Easy Chicken Fajitas

Name: Easy Chicken Fajitas
Prep time: 10 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 boneless, skinless chicken breasts, about 6 oz each; 1 heaped tablespoon smoked paprika; 1 tablespoon ground coriander; Pinch of ground cumin; 2 cloves garlic, minced; 4 tablespoons olive oil; 1 Juice of 1 lime; 4-5 drops hot sauce (Tabasco or similar); Salt to taste; Black pepper to taste; 1 red onion, finely sliced; 1 red bell pepper, sliced; 1 red chilli, finely sliced (optional); 8 medium flour or corn tortillas; Mixed fresh salad greens; 1 container (8 oz) fresh salsa

Recipe GLPR2e418e51e84c1b

Mexican

Main Course

30 min

255 cal

Servings: 4

Oven

Stovetop

SNAP eligible

Quick and vibrant griddled chicken fajitas with charred peppers and onions. Chicken breasts are marinated in a smoky spice blend with lime, then cooked on a hot griddle until golden and crispy. Served warm with tortillas, fresh salad, and salsa for a simple weeknight dinner.

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Ingredients

2 boneless, skinless chicken breasts, about 6 oz each

1 heaped tablespoon smoked paprika

1 tablespoon ground coriander

Pinch of ground cumin

2 cloves garlic, minced

4 tablespoons olive oil

1 Juice of 1 lime

4-5 drops hot sauce (Tabasco or similar)

Salt to taste

Black pepper to taste

1 red onion, finely sliced

1 red bell pepper, sliced

1 red chilli, finely sliced (optional)

8 medium flour or corn tortillas

Mixed fresh salad greens

1 container (8 oz) fresh salsa

Directions

Preheat oven to 400°F (200°C). Wrap the 8 tortillas in foil and set aside to warm in the oven later.
In a bowl, combine the smoked paprika, ground coriander, pinch of cumin, minced garlic, olive oil, lime juice, and hot sauce. Season with salt and black pepper. Mix until smooth.
Slice the chicken breasts into thin, even strips. Add the sliced chicken, red onion, red bell pepper, and red chilli (if using) to the marinade. Toss to coat all ingredients evenly.
Heat a griddle pan or large cast-iron skillet over high heat until very hot and beginning to smoke, about 2 minutes.
Pour the entire chicken and vegetable mixture into the hot pan. Using tongs, keep everything moving constantly for about 5 minutes. Work in batches if needed to avoid crowding. Cook until the chicken is deeply charred and caramelized, and the vegetables are tender with charred edges.
To verify doneness, cut the thickest piece of chicken in half and check that no pink remains. The internal temperature should reach 165°F (74°C). If any part appears undercooked, continue cooking over medium-high heat until completely cooked through.
Place the wrapped tortillas in the preheated oven for 2–3 minutes to warm through. Transfer the cooked chicken and vegetable mixture to a serving platter. Serve with warm tortillas, fresh salad greens, and salsa on the side.

Comments

Grocery List Plus Editorial Staff4

This is a solid weeknight fajita recipe that hits on ingredient availability and cost. All components—chicken, peppers, onions, tortillas, and spices—are standard stock at any Charlotte grocer (Harris Teeter, Food Lion, Kroger, Walmart, ALDI). At roughly $2 to $2.50 per serving, the cost is driven by the chicken and the fresh peppers, both reasonably priced year-round. The stated 30 minutes is honest for cooking once prep is done, though slicing peppers and onions adds 5–8 minutes that eager cooks might not budget for. This is a forgiving, hands-off dish once everything hits the pan, reheats adequately the next day, and feeds a family cleanly with minimal fuss—a genuine weeknight win that doesn't push you to a specialty store or demand constant attention.