Under 30 Minutes

Fast Chicken Fajitas

Travel south of the border in less than a half hour with this at-home Mexican supper.

  • Prep:
  • Total Time:
  • Servings: 4
Fast Chicken Fajitas

Source: Everyday Food, March 2008


  • 1 1/2 pounds chicken cutlets (about 8)
  • 2 tablespoons vegetable oil, such as safflower
  • 1 teaspoon chili powder
  • Coarse salt and ground pepper
  • 3 bell peppers (ribs and seeds removed), thinly sliced
  • 1 medium red onion, halved and thinly sliced
  • 4 garlic cloves, thinly sliced
  • 8 flour tortillas (6-inch)
  • Fresh cilantro leaves, for serving
  • 1/2 cup reduced-fat sour cream, for serving
  • Lime wedges, for serving


  1. Heat broiler, with rack set 4 inches from heat. Arrange chicken on a rimmed baking sheet lined with aluminum foil; rub with 1 tablespoon oil. Sprinkle with chili powder, and season with salt and pepper. Broil, without turning, until chicken is opaque throughout, 5 to 7 minutes. Remove from oven; set aside.

  2. On another rimmed baking sheet lined with foil, toss peppers, onion, garlic, and remaining tablespoon oil; season with salt and pepper. Broil, tossing occasionally, until vegetables are crisp-tender and slightly charred, 6 to 8 minutes.

  3. Meanwhile, thinly slice chicken crosswise. Stack and wrap tortillas in a damp paper towel; microwave on high until warm, about 1 minute. Transfer chicken and pepper mixture to a platter, and serve with tortillas, cilantro, sour cream, and lime wedges.


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