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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

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.

Reviews Add a comment

  • R L Woods
    1 JUN, 2013
    Perfect. Everyone in the house, including Daniel the tutor, loved this dish. I would not change a thing. Thank you for making me look so clever.
  • andelin4
    27 MAR, 2013
    Easy, fast, quick clean up and good!! Even my kids who don't like "mexican" enjoyed this.!! =)
  • cvleuen
    10 OCT, 2011
    Great recipe on its own, but I caramelized some onions to go with it, and it was divine!
  • jeneenj
    14 SEP, 2011
    This recipe is FANTASTIC! So easy to prepare and tastes great. I used chipotle chili powder as it was what I had on hand, and it was very tasty. I have the feeling this recipe will get a lot of use:-)
  • ElizabethAnnY
    3 AUG, 2011
  • mrsrader
    25 FEB, 2011
    So delicious, and quick and easy to make. This one is a keeper!
  • AstridT
    24 APR, 2010
    I broil with parchment paper all the time and have no problems. I try not to let it hang over the edge. As for the Aluminum foil, I don't use it either - there is always an alternative to suit your needs/concerns.
  • Suurje
    19 FEB, 2010
    this is an awesome chicken fajita recipe. i've made it several times, my family loves it and say that it's better than our local mexican restaurant's version. i highly recommend it!
  • sapphyre24
    12 MAR, 2009
    Nutritional Info would be nice. I am more concerned about not knowing that than the issue with using aluminum foil.
  • blaukehlchen
    12 MAR, 2009
    SarahAA--I understand your enviro-friendly position. However, Everyday Food seems mainly concerned with getting a decent home cooked meal on the table in a relatively short amount of time, and then having the cook out of the kitchen with minimum clean-up. Hence, the recommendation for foil. One can easily opt to not use foil--as JerrieHester mentions--and perhaps the cleaning will be a bit more messy, if you don't soak the pan. The magazine more suited to your concerns is probably Body Soul.