Fajitas are a Mexican dish consisting of meat, usually chicken or beef, vegetables such as peppers and onions and a spicy, heavily seasoned marinade all wrapped up in a tortilla wrap. It’s such a yummy dish and this chicken fajita recipe could be used in a whole range of dishes. More often than not when I make this fajita recipe I swap the tortilla wrap for konjac rice for a lower calorie option. Fajitas have been a Mexican staple since the 1930’s often being used as payment to ranch workers in Mexico. By the 80’s this spicy yet simple meal idea had swept through America and across the world in somewhat of a food frenzy and now fajitas are a staple family meal all over the world.
Today I’ll be explaining how to make a chicken fajita recipe with fresh chicken breast, mixed peppers and onion. This is a recipe suitable for 2, so if you have more mouths to feed or want more portions then please don’t forget to adjust the ingredient quantities. Give me a shout if you need any help with this, I’d be happy to do the math for you 🙂
Firstly, we will be using diced chicken breast for this chicken fajita recipe, so if your chicken isn’t already diced then do this now. Size is completely down to preference. Mine came as mini fillets but were still a bit large for my liking so I cut them down to bite size pieces.
Mix your spices up in a small bowl. I will soon be creating more seasoning blends including this one so if you loved my BBQ seasoning then you’ll soon be making this in bulk too! I suggest mixing the seasonings in a bowl rather than tipping them straight into the chicken because anything that touches the damp chicken breasts will of course stick, meaning you will have some pieces of chicken with just paprika, some just with coriander and so on. Tip your seasoning into the chicken once it’s well mixed in the bowl and massage it into the chicken. To save on washing up I used the packaging the chicken came in to marinate. There is no sense in dirtying another bowl when the chicken is already in a bowl shaped object.
Pop this back into the fridge for several hours or as long as you can. Some sources suggest dry rubs can be ready in just 30 minutes but why rush unless you have too? I always feel it’s better to give the ingredients as much time to soak in as possible, that way you will have flavour the whole way through your chicken rather than only being able to taste the fajita goodness on the outside.
Whilst your chicken and spices are doing their thing you can cut up your veggies ready for later. One whole white onion, diced. Yes, i cried too! Im a real wimp when it comes to cutting onions, ill either substitute for red/salad onions or buy pre cut wherever possible but i was brave for this recipe and endured the burn. I also cut up my peppers, i wanted a bit of colour in this dish so i used ⅓ of each colour but as long as you have a whole pepper in there the colour is up to you! Put these to one side until you’re ready to use them. If it’s going to be more than a couple of hours i would cover them to keep them fresh.
20 minutes before you want to serve your meal, heat up a frying pan or a wok. Honestly i prefer a wok for every occasion. Sometimes, frying pans don’t have high enough sides and an overzealous stir can leave you with ingredients flying everywhere, alternatively saucepans and pots don’t have a very big surface area resulting in burnt bottoms and raw tops. Woks however are right in the middle, the slanted high sides give you the best of both worlds, China, you struck gold there!
If you include oil in your diet, add this as you usually would but if like me you don’t, then a little water will help stop your ingredients from sticking. Add your marinated chicken and brown all sides, this should take around 5 minutes. Once your chicken has had a head start then add your peppers and onions. Simmer for around 15 minutes until the peppers are soft but not mushy.
Serve with tortilla wraps, salad or rice to complete the meal.
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Chicken Fajita Recipe
- 500 g raw chicken breast
- ⅓ red pepper
- ⅓ yellow pepper
- ⅓ green pepper
- 1 onion
- ½ tsp chilli powder
- 1 tsp paprika
- ½ tsp cumin
- ½ tsp oregano
- ½ tsp coriander
- 1 tsp turmeric
- Mix up your spices in a small bowl.
- Massage your spices into the diced chicken and refrigerate for a minimum of 3 hours.
- Heat a pan or a wok with a splash of water or oil and put your chicken in. Brown the chicken. This should take around 5 minutes
- Add your peppers and onions and simmer for 15 minutes until the veggies are soft but not mushy.
- Serve in wraps and salad or with rice.