(Last Updated On: August 16, 2022)
This is a chicken fajita recipe that I have been making for many years now. It’s very easy, tasty, and quick to make. I make a large batch of the fajitas so we can have them for leftovers the next day. Large batches are sort of a theme for most of the dinners I make.
- 8 chicken breasts
- 2 packs of McCormick Chipolte Pepper Marinade
- 6 large peppers (of your favorite color)
- 1 large yellow onion
- 1/2 cup olive oil
- 1/2 cup water
- flour tortillas (for serving)
- cheddar cheese (for topping)
Step-By-Step Instructions With Photos
There are only 3 main steps to making the fajitas.
- 1) Cut up the chicken and let it sit in the marinade.
- 2) Cut up the peppers and onions.
- 3) Frying it all in a large frying pan.
Pretty easy, huh?
This next picture shows the marinade I used for the chicken. It is from McCormick brand and all you do is mix 2 packets (with my large batch recipe) and 1/2 cup water together with 1/2 cup olive oil. Mix it up real good and then soak the cut-up chicken in it.
The picture below shows the chicken after I have cut it up and put it in the bag together with the marinade mix. I like to cut up the chicken in the afternoon and let it soak in with the marinade for a couple of hours before it is time to eat.
After cutting up the chicken, I also cut up the onion and peppers so then when I get home from the gym later in the day, I can just fry up the chicken on the stovetop and add in the peppers and onions real fast.
I have found that I dislike cutting up the ingredients more so than frying the ingredients. It is nice to break up the steps throughout the day so it doesn’t feel like I have been in the kitchen for hours come dinner time.
Cut up the orange, yellow, and red peppers.
When it’s about 45 minutes to dinner time, I start frying up the chicken-marinade mixture in the frying pan. You want to fry it real good until there is no more pink showing.
The chicken has been fried until there is no more pink showing.
After the chicken has been fried up, it’s time to add the peppers and the onions together with the chicken in the frying pan. Fry those up with the chicken until the vegetables are nice and tender.
That’s it! Now it’s time to eat.
The picture below shows the final result of the fajitas ready to serve! I like to warm up my tortilla and fill it with fajitas and add a little cheese on top. You, of course, can add whatever toppings you enjoy. Also, try my hot and spicy ground beef tacos for your next dinner.
Chicken Fajita Recipe
- Cut the chicken into small chunks. Put the chicken pieces into a large ziplock bag.
- Mix the McCormick Chipolte Pepper Marinade packets with the water and the oil. Then put the marinade in the zip lock bag with the chicken. Let that soak for 15 minutes or more.
- Cut up the peppers and the onion.
- After the chicken has been marinated for at least 15 minutes, put it into a frying pan and fry the chicken until it is no longer pink.
- Add the peppers and onions to the frying pan and keep frying until the vegetables are tender.
- The total cooking time will be about 45 minutes.
- Serve the chicken, peppers, and onion mixture in tortillas and add cheese.
- I like to mix up the peppers between the reds, oranges, and yellows. (I’m not a fan of green peppers)
Ex-Division I basketball player who has always loved eating food, but has not always loved cooking it. After the birth of her daughters, she now loves cooking new meals and recipes for her family to try and enjoy. She loves to stay active, work on DIY projects, spend time with family, and all things photography. More by Tammy ➜