Chicken Fajitas

A delicious Tex-Mex classic, chicken fajitas are easy to make at home. All you need is some chicken, peppers, onions, and a few spices. Serve with tortillas and your favourite toppings, such as sour cream, salsa, or cheese.


  • 1 lb (450 g) boneless, skinless chicken breasts, cut into strips
  • 1 red pepper, sliced
  • 1 green pepper, sliced
  • 1 onion, sliced
  • 1 tbsp (15 ml) olive oil
  • 1 tsp (5 ml) chili powder
  • 1 tsp (5 ml) cumin
  • 1/2 tsp (2.5 ml) paprika
  • 1/4 tsp (1 ml) salt
  • 10-12 small flour tortillas


1. Preheat the oven to 425 F (218 C).

2. In a large bowl, combine the chicken strips, red pepper, green pepper, onion, olive oil, chili powder, cumin, paprika, and salt. Toss to coat.

3. Spread the mixture in an even layer on a baking sheet. Bake for 20-25 minutes, or until the chicken is cooked through.

4. Meanwhile, warm the tortillas in the oven for 5-10 minutes. To assemble the fajitas, place a few strips of chicken and some peppers and onions on each tortilla, and top with your favourite toppings.

Potential changes & improvements

-Try using different kinds of peppers, such as bell peppers or jalapeños.

-Add some chopped tomatoes, diced avocado, or shredded lettuce to the toppings.

-For a bit of a kick, try adding a tablespoon (15 ml) of hot sauce to the chicken mixture.

What other food it works well with

Serve chicken fajitas with rice, beans, or a salad.

Common Mistakes

-Not marinating the chicken: Marinating the chicken in the spices for at least 30 minutes will help to flavour the meat.

-Not cooking the chicken all the way through: Be sure to cook the chicken until it is no longer pink in the middle.

-Overcrowding the baking sheet: Spread the chicken and vegetables out in an even layer so that they cook evenly.

Nutritional Information

Serving size: 1 fajita

Calories: 283

Fat: 7 g

Saturated fat: 1 g

Unsaturated fat: 5 g

Carbohydrates: 32 g

Sugar: 3 g

Fiber: 2 g

Protein: 20 g

Cholesterol: 48 mg

Sodium: 443 mg



-Gluten (in the tortillas)

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