Smoky Chicken Fajitas
This recipe came out of my first serious attempt at meal prepping for the week. I had gone to Costco, bought whatever vegetables looked good, and decided it was time to be intentional about dinners instead of scrambling every night.
They’re simple, but the homemade spice blend makes them feel bold and satisfying. Cooking the chicken whole in a hot cast iron pan keeps it juicy, and letting it get real color before flipping makes all the difference. The peppers and onions soak up the browned bits in the pan, and a squeeze of fresh lime at the end pulls everything together.
I tend to focus on whole ingredients and lots of vegetables — most of the time — and this recipe hits that sweet spot of flavorful, fresh, and practical.
If you’re just starting to meal prep — or just trying to make weeknights easier — this is a great place to begin.
Ingredients
Smoky Fajita Seasoning
- 1½ tsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp kosher salt
- ¼ tsp black pepper
- Pinch cayenne (optional)
- 2 tbsp avocado oil
For the Fajitas
- 1 lb chicken breast
- 3 bell peppers (mixed colors)
- 1 large onion
- 2 limes
- Tortillas
For Serving
- Prepared guacamole
- Pico de gallo
- Sour cream
- Extra lime wedges
Instructions
1. Marinate the Chicken
In a small bowl, combine all dry spices.
Pound the chicken breasts to an even thickness so they cook evenly.
Place chicken in a gallon zip-top bag. Add the spice mixture and shake to coat. Add the avocado oil and massage gently to distribute.
Marinate for at least 30 minutes, or up to 2 days in the refrigerator.
2. Prep the Vegetables
Slice bell peppers and onion into strips.
If meal prepping, you can stop here and refrigerate everything until ready to cook.
3. Cook the Chicken
Heat a cast iron pan over medium-high heat. Add a small drizzle of avocado oil.
When hot, place chicken in the pan. Cook for about 4 minutes per side (adjusting for thickness). Turn only once. Let it develop real color before flipping.
Remove chicken to a plate and let rest for 5–8 minutes.
4. Cook the Peppers and Onions
In the same pan, add sliced onions and peppers. Sauté until tender and lightly charred.
Squeeze the juice of one lime over the vegetables to deglaze the pan and lift the browned bits. Transfer to a serving dish.
5. Slice and Finish
Slice chicken against the grain into bite-size strips.
Return briefly to the hot pan (about 1 minute) to rewarm. Squeeze fresh lime juice over the chicken before transferring to the serving dish.
Serve
Serve with warm tortillas, guacamole, pico de gallo, sour cream, and extra lime wedges.
Notes
- Don’t overcrowd the pan — this ensures proper browning.
- Turning the chicken only once helps build a flavorful crust.
- For extra smoky depth, add a pinch of chipotle powder to the spice mix.