Best Chicken fajitas

The BEST chicken fajitas are so quick to throw together! Chicken gets marinated in the best juicy lime marinade, then seared for that unmistakeable crisp-charred outer edge! Serve with onions and bell pepper strips!
Prep Time : 10 mins
Cook Time : 15 mins
Total Time : 25 mins
Servings : 4 people


  • 2 tablespoons fresh squeezed lime juice
  • 2 tablespoons oil
  • 1 large garlic clove, minced
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1/21 teaspoon ground chili (adjust to your desired spice preference)
  • 1 tablespoon fresh chopped cilantro (optional)
  • 1 1/2 pounds (650 grams) chicken thighs, skinless and boneless
  • 3 large bell peppers (or capsicums), cut into strips (I use green, red and yellow)
  • 1 red onion thinly sliced
  • 2 avocados, peeled, seeded and sliced


  • In a large shallow bowl, combine lime juice, oil, garlic, cumin, salt, chili and cilantro; mix together. Add the chicken thighs and If time allows, let marinate for 30 minutes.
  • Heat a large skillet or pan (12-inch | 30cm) on medium-high heat until smoking. Add a drizzle of olive oil to lightly coat the bottom of the pan. Sear the chicken on both sides until golden, charred and cooked right through (about 8 minutes per side, depending on the thickness of your fillets). Flip them a couple of times while cooking so they get a nice even char.

    Transfer chicken to a warm plate, loosely tent with foil and let rest.

  • Add the peppers and onions to the skillet (drizzle with a little extra oil only if needed), and cook until the onion is soft and the peppers are slightly charred and cooked to your liking. Season with salt and pepper.
  • Slice chicken into strips.


Calories: 480kcal | Carbohydrates: 19g | Protein: 46g | | Saturated Fat: 4g | Cholesterol: 161mg | Sodium: 351mg | Potassium: 217mg | Fiber: 9g | Sugar: 7g | Vitamin A: 4115IU | Vitamin C: 171.4mg | Calcium: 49mg | Iron: 3mg

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