Chicken Fajitas
Fajitas are one of those meals that end up on our weekly meal plan more often than I like to admit. They're so tasty and quick to make, and bonus, the kids love them. For me, the ultimate family meal should be budget friendly, quick to make and enjoyed by everyone - if I've nailed that, you better believe I'm making it every week!
This version of the tex-mex classic uses chicken breast, peppers and onions along with a mild spice mix so the flavours usually work for the whole family. You can always add some extra chilli flakes if you prefer a little bit more heat. I usually serve these with a bowl of grated cheese, sour cream, salsa and guacamole for everyone to help themselves.
The trick with this meal is to get the pan nice and hot. This means the chicken and veg will char rather than steam, keeping it tasting fresh and vibrant. Finish with a squeeze of lime and you've got yourself a winning mid-week meal!
Why You'll Love This Recipe
- Ready in under 30 minutes
No marinating, no faff, just a hot pan and a bit of patience. This is the meal you make when it's already 5pm and everyone's hungry.
- A spice mix you already have
No packets needed, just paprika, cumin, garlic powder and a few other bits from the cupboard. Two minutes to mix and it tastes better than anything shop-bought.
- Everyone builds their own
Chicken, veg, cheese, salsa, guac, all in the middle of the table and everyone assembles their own plate. Even the fussy eaters tend to come round when they're in charge of what goes in.
- Budget friendly
Chicken breast, a couple of peppers and an onion go a long way here, especially split across a family of four. No expensive cuts, no special trip to the shops.
- Easy to make it your own
Mild as written, or add extra chilli flakes for more heat. Swap the chicken for thigh if you prefer it juicier. It's a forgiving recipe that flexes to what you've got.
4 Servings 30 Minutes
Ingredients
- Cheddar Cheese - 100 grams
- Fresh Salsa - 100 grams
- Sour Cream - 100 ml
- Chilli Flakes - 1/2 tsp
- Garlic Granules - 1 tsp
- Ground Coriander - 1 tbsp
- Ground Cumin - 1 tbsp
- Onion Powder - 1 tsp
- Smoked Paprika - 1 tbsp
- Spicy Microwave Rice - 440 grams
- Tortilla Wraps - 4
- Lime - 1
- Red Onion - 2
- Red Pepper - 1
- Yellow Pepper - 1
- Chicken Breasts - 2
Method
- Mix the spice blend – Combine the paprika, cumin, ground coriander, garlic powder, onion powder, chilli flakes, salt and pepper in a small bowl.
- Coat the chicken – Toss the chicken strips in olive oil and half the spice mix, coating well. Set aside for a few minutes while the pan heats.
- Get the pan hot – Heat a large frying pan or griddle over high heat until it's really hot, almost smoking. This is the step that gives you charred edges instead of steamed, soggy fajitas.
- Cook the chicken – Add the chicken to the pan in a single layer (cook in batches if your pan's on the smaller side) and cook, turning occasionally, until lightly charred in places and cooked through, about 7 minutes.
- Cook the veg – Remove the chicken and set aside. Add the peppers and onion to the same pan with the remaining spice mix, and cook until softened but still with a bit of bite, about 5 minutes.
- Warm the tortillas – While the veg cooks, wrap the tortillas in foil and warm them through in a low oven or a dry pan.
- Heat the rice – Microwave the packet of rice according to the pack instructions, usually about 2 minutes.
- Bring it together – Return the chicken to the pan with the veg, squeeze over the lime juice and give everything a good stir.
- Serve – Serve everything in the middle of the table with the warm tortillas, rice, grated cheese, sour cream (and optional salsa and guacamole), so everyone can build their own.
Hints and Tips
- Get the pan properly hot first
This is the step that makes the difference. A hot pan chars the chicken and veg rather than steaming them, which is what keeps the flavour vibrant rather than flat and watery.
- Don't overcrowd the pan
If your pan's on the smaller side, cook the chicken in batches. Too much in the pan at once drops the temperature and you'll end up steaming instead of charring.
- Cook the chicken and veg separately
It's an extra step but worth it. The veg needs a shorter, hotter cook to keep some bite, while the chicken needs a bit longer to cook through properly.
- Warm the tortillas properly
Wrapped in foil in a low oven while everything else cooks. Cold, stiff tortillas are the difference between a good fajita night and a great one.
- Make it ahead
The chicken and veg keep well in the fridge for 2 days, so you can prep it the night before and just reheat and assemble when you're ready.