Chicken Fajitas

The Thompson family has an undying love for fajitas. This is regularly a dinner I make for a crowd, and the Thompsons even had a dinner party that was specifically centered around chicken fajitas last spring. A tasty dinner it was!

My brother in law Eric and his wife Anna got married in 2023…and chicken fajitas made it into both of their vows!

Fajitas are one of my absolute favorite ways to use fresh peppers. This time of year, I find myself not-so-patiently waiting for the first peppers to ripen so we can have fresh fajitas on the menu again. We do freeze some chopped peppers every year, but it truly is the best with fresh peppers and onions.

We love topping ours with my canned salsa, and it’s even better with Eric’s fresh guacamole!

Chicken Fajitas

1 pound chicken breast

2-3 onions

2-3 bell peppers

Olive oil

Jalapeno pepper (optional)

Fajita Seasoning

Combine all ingredients below in a small bowl. Stir until combined

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon paprika

¼ teaspoon cayenne pepper

1 teaspoon salt

1 teaspoon ground black pepper

Chop chicken into small, bite-sized cubes. Set aside.

Chop onions and peppers into long strips. Set aside.

Heat one tablespoon of olive oil in a large skillet. Add the chicken as well as about half of the fajita seasoning into the skillet. Cook chicken for about 5 minutes until cooked through and no longer pink. Transfer chicken on a separate plate.

Add another tablespoon of olive oil in skillet, if needed. Add vegetables and the remaining fajita seasoning. Cook 3-5 minutes until the vegetables are slightly tender. Add chicken back into the skillet and toss with the vegetables.

Serve hot on tortillas, on top of nachos, or in a salad! If desired, top with cheese, sour cream, salsa, guacamole, or any other desired toppings.