Jamie Oliver’s chicken fajitas are a cozy, vibrant reminder of street-food stalls and summer nights. But behind the simplicity lies a chance to play with flavors—smoke, citrus, and crunch—making each batch uniquely yours. I love how this dish can be quick yet rich with layers of spice and aroma.
Why I Keep Coming Back to This Fajita Recipe
It’s honest, straightforward, and flexible. The aroma alone makes the kitchen feel alive, and the mix of smoky peppers and juicy chicken hits a nostalgic note. Plus, it’s perfect for spontaneous dinners or feeding a crowd without fuss.
Inside the Ingredients: What Makes These Fajitas Shine
- Chicken breast: I prefer thin slices for quick searing, but thighs work too, adding juiciness.: Lean, tender, and quick-cooking—perfect for a fast dinner.
- Bell peppers: Bright red and crunchy, they add sweetness and color—try yellow for a softer vibe.: Juicy and crisp, they bring a fresh crunch.
- Onions: Sliced thin, they caramelize beautifully, adding depth.: Sweet and smoky when well-cooked.
- Lime: Freshly squeezed, the zing brightens everything, especially the spicy marinade.: Oozy, tart, and aromatic.
- Spices: Smoked paprika and chili powder give a smoky, warming kick—use mild or hot based on your taste.: Earthy, smoky, with a gentle heat.
Tools of the Trade for Perfect Fajitas
- Large skillet or cast-iron pan: For high-heat searing and even cooking.
- Sharp knife: To slice chicken, peppers, and onions thinly and evenly.
- Juicer or hand-squeezer: To extract fresh lime juice for vibrancy.
- Tongs: To toss and serve ingredients without breaking the texture.
Mastering the Art of Fajitas: A Step-by-Step
Step 1: Heat a large skillet over medium-high heat, about 200°C (390°F).
Step 2: Add sliced chicken, sprinkle with salt, pepper, and smoked paprika. Cook until browned, about 5-7 minutes.
Step 3: Remove chicken, set aside. In the same pan, add sliced peppers and onions. Cook until slightly charred, about 8 minutes.
Step 4: Return chicken to pan, squeeze fresh lime, and toss everything together. Cook for another 2 minutes until heated through.
Cooking Checkpoints & Tips to Nail Your Fajitas
- Chicken should be golden-brown and cooked through, with an internal temp of 75°C (165°F).
- Peppers and onions should be slightly charred and caramelized but not burnt.
- Everything should smell smoky, bright, and inviting—adjust heat if necessary to avoid burning.
Common Mistakes & How to Fix Them
- Cooking peppers over low heat.? Use high heat from the start to prevent soggy, steamed veggies.
- Overloading the skillet.? Don’t overcrowd the pan, or ingredients will stew instead of sear.
- Squeezing lime too early.? Add lime juice at the end to preserve bright flavor.
- Cutting into hot chicken immediately.? Allow the chicken to rest for 3 minutes before slicing.
Chicken Fajitas
Juicy slices of chicken breast and crisp bell peppers are seared together in a hot skillet, then tossed with caramelized onions and fresh lime juice to create vibrant, smoky fajitas. The dish features a beautiful mix of textures—tender meat, crunchy peppers, and soft onions—with a zing of citrus and warm spices in every bite.
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Calories: 350kcal
Servings: 4
Equipment
- Large skillet or cast-iron pan
- Sharp Knife
- Juicer or hand-squeezer
- Tongs
Ingredients
- 2 pounds chicken breast thinly sliced
- 3 bell peppers bell peppers preferably red and yellow, sliced thinly
- 1 large onion sliced thinly
- 2 limes lime freshly squeezed
- 2 teaspoons smoked paprika for smoky flavor
- 1 teaspoon chili powder mild or hot based on preference
- to taste salt and pepper
- 1 tablespoon oil vegetable or canola
Instructions
- Slice the chicken breast into thin strips, then season with salt, pepper, smoked paprika, and chili powder. Toss to coat evenly.
- Heat a large skillet over medium-high heat until hot, then add a tablespoon of oil. Once shimmering, add the chicken slices and sear until golden brown, about 5-7 minutes, stirring occasionally.
- Remove the cooked chicken from the skillet and set aside. In the same pan, add sliced bell peppers and onions. Cook over high heat until slightly charred and caramelized, about 8 minutes, stirring frequently.
- Return the chicken to the skillet with the peppers and onions. Squeeze fresh lime juice over everything and toss gently to combine. Cook for an additional 2 minutes until heated through and fragrant.
- Check that the chicken is cooked through and the vegetables are nicely charred yet tender. Adjust seasoning with more salt, pepper, or lime juice if desired.
- Serve the flavorful chicken and vegetables hot, straight from the skillet, with warm tortillas or your favorite sides. Enjoy the smoky, vibrant flavors with a squeeze of extra lime for brightness.
Nutrition
Calories: 350kcal | Carbohydrates: 30g | Protein: 30g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 70mg | Sodium: 600mg | Potassium: 900mg | Sugar: 8g | Vitamin C: 80mg | Calcium: 50mg | Iron: 2.5mg
