Easy Chicken Fajitas

Name: Easy Chicken Fajitas
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8
Cuisine: Mexican
Ingredients: 3 pounds boneless chicken breasts or thighs; 1 tablespoon salt; ½ tablespoon black pepper; 1 tablespoon dried parsley; 1 teaspoon spicy mustard (optional); 1 green bell pepper; 1 red bell pepper; 1 yellow onion; ½ purple onion; 8 flour tortillas; Sour cream for serving

Recipe GLPR83ea52fc9a2b64

Mexican

Main Course

50 min

402 cal

Servings: 8

Grill

SNAP eligible

Grilled chicken fajitas loaded with tender strips of marinated chicken and sautéed bell peppers and onions, served warm with flour tortillas and sour cream. This easy recipe comes together in under an hour and is perfect for a summer barbecue or weeknight dinner.

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Ingredients

3 pounds boneless chicken breasts or thighs

1 tablespoon salt

½ tablespoon black pepper

1 tablespoon dried parsley

1 teaspoon spicy mustard (optional)

1 green bell pepper

1 red bell pepper

1 yellow onion

½ purple onion

8 flour tortillas

Sour cream for serving

Directions

Pat the chicken dry with paper towels. In a medium bowl, combine salt, black pepper, dried parsley, and spicy mustard if using. Add the chicken and toss to coat evenly with the seasoning mixture. Set aside to marinate while you prepare the vegetables.
Cut the green and red bell peppers into thin julienne strips. Slice the yellow onion and purple onion into thin half-rings.
Preheat your grill to medium-high heat. Place the marinated chicken directly on the grill grates or on a grill pan. Grill for 5-7 minutes per side until the chicken is golden brown and cooked through (internal temperature of 165°F when measured at the thickest part).
Remove the cooked chicken from the grill to a plate and cover loosely with foil. Let rest for 3-4 minutes to retain its juices. Then, cut the chicken into thin strips.
Without cleaning the grill, place the bell pepper and onion strips directly on the grill or grill pan. Cook for 4-5 minutes, stirring occasionally, until the vegetables are softened and lightly charred at the edges. Add the sliced chicken back to the grill with the vegetables and toss together. Cook for another 2-3 minutes until everything is heated through.
Warm the flour tortillas on the grill for 30 seconds per side, or wrap them in foil and place on the grill for 2-3 minutes until warm and pliable.
Divide the chicken and vegetable mixture among the warm tortillas, placing the filling down the center of each. Fold both sides of the tortilla over the filling to create a fajita.
Serve the fajitas immediately while hot, with sour cream on the side for dipping or topping.

Comments

Grocery List Plus Editorial Staff4

Every ingredient is available at any Charlotte chain—chicken, peppers, onions, and tortillas are staples—and the cost per serving runs about $1.50 to $2 depending on chicken price, making this budget-friendly for feeding 8. The 50-minute time is honest if you account for cutting the peppers and onions, though active cooking is probably 20 minutes. This is a weeknight winner that reheats well and needs minimal attention once the skillet is hot, though the spicy mustard is an unusual and slightly jarring addition for a traditional fajita that most households would skip.