and cooked through to an internal temperature of 165°F.
4. Transfer the chicken to a clean plate and let it rest for 5 minutes to allow the juices to redistribute, then shred it into bite-sized pieces using two forks.
5. In the same pot, add the diced onion and sliced bell peppers, cooking for 6–8 minutes over medium heat until softened and slightly caramelized.
6. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
7. Add the chili powder, cumin, smoked paprika, and dried oregano, toasting the spices for 30 seconds to unlock their full aroma.
8. Pour in the chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pot for added depth of flavor.
9. Add the rinsed black beans, diced tomatoes with their juices, remaining 1/2 teaspoon salt, and 1/4 teaspoon black pepper, stirring to combine.
10. Bring the soup to a gentle boil, then reduce the heat to low and simmer uncovered for 15 minutes to allow the flavors to meld.
11. Stir in the shredded chicken and chopped cilantro, simmering for an additional 2 minutes just to heat through.
12. Ladle the soup into bowls and serve immediately with lime wedges on the side for a bright, acidic finish.
Aromatic and deeply satisfying, this soup boasts a velvety broth that clings to each tender piece of chicken and bean. The peppers retain a slight crunch, offering a pleasant textural contrast, while the smoky spices provide a warm, lingering heat. For a creative twist, top each bowl with a dollop of cool sour cream, a sprinkle of shredded Monterey Jack cheese, and a handful of crispy tortilla strips.
Chicken Fajita Skewers with Chimichurri
Delightfully transforming the classic fajita into elegant handheld fare, these Chicken Fajita Skewers with Chimichurri offer a vibrant, grill-friendly feast perfect for gatherings. Marinated chicken and colorful peppers are threaded onto skewers and grilled to smoky perfection, then generously draped with a bright, herby chimichurri sauce that elevates every bite with its zesty, garlicky punch.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 15 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken breasts
– 2 tbsp olive oil
– 2 tbsp lime juice
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp chili powder
– 1/2 tsp salt
– 1 red bell pepper
– 1 yellow bell pepper
– 1 green bell pepper
– 1 red onion
– 8 wooden skewers
– 1 cup fresh parsley
– 1/4 cup fresh cilantro
– 3 cloves garlic
– 1/4 cup red wine vinegar
– 1/2 cup olive oil
– 1/4 tsp red pepper flakes
Instructions
1. Soak 8 wooden skewers in water for at least 30 minutes to prevent burning.
2. Cut 1.5 lbs boneless, skinless chicken breasts into 1-inch cubes.
3. In a bowl, whisk together 2 tbsp olive oil, 2 tbsp lime juice, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp chili powder, and 1/2 tsp salt to create the marinade.
4. Add the chicken cubes to the marinade, toss to coat evenly, and let sit at room temperature for 15 minutes.
5. While the chicken marinates, core and seed 1 red bell pepper, 1 yellow bell pepper, and 1 green bell pepper, then cut them into 1-inch pieces.
6. Peel and cut 1 red onion into 1-inch pieces.
7. Preheat a grill or grill pan to medium-high heat, approximately 400°F.
8. Thread the marinated chicken cubes, bell pepper pieces, and onion pieces alternately onto the soaked skewers.
9. Place the skewers on the preheated grill and cook for 5-7 minutes per side, turning once, until the chicken reaches an internal temperature of 165°F and has visible grill marks.
10. While the skewers cook, make the chimichurri by finely chopping 1 cup fresh parsley, 1/4 cup fresh cilantro, and 3 cloves garlic.
11. In a bowl, combine the chopped herbs and garlic with 1/4 cup red wine vinegar, 1/2 cup olive oil, and 1/4 tsp red pepper flakes, stirring until well blended.
12. Remove the skewers from the grill and let them rest for 3 minutes before serving.
13. Drizzle the chimichurri sauce over the skewers or serve it on the side for dipping.
You’ll savor the tender, juicy chicken paired with slightly charred, sweet peppers, all brought together by the chimichurri’s fresh, tangy kick. For a creative twist, serve these skewers over a bed of cilantro-lime rice or tucked into warm tortillas with a sprinkle of cotija cheese.
Summary
Tantalizing, right? This roundup proves that spicy chicken fajitas are endlessly customizable and perfect for any night you crave big flavor. We hope you find a new favorite to try! Don’t forget to leave a comment telling us which recipe you loved most, and if you enjoyed this collection, please share it on Pinterest to help other home cooks discover it too. Happy cooking!
