This chicken fajita recipe is one of my all-time favorites to teach and share. It’s so simple, customizable, and a total hit with all ages. Kids and teens especially love how quickly it comes together – they can hardly believe how flavorful it is with just a few ingredients!
I’ve passed this recipe along to my college-aged daughter, taught it in summer cooking camps, and recently shared it with a sweet neighbor who’s heading off to study abroad in Spain. Everyone needs a go-to dish in their back pocket, and this one fits the bill. It’s versatile, too – you can enjoy it as a rice bowl, a salad, or tucked inside tacos and quesadillas.
Bowl Assembly Ideas
Layer your bowl with:
- Rice or greens
- Black beans
- Chicken
- Fajita veggies
- Guacamole
- Cheese
- Sour cream
- Salsa
A meal that’s flavorful, nourishing, and adaptable to whatever you have on hand. It’s a house and cooking lesson favorite, indeed!
Warmly,
Christina
Chicken Fajitas
Ingredients
- 2 lbs boneless skinless chicken thigh
- 1 clove garlic, minced
- 1 tbsp avocado oil
- ½ tbsp low sodium soy sauce
- 1 packet of taco seasoning I prefer Siete or Trader Joe's brand
- 1 large red onion, sliced
- 2 red bell peppers, sliced
Instructions
- In a medium bowl, toss the chicken, garlic, soy sauce and oil. Sprinkle the taco seasoning and mix well.
- Airfry at 400 for 10-12 minutes OR cook in the oven on a foil/parchment lined rimmed sheet pan at 425 degrees for 20-25 minutes.
- Meanwhile, in a large skillet, heat over medium-high. Add about 1 tbsp of avocado oil. Add the veggies and cook until tender with some char spots.
- When the chicken is golden, cooked through and has some char spots, leet rest about 10 minutes. Chop and use in bowls, tacos, or quesadillas.
- Bowl/topping ideas: rice, lettuce, black beans, chicken, fajita veggies, guacamole, cheese, sour cream, salsa, cilantro, fresh lime
Nutrition
Discover more from Food + Family + Friends
Subscribe to get the latest posts sent to your email.
Leave a Reply