Easy Chicken Fajitas by Marie Tower at MarieTower.com

Easy Chicken Fajitas




Yield 4 Servings

This is so good - and SO easy, just like the name says 🙂


  • 2 tbsps Avocado Oil

  • 14 ozs Chicken Breast (sliced into strips)

  • 1 tbsp Chili Powder

  • 1 1/2 tsps Cumin

  • 1/2 tsp Sea Salt

  • 1 Green Bell Pepper (sliced)

  • 1 Yellow Bell Pepper (sliced)

  • 1 Yellow Onion (sliced)

  • 8 Corn Tortillas


  1. Heat oil in a frying pan or skillet over medium-high heat. Add chicken, chili powder, cumin and salt. Stir to combine. Let chicken cook for 8 to 10 minutes or until cooked through. Remove from pan and set aside.
  2. To the same pan, add peppers and onions. Stir to coat. Cook for 5 minutes or until peppers are tender.
  3. Divide chicken and peppers between tortillas. Enjoy!


Optional Toppings

Salsa, guacamole, shredded cheese, sour cream, cilantro and/or hot sauce.

Vegetarian Option

Use sliced mushrooms instead of chicken.


Use lettuce wraps instead of corn tortillas.

No Chicken Breast

Use boneless, skinless chicken thighs, ground meat or sliced steak instead.


Store chicken and peppers in an airtight container in the fridge for up to three days. Reheat, then serve with tortillas.

Serving Size

One serving is equal to two fajitas.

Courses Supper

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