Easy 30-Minute Chicken Fajitas
If you’re looking for a quick and satisfying dinner that doesn’t compromise on flavor, these Easy 30-Minute Chicken Fajitas are exactly what you need! Bursting with colorful veggies, tender chicken, and a delightful blend of seasonings, this dish comes together in no time. Perfect for busy weeknights or a laid-back weekend, you can have a delicious homemade meal on the table within half an hour. And the best part? You can customize it with your favorite toppings for a personalized touch. Let’s dive in!
Why I Love This Recipe
This recipe is a winner in so many ways! First and foremost, it’s incredibly quick to prepare. In just 30 minutes, you can transform simple ingredients into a vibrant and flavorful meal that the whole family will love. The combination of juicy chicken, sweet bell peppers, and zesty seasoning creates a satisfying and hearty dish. Additionally, it’s versatile! You can swap out ingredients based on what you have on hand or your personal preferences. Whether you’re in the mood for something spicy or prefer a milder flavor, these Easy 30-Minute Chicken Fajitas can be tailored to suit your taste.
The Essentials
To make these delightful fajitas, you’ll need the following ingredients:
- 2 to 3 tablespoons olive oil, or as necessary
- 1 to 1.25 pounds boneless skinless chicken breasts, sliced into 1/2-inch strips
- 1 medium/large sweet Vidalia onion, thinly sliced
- 1 medium red bell pepper, cut into thin strips (orange or green peppers may be substituted)
- 1 medium yellow bell pepper, cut into thin strips
- 1 cup water
- 1 one-ounce packet Old El Paso Fajita Seasoning Mix
- 1 eight-count package Old El Paso Flour Tortilla Shells, for serving
- Guacamole, sour cream, cheese, lime juice, etc. for optional toppings
Setup & Equipment
Before you start cooking, gather your kitchen essentials:
- Large skillet or frying pan – for sautéing the chicken and vegetables.
- Cutting board and sharp knife – for slicing the chicken and veggies.
- Measuring spoons – for measuring olive oil and seasoning.
- Spatula or wooden spoon – for stirring.
- Serving plates – for a beautiful presentation.
Cooking Easy 30-Minute Chicken Fajitas: The Process
Step 1: Prepare the Ingredients
Start by washing and slicing your vegetables. Thinly slice the Vidalia onion and cut the bell peppers into strips. Next, slice the boneless skinless chicken breasts into 1/2-inch strips. This size allows for even cooking and easy eating.
Step 2: Heat the Skillet
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Allow the oil to warm up for about a minute until it shimmers.
Step 3: Sauté the Chicken
Add the sliced chicken to the skillet in a single layer. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through. It should reach an internal temperature of 165°F (75°C).
Step 4: Add the Vegetables
Once the chicken is cooked, add the thinly sliced onion and bell peppers to the skillet. Sauté for another 5 minutes, or until the vegetables are tender but still crisp.
Step 5: Season the Mixture
Sprinkle the Old El Paso Fajita Seasoning Mix over the chicken and vegetables. Pour in 1 cup of water and stir to combine. Let the mixture simmer for a couple of minutes until the sauce thickens slightly.
Step 6: Warm the Tortillas
While the chicken and vegetables are finishing up, warm the Old El Paso Flour Tortilla Shells according to package instructions, either in a microwave or on a skillet.
Step 7: Serve and Enjoy!
Once everything is cooked and the tortillas are warm, it’s time to serve! Place the chicken and vegetable mixture in the center of each tortilla, and add your favorite toppings such as guacamole, sour cream, cheese, and a squeeze of lime juice. Roll up the tortillas, and enjoy your Easy 30-Minute Chicken Fajitas!
Seasonal Twists
Feel free to mix things up based on the season or availability of ingredients. Here are a few ideas:
- Summer: Add fresh corn and zucchini for a seasonal touch.
- Fall: Incorporate roasted pumpkin or butternut squash for a cozy flavor.
- Winter: Add some hearty black beans for extra protein and fiber.
- Spring: Toss in fresh asparagus or snap peas for a crunch and vibrant color.
Cook’s Commentary
These Easy 30-Minute Chicken Fajitas are not just quick to make; they are also incredibly flexible. Feel free to swap out the chicken for beef, shrimp, or even tofu for a vegetarian version. The fajita seasoning is key to bringing out the flavors, so I recommend sticking with the Old El Paso packet unless you prefer to make your own blend. Don’t forget to play with the toppings! The right combination of guacamole, sour cream, and fresh lime juice can elevate your fajitas to the next level.
Refrigerate, Freeze, Reheat
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze the cooked chicken and vegetable mixture for up to 3 months. To reheat, simply thaw in the refrigerator overnight and warm in a skillet over medium heat until heated through. Fresh tortillas should be warmed just before serving for the best texture.
Troubleshooting Q&A
What can I use instead of chicken?
You can easily substitute the chicken with beef, shrimp, or even tofu for a vegetarian option. Just adjust the cooking times accordingly to ensure everything is cooked through.
Can I make this recipe ahead of time?
Yes! You can prep the chicken and vegetables in advance and store them separately in the refrigerator. When you’re ready to eat, simply sauté them together, add the seasoning, and serve.
How do I make these fajitas spicier?
If you like a little heat, add sliced jalapeños or a dash of cayenne pepper to the chicken and vegetables as they cook. You can also opt for a spicy salsa as a topping.
What if I don’t have fajita seasoning?
No worries! You can create your own seasoning mix using chili powder, cumin, garlic powder, onion powder, and paprika. Combine these spices to taste, and you’ll have a homemade alternative!
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Wrap-Up
These Easy 30-Minute Chicken Fajitas are an absolute game-changer for any weeknight dinner. With minimal effort and maximum flavor, they’re sure to become a staple in your meal rotation. The vibrant colors, delicious taste, and customizable toppings make these fajitas not only a feast for the stomach but also for the eyes. So grab your ingredients, follow the simple steps, and get ready to enjoy a meal that’s as fun to make as it is to eat!
Easy 30-Minute Chicken Fajitas
Ingredients
Equipment
Method
- Start by washing and slicing your vegetables. Thinly slice the Vidalia onion and cut the bell peppers into strips. Next, slice the boneless skinless chicken breasts into 1/2-inch strips.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Allow the oil to warm up for about a minute until it shimmers.
- Add the sliced chicken to the skillet in a single layer. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through.
- Once the chicken is cooked, add the thinly sliced onion and bell peppers to the skillet. Sauté for another 5 minutes, or until the vegetables are tender but still crisp.
- Sprinkle the Old El Paso Fajita Seasoning Mix over the chicken and vegetables. Pour in 1 cup of water and stir to combine. Let the mixture simmer for a couple of minutes until the sauce thickens slightly.
- While the chicken and vegetables are finishing up, warm the Old El Paso Flour Tortilla Shells according to package instructions.
- Once everything is cooked and the tortillas are warm, serve! Place the chicken and vegetable mixture in the center of each tortilla, and add your favorite toppings.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze the cooked mixture for up to 3 months for longer storage.
- Warm tortillas just before serving for the best texture.
