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In a small bowl, combine all the fajita seasoning ingredients: chili powder, ground cumin, smoked paprika, garlic powder, onion powder, dried oregano, salt, black pepper, and cayenne pepper (if using). Mix well.

Place the chicken strips in a medium bowl. Drizzle with 1 tablespoon of olive oil and sprinkle with half of the fajita seasoning. Toss to coat evenly.

Heat the remaining 1 tablespoon of olive oil in a large skillet or cast-iron pan over medium-high heat. Once hot, add the seasoned chicken strips in a single layer. Cook for 3-5 minutes, flipping once, until browned and cooked through. Remove chicken from the skillet and set aside.

Add the sliced bell peppers and onion to the same skillet. If the pan seems dry, add a tiny splash more olive oil. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are tender-crisp and slightly charred. Sprinkle the remaining fajita seasoning over the vegetables and toss to coat.

Return the cooked chicken to the skillet with the vegetables. Toss everything together and cook for another 1-2 minutes to heat through and combine flavors.

Serve the chicken fajita mixture immediately with warm flour tortillas, sour cream, salsa, lime wedges, and fresh cilantro for garnish.


In a small bowl, combine all the fajita seasoning ingredients: chili powder, ground cumin, smoked paprika, garlic powder, onion powder, dried oregano, salt, black pepper, and cayenne pepper (if using). Mix well.

Place the chicken strips in a medium bowl. Drizzle with 1 tablespoon of olive oil and sprinkle with half of the fajita seasoning. Toss to coat evenly.

Heat the remaining 1 tablespoon of olive oil in a large skillet or cast-iron pan over medium-high heat. Once hot, add the seasoned chicken strips in a single layer. Cook for 3-5 minutes, flipping once, until browned and cooked through. Remove chicken from the skillet and set aside.

Add the sliced bell peppers and onion to the same skillet. If the pan seems dry, add a tiny splash more olive oil. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are tender-crisp and slightly charred. Sprinkle the remaining fajita seasoning over the vegetables and toss to coat.

Return the cooked chicken to the skillet with the vegetables. Toss everything together and cook for another 1-2 minutes to heat through and combine flavors.

Serve the chicken fajita mixture immediately with warm flour tortillas, sour cream, salsa, lime wedges, and fresh cilantro for garnish.
