18 Spicy Chicken Fajitas Recipes Delicious

Spice up your dinner routine with our sizzling collection of 18 Spicy Chicken Fajitas Recipes that promise to deliver bold flavors and easy weeknight wins! Whether you’re craving something fiery to warm up a chilly evening or a vibrant dish to brighten your table, these fajitas are your ticket to a delicious escape. Ready to turn up the heat? Let’s dive into these mouthwatering recipes!

Classic Chicken Fajitas

Nothing beats the sizzle of chicken fajitas hitting the skillet, bringing a fiesta of flavors to your dinner table in no time.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, sliced into strips
• 2 tbsp olive oil, divided
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow onion, sliced
• 2 cloves garlic, minced
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• Juice of 1 lime
• 8 small flour tortillas
• Fresh cilantro, chopped (for garnish)
• Sour cream (optional, for serving)

Instructions

1. In a large bowl, toss the chicken strips with 1 tbsp olive oil, chili powder, cumin, smoked paprika, salt, and black pepper until evenly coated.
2. Heat the remaining 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes, until no longer pink. Remove from skillet and set aside.
3. In the same skillet, add the bell peppers and onion. Cook for 4-5 minutes, until they start to soften. Add the garlic and cook for another minute.
4. Return the chicken to the skillet, squeeze the lime juice over everything, and toss to combine. Cook for another 2 minutes to heat through.
5. Warm the tortillas according to package instructions. Serve the chicken and vegetable mixture on tortillas, garnished with cilantro and a dollop of sour cream if desired.

The magic of these fajitas lies in the smoky depth from the paprika and the bright kick of lime, creating a perfect balance of flavors.

Tip: For an extra char, let the peppers and onions sit undisturbed for a minute or two before stirring—this builds those delicious, caramelized edges.

Spicy Chipotle Chicken Fajitas

Get ready to spice up your dinner routine with these Spicy Chipotle Chicken Fajitas, packed with smoky heat and vibrant flavors that’ll have everyone reaching for seconds.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, sliced into strips
• 2 tbsp olive oil
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 large onion, sliced
• 2 tbsp chipotle chili powder
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• Juice of 1 lime
• 8 small flour tortillas
• Fresh cilantro, chopped (for garnish)
• Sour cream (optional, for serving)

Instructions

1. In a large bowl, toss the chicken strips with 1 tbsp olive oil, 2 tbsp chipotle chili powder, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
2. Heat the remaining 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes, stirring occasionally, until the chicken is no longer pink.
3. Add the sliced bell peppers and onion to the skillet. Cook for another 5 minutes, stirring frequently, until the vegetables are tender-crisp.
4. Squeeze the lime juice over the chicken and vegetables, stirring to combine. Remove from heat.
5. Warm the flour tortillas according to package instructions. Serve the chicken and vegetable mixture on the tortillas, garnished with fresh cilantro and a dollop of sour cream if desired.

The smoky chipotle and fresh lime juice create a bold flavor profile that’s perfectly balanced by the cool sour cream and crisp vegetables.

Tip: For an extra kick, add a diced jalapeño to the skillet with the bell peppers and onion.

Grilled Chicken Fajitas with Avocado

Get ready to fire up the grill for these mouthwatering Grilled Chicken Fajitas with Avocado, a perfect blend of smoky flavors and creamy freshness.

Ingredients

• 1 lb boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 medium onion, sliced
• 1 avocado, sliced
• 8 small flour tortillas

Instructions

1. Preheat your grill to medium-high heat (about 400°F).
2. In a small bowl, mix together 2 tbsp olive oil, 1 tsp chili powder, 1 tsp ground cumin, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Brush this mixture evenly over the chicken breasts.
3. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F. Remove from grill and let rest for 5 minutes before slicing.
4. While the chicken rests, grill the sliced red bell pepper, green bell pepper, and onion for 3-4 minutes, or until slightly charred and tender.
5. Warm the flour tortillas on the grill for about 30 seconds per side.
6. Slice the grilled chicken and serve on the warmed tortillas with the grilled vegetables and sliced avocado.

The smoky grilled chicken paired with the creamy avocado creates a flavor contrast that’s irresistibly delicious, making these fajitas a standout dish for any summer gathering.

Tip: For an extra kick, add a sprinkle of crushed red pepper flakes to the chicken before grilling.

Easy Skillet Chicken Fajitas

Get ready to spice up your weeknight dinner routine with these Easy Skillet Chicken Fajitas, packed with vibrant flavors and ready in just 30 minutes!

Ingredients

• 1 lb boneless, skinless chicken breasts, sliced into strips
• 2 tbsp olive oil, divided
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• Juice of 1 lime
• 8 small flour tortillas, warmed
• Fresh cilantro, chopped (for garnish)

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken strips and cook for 5-7 minutes, until no longer pink. Remove from skillet and set aside.
2. In the same skillet, heat the remaining 1 tbsp olive oil. Add the bell peppers and onion, cooking for 5 minutes until they start to soften.
3. Stir in the minced garlic, chili powder, cumin, salt, and black pepper, cooking for 1 minute until fragrant.
4. Return the chicken to the skillet, squeezing the lime juice over everything. Cook for another 2-3 minutes, stirring occasionally, until everything is heated through.
5. Serve the fajita mixture on warmed tortillas, garnished with fresh cilantro.

The secret to these fajitas’ irresistible flavor? A quick marinade right in the skillet, thanks to the lime juice and spices coating every bite.

Tip: For an extra kick, serve with sliced jalapeños or a dollop of sour cream on the side.

Healthy Chicken Fajitas with Quinoa

These Healthy Chicken Fajitas with Quinoa are a vibrant, nutrient-packed twist on the classic, perfect for a quick weeknight dinner that doesn’t skimp on flavor.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1 tbsp olive oil
• 1 lb chicken breast, sliced into strips
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow onion, sliced
• 2 cloves garlic, minced
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 lime, juiced
• Fresh cilantro, chopped (for garnish)

Instructions

1. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let sit, covered, for 5 minutes.
2. While quinoa cooks, heat olive oil in a large skillet over medium-high heat. Add chicken strips and cook for 5-7 minutes until no longer pink. Remove chicken and set aside.
3. In the same skillet, add bell peppers, onion, and garlic. Cook for 5 minutes until vegetables are tender.
4. Return chicken to the skillet. Add chili powder, cumin, salt, and black pepper. Stir to combine and cook for 2 minutes until everything is well coated and heated through.
5. Fluff quinoa with a fork and divide among plates. Top with chicken fajita mixture. Drizzle with lime juice and garnish with cilantro.

The quinoa not only adds a wholesome base but also soaks up all the zesty fajita flavors, making every bite satisfying.

Tip: For an extra kick, add a diced jalapeño to the skillet with the other vegetables.

Slow Cooker Chicken Fajitas

Imagine coming home to the irresistible aroma of sizzling fajitas, all made effortlessly in your slow cooker. This recipe is your ticket to a flavorful, fuss-free dinner that everyone will love.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow onion, sliced
• 2 tbsp olive oil
• 2 tbsp lime juice
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 small flour tortillas
• Optional toppings: sour cream, shredded cheese, avocado

Instructions

1. In a small bowl, whisk together the olive oil, lime juice, chili powder, cumin, garlic powder, salt, and black pepper.
2. Place the chicken breasts in the slow cooker and pour the spice mixture over them, turning to coat evenly.
3. Add the sliced bell peppers and onion on top of the chicken.
4. Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is tender and easily shredded.
5. Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker and stir to combine with the peppers and onions.
6. Warm the tortillas according to package instructions. Serve the fajita mixture on tortillas with your choice of toppings.

The magic of this recipe lies in the slow cooker doing all the work, infusing the chicken with bold spices while keeping it incredibly juicy. Perfect for those nights when you want maximum flavor with minimal effort.

Tip: For an extra kick, add a diced jalapeño to the slow cooker with the other vegetables.

One-Pan Chicken Fajitas

Get ready to spice up your dinner routine with these easy One-Pan Chicken Fajitas, perfect for a hassle-free meal that packs a punch of flavor.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, sliced into strips
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp chili powder
• 1 tsp cumin
• 1 tsp garlic powder
• 1 large red bell pepper, sliced
• 1 large green bell pepper, sliced
• 1 large yellow onion, sliced
• Juice of 1 lime
• Fresh cilantro, chopped (for garnish)

Instructions

1. Preheat your oven to 400°F and heat a large oven-safe skillet over medium-high heat with 2 tbsp olive oil.
2. Add the chicken strips to the skillet, seasoning with 1 tsp salt, 1 tsp black pepper, 1 tsp chili powder, 1 tsp cumin, and 1 tsp garlic powder. Cook for 5-6 minutes until the chicken is no longer pink.
3. Add the sliced bell peppers and onion to the skillet, stirring to combine with the chicken and spices. Cook for another 5 minutes until the vegetables start to soften.
4. Transfer the skillet to the oven and bake for 10 minutes, until the chicken is cooked through and the vegetables are tender.
5. Remove from the oven, drizzle with the juice of 1 lime, and garnish with fresh cilantro.

The magic of these fajitas lies in the one-pan method, which not only saves on cleanup but also allows the flavors to meld beautifully under the oven’s heat.

Tip: For an extra kick, serve with a side of sliced jalapeños or a dollop of sour cream.

Chicken Fajitas with Homemade Tortillas

Get ready to sizzle up your kitchen with these homemade Chicken Fajitas, complete with freshly made tortillas that’ll elevate your taco night to a whole new level.

Ingredients

• 2 boneless, skinless chicken breasts, sliced into strips
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow onion, sliced
• 2 tbsp olive oil
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup all-purpose flour
• 1/2 tsp salt
• 1/4 cup vegetable shortening
• 1/3 cup hot water

Instructions

1. In a large bowl, toss the chicken strips with 1 tbsp olive oil, 1 tsp chili powder, 1 tsp ground cumin, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
2. Heat the remaining 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes until no longer pink. Remove and set aside.
3. In the same skillet, add the sliced bell peppers and onion. Cook for 5 minutes until slightly softened.
4. Return the chicken to the skillet with the vegetables and cook for another 2 minutes to combine flavors.
5. For the tortillas, mix 1 cup all-purpose flour and 1/2 tsp salt in a bowl. Cut in 1/4 cup vegetable shortening until crumbly. Gradually add 1/3 cup hot water, kneading until a dough forms. Divide into 6 balls, roll out thinly, and cook in a dry skillet for 30 seconds per side.
6. Serve the chicken and vegetable mixture on the warm tortillas.

The secret to these fajitas? The homemade tortillas, which are soft, pliable, and far superior to store-bought, making every bite a delight.

Tip: Let the chicken marinate for an hour before cooking for even deeper flavor.

BBQ Chicken Fajitas

Get ready to spice up your dinner routine with these BBQ Chicken Fajitas, a smoky and sweet twist on the classic that’s sure to become a weeknight favorite.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, sliced into strips
• 2 tbsp olive oil
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow onion, sliced
• 1/2 cup BBQ sauce
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 flour tortillas
• 1/2 cup sour cream (optional)
• 1/4 cup chopped fresh cilantro (optional)

Instructions

1. In a large bowl, toss the chicken strips with 1 tbsp olive oil, 1 tbsp chili powder, 1 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
2. Heat the remaining 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes, until no longer pink. Remove from the skillet and set aside.
3. In the same skillet, add the sliced bell peppers and onion. Cook for 5 minutes, stirring occasionally, until vegetables are tender.
4. Return the chicken to the skillet, add 1/2 cup BBQ sauce, and stir to combine. Cook for an additional 2-3 minutes, until everything is heated through.
5. Warm the flour tortillas according to package instructions. Serve the BBQ chicken mixture on tortillas, topped with sour cream and cilantro if desired.

The secret to these fajitas’ irresistible flavor? The BBQ sauce caramelizes slightly in the skillet, creating a sticky, smoky glaze that clings to every bite.

Tip: For an extra kick, mix a teaspoon of chipotle powder into the BBQ sauce before adding it to the skillet.

Chicken Fajitas with Mango Salsa

Spice up your weeknight dinner with these vibrant Chicken Fajitas topped with a sweet and tangy Mango Salsa, a perfect blend of flavors that’ll transport you to a tropical paradise.

Ingredients

• 2 boneless, skinless chicken breasts, sliced into strips
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow onion, sliced
• 2 tbsp olive oil
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 small flour tortillas
• 1 ripe mango, diced
• 1/4 cup red onion, finely diced
• 1 jalapeño, seeded and minced
• 2 tbsp fresh cilantro, chopped
• 1 tbsp lime juice
• 1/2 tsp salt

Instructions

1. In a large bowl, toss the chicken strips with 1 tbsp olive oil, chili powder, cumin, garlic powder, 1/2 tsp salt, and black pepper until evenly coated.
2. Heat the remaining 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes until no longer pink. Remove from skillet and set aside.
3. In the same skillet, add the bell peppers and onion. Cook for 5 minutes until slightly softened.
4. Return the chicken to the skillet and cook for an additional 2 minutes to combine flavors.
5. For the mango salsa, in a medium bowl, combine the diced mango, red onion, jalapeño, cilantro, lime juice, and 1/2 tsp salt. Mix well.
6. Warm the tortillas according to package instructions.
7. Serve the chicken and vegetable mixture on tortillas, topped with mango salsa.

The contrast of the smoky, spiced chicken with the fresh, fruity salsa creates a dish that’s as colorful as it is flavorful, making every bite a delightful surprise.

Tip: For an extra kick, leave the seeds in the jalapeño when making the salsa.

Low-Carb Chicken Fajitas

These Low-Carb Chicken Fajitas are a vibrant, flavor-packed meal that’s as easy to make as it is delicious, perfect for a quick weeknight dinner that doesn’t skimp on taste.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, sliced into strips
• 2 bell peppers (any color), sliced
• 1 medium onion, sliced
• 2 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• Juice of 1 lime
• Fresh cilantro, chopped (for garnish)

Instructions

1. In a large skillet, heat 1 tbsp olive oil over medium-high heat. Add the chicken strips and cook for 5-7 minutes, until no longer pink. Remove from skillet and set aside.
2. In the same skillet, add the remaining 1 tbsp olive oil. Add the bell peppers and onion, cooking for about 5 minutes until they start to soften.
3. Return the chicken to the skillet. Sprinkle with 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Stir well to coat everything evenly.
4. Cook for another 2-3 minutes, until the vegetables are tender-crisp and the chicken is heated through. Squeeze the lime juice over the top and give it a final stir.
5. Garnish with fresh cilantro before serving. The lime juice adds a bright acidity that perfectly balances the smoky spices, making these fajitas irresistibly fresh and flavorful.

Tip: For an extra kick, serve with a side of sliced avocado or a dollop of sour cream.

Chicken Fajitas with Cilantro Lime Rice

Get ready to spice up your dinner routine with these vibrant Chicken Fajitas paired with fluffy Cilantro Lime Rice, a combo that promises a fiesta of flavors in every bite.

Ingredients

• 1 lb chicken breast, sliced into strips
• 2 bell peppers (any color), sliced
• 1 large onion, sliced
• 2 tbsp olive oil, divided
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1 cup white rice
• 2 cups water
• 1/4 cup fresh cilantro, chopped
• 2 tbsp lime juice
• 1/2 tsp salt

Instructions

1. In a large skillet, heat 1 tbsp olive oil over medium-high heat. Add chicken strips and cook for 5-7 minutes until no longer pink. Remove from skillet and set aside.
2. In the same skillet, add remaining 1 tbsp olive oil, bell peppers, and onion. Cook for 5 minutes until vegetables are tender.
3. Return chicken to the skillet. Sprinkle with chili powder, cumin, garlic powder, and 1/2 tsp salt. Stir to combine and cook for another 2 minutes.
4. Meanwhile, in a saucepan, bring water to a boil. Add rice, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand for 5 minutes.
5. Fluff rice with a fork, then stir in cilantro, lime juice, and 1/2 tsp salt.
6. Serve chicken fajitas over cilantro lime rice for a meal that’s bursting with zesty, herby freshness.

The magic of this dish lies in the bright cilantro lime rice, which perfectly balances the smoky, spiced chicken and peppers.

Tip: For an extra kick, serve with a side of sliced jalapeños or a dollop of sour cream.

Vegetable-Packed Chicken Fajitas

These Vegetable-Packed Chicken Fajitas are a vibrant, flavorful twist on the classic, loaded with colorful veggies for an extra nutritious punch.

Ingredients

• 1 lb boneless, skinless chicken breasts, sliced into strips
• 2 tbsp olive oil, divided
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow onion, sliced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 small flour tortillas
• Fresh cilantro, lime wedges, and sour cream for serving

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken strips and cook until no longer pink, about 5-7 minutes. Remove from skillet and set aside.
2. In the same skillet, add the remaining 1 tbsp olive oil. Add the bell peppers and onion, cooking until they start to soften, about 5 minutes.
3. Stir in the minced garlic, ground cumin, chili powder, salt, and black pepper. Cook for another 2 minutes until fragrant.
4. Return the chicken to the skillet, tossing everything together to combine and heat through, about 2 minutes.
5. Warm the tortillas according to package instructions. Serve the fajita mixture on tortillas, garnished with fresh cilantro, lime wedges, and a dollop of sour cream.

The secret to these fajitas’ irresistible flavor? The quick sauté of spices with the veggies, which locks in a smoky depth without overpowering the fresh ingredients.

Tip: For an extra charred flavor, try grilling the peppers and onion before adding them to the skillet.

Chicken Fajitas with Black Beans

Get ready to spice up your dinner routine with these sizzling Chicken Fajitas paired with hearty black beans — a combo that’s sure to please any crowd.

Ingredients

• 2 boneless, skinless chicken breasts, sliced into strips
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 medium onion, sliced
• 2 tbsp olive oil, divided
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 can (15 oz) black beans, drained and rinsed
• 4 flour tortillas
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions

1. In a large bowl, toss the chicken strips with 1 tbsp olive oil, chili powder, cumin, garlic powder, salt, and black pepper until evenly coated.
2. Heat the remaining 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes, stirring occasionally, until no longer pink. Remove from the skillet and set aside.
3. In the same skillet, add the sliced bell peppers and onion. Cook for 4-5 minutes, until they start to soften.
4. Return the chicken to the skillet, add the black beans, and cook for another 2-3 minutes, until everything is heated through.
5. Warm the tortillas according to package instructions. Serve the chicken and vegetable mixture on the tortillas, garnished with fresh cilantro and lime wedges.

The secret to these fajitas? The black beans add a creamy texture and rich flavor that perfectly complements the spiced chicken and crisp veggies.

Tip: For an extra kick, add a diced jalapeño to the skillet with the bell peppers and onion.

Cheesy Chicken Fajitas

Get ready to spice up your dinner routine with these Cheesy Chicken Fajitas, a crowd-pleaser that combines juicy chicken, vibrant peppers, and melted cheese in every bite.

Ingredients

• 1 lb boneless, skinless chicken breasts, sliced into strips
• 2 tbsp olive oil
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow onion, sliced
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 cup shredded cheddar cheese
• 8 flour tortillas
• 1/4 cup sour cream (optional)
• 1/4 cup chopped fresh cilantro (optional)

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken strips and cook for 5-7 minutes until no longer pink. Remove from skillet and set aside.
2. In the same skillet, heat the remaining 1 tbsp olive oil. Add the bell peppers and onion, cooking for 5 minutes until softened.
3. Return the chicken to the skillet. Sprinkle with 2 tsp chili powder, 1 tsp ground cumin, 1 tsp garlic powder, 1/2 tsp salt, and 1/2 tsp black pepper. Stir to combine and cook for 2 minutes.
4. Sprinkle 1 cup shredded cheddar cheese over the chicken and vegetable mixture. Cover the skillet and let the cheese melt for 2 minutes.
5. Warm the flour tortillas according to package instructions. Serve the cheesy chicken fajita mixture on tortillas, topped with sour cream and cilantro if desired.

The magic of these fajitas lies in the melty cheese that binds all the flavors together, creating a dish that’s as satisfying to eat as it is colorful to look at.

Tip: For an extra kick, add a diced jalapeño to the skillet with the bell peppers and onion.

Chicken Fajitas with Pineapple

Spice up your weeknight dinners with these vibrant Chicken Fajitas with Pineapple, a sweet and savory twist on the classic that’s sure to delight your taste buds.

Ingredients

• 1 lb chicken breast, sliced into strips
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow onion, sliced
• 1 cup pineapple chunks
• 2 tbsp olive oil
• 1 tbsp lime juice
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/2 tsp black pepper
• 8 small flour tortillas
• Fresh cilantro, for garnish

Instructions

1. In a large bowl, toss chicken strips with 1 tbsp olive oil, lime juice, chili powder, cumin, salt, and black pepper until evenly coated.
2. Heat remaining 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-7 minutes until no longer pink, stirring occasionally.
3. Add sliced bell peppers and onion to the skillet. Cook for another 5 minutes until vegetables are tender-crisp.
4. Stir in pineapple chunks and cook for 2 minutes until just heated through.
5. Warm tortillas according to package instructions.
6. Serve the chicken and vegetable mixture on tortillas, garnished with fresh cilantro.

The juicy pineapple adds a refreshing sweetness that perfectly balances the smoky spices, making every bite a delightful contrast of flavors.

Tip: For an extra kick, serve with a side of spicy salsa or a dollop of sour cream.

Chicken Fajitas with Sweet Potatoes

Spice up your weeknight dinner with these Chicken Fajitas featuring sweet potatoes for a delightful twist on the classic.

Ingredients

• 1 lb boneless, skinless chicken breasts, sliced into strips
• 2 medium sweet potatoes, peeled and sliced into thin strips
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 medium onion, sliced
• 2 tbsp olive oil
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 small flour tortillas, warmed
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Instructions

1. Preheat your skillet over medium-high heat and add 1 tbsp olive oil. Add the chicken strips and cook for 5-7 minutes until no longer pink. Remove from the skillet and set aside.
2. In the same skillet, add the remaining 1 tbsp olive oil. Add the sweet potatoes, bell peppers, and onion. Sprinkle with 1 tsp chili powder, 1 tsp ground cumin, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Cook, stirring occasionally, for 10-12 minutes until the vegetables are tender and the sweet potatoes are slightly caramelized.
3. Return the chicken to the skillet and stir to combine with the vegetables. Cook for an additional 2-3 minutes until everything is heated through.
4. Serve the chicken and vegetable mixture on warmed flour tortillas. Garnish with fresh cilantro and serve with lime wedges on the side.

The caramelized edges of the sweet potatoes add a subtle sweetness that perfectly balances the smoky spices in these fajitas.

Tip: For an extra kick, add a diced jalapeño to the vegetable mix.

Chicken Fajitas with Creamy Avocado Dressing

Get ready to spice up your dinner routine with these sizzling Chicken Fajitas topped with a creamy avocado dressing that’s bursting with flavor.

Ingredients

• 1 lb boneless, skinless chicken breasts, sliced into strips
• 2 tbsp olive oil, divided
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 medium onion, sliced
• 1 avocado, peeled and pitted
• 1/4 cup sour cream
• 2 tbsp lime juice
• 1 tbsp chopped cilantro
• 8 small flour tortillas, warmed

Instructions

1. In a large bowl, toss the chicken strips with 1 tbsp olive oil, 1 tsp chili powder, 1 tsp ground cumin, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
2. Heat the remaining 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes, stirring occasionally, until no longer pink. Remove from skillet and set aside.
3. In the same skillet, add the sliced bell peppers and onion. Cook for 5 minutes, stirring occasionally, until vegetables are tender-crisp.
4. While the vegetables cook, make the avocado dressing by blending the avocado, sour cream, lime juice, and cilantro in a blender until smooth.
5. Return the chicken to the skillet with the vegetables and stir to combine. Cook for an additional 2 minutes to heat through.
6. Serve the chicken and vegetable mixture on warmed tortillas, topped with the creamy avocado dressing.

The creamy avocado dressing adds a cool, rich contrast to the spicy, smoky chicken, making every bite a perfect balance of flavors.

Tip: For an extra kick, add a diced jalapeño to the vegetable mix or a dash of hot sauce to the avocado dressing.

Conclusion

We hope this roundup of 18 Spicy Chicken Fajitas Recipes has inspired your next meal! Each recipe offers a unique twist on this classic dish, ensuring there’s something for every taste. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest to spread the fajita love. Happy cooking!