Chicken Fajitas
December 10, 2025
Grocery List
Produce
- 2 bell peppers (mixed colours)
- 1 large onion
- 2 limes
- 2 garlic cloves
- Fresh coriander (optional)
Pantry
- Olive oil
- Flour tortillas
Spices
- Ground cumin
- Smoked paprika
- Oregano
- Salt & pepper
- Chili flakes (optional)
Proteins
- 500g chicken breast or thighs
Other
- Sour cream or yoghurt (optional)
- Salsa (optional)
Utensils List
- Large frying pan or cast-iron skillet
- Mixing bowl
- Knife & chopping board
- Tongs or spatula
Ingredients (for 4 servings)
- 500g chicken breast/thighs, sliced
- 2 bell peppers, sliced
- 1 large onion, sliced
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp oregano
- ½–1 tsp chili flakes
- 2 garlic cloves, minced
- Juice of 1 lime
- Salt & pepper to taste
- 8 medium flour tortillas
Meal Prep Steps
- Slice chicken, peppers, and onion into thin strips.
- Mix chicken with oil, cumin, paprika, oregano, chili flakes, garlic, salt, pepper, and lime juice.
- Let marinate for at least 15 minutes (or overnight for deeper flavour).
- Pre-slice all toppings and warm the tortillas before serving.
Cooking Instructions
- Heat a large skillet over medium-high heat.
- Add marinated chicken and cook for 6–8 minutes until browned and cooked through.
- Remove chicken to a plate.
- In the same pan, add sliced peppers and onions. Sauté 5–7 minutes until soft and slightly charred.
- Return chicken to the pan and toss everything together for 1 minute.
- Serve hot with warm tortillas and optional toppings (sour cream, salsa, coriander).
Storage & Reheating
- Fridge: Store cooked fajita mix in an airtight container for up to 3 days.
- Freezer: Freeze chicken and veg mix for up to 2 months.
- Reheat: Warm in a skillet over medium heat or microwave 1–2 minutes.