FREE 5-Ingredient Recipe EBook

• Why You’ll Love My Chicken Fajitas Recipe
• Ingredients & Substitutions
• How To Make Chicken Fajitas
• Variation: Make A Marinade
• My Top Tips
• Storage & Reheating
• Serving Suggestions
• More Easy Mexican Dinner Recipes
• My Favorite Tools For This Recipe
• Chicken Fajitas Recipe Recipe card
• Recipe Reviews

It’s hard to top my love for Mexican (and Tex-Mex) cuisine. The fresh ingredients, the fast and simple prep, the bold seasonings… there’s so much about it that aligns with my favorite things about cooking. With the number of Mexican-inspired recipes I have, it’s hard to pick a favorite, but my chicken fajitas are definitely in my top 5 — along with fresh salsa , guac , barbacoa , and my popular taco salad . I even make my own fajita seasoning for these, though you totally don’t have to. If you need a simple, classic chicken fajita recipe with all the flavors of a restaurant without much fuss, this is it.

Why You’ll Love My Chicken Fajitas Recipe

• All the flavor, all the texture – You’ve got tender and juicy chicken, slightly caramelized veggies, and that unmistakeable char throughout. My flavorful 5-minute seasoning blend ties it all together.
• Fresh, simple ingredients – This dish is bursting with veggies and protein, a.k.a. my two specialties. And if you have the fajita seasoning ready (either store-bought or my homemade version pre-made), you only need 5 ingredients, plus salt and pepper.
• Ready in 25 minutes – That’s 10 minutes to prep and 15 minutes to cook. With how fast they come together, these chicken fajitas are one of my fave healthy dinners for weeknights. (That time is all “active time” though, so if you need a hands-off method, make my Instant Pot fajitas or sheet pan fajitas instead.)
• Customizable & family-friendly – One of the best things about fajitas is that each person in your family can customize them. My kids like to roll them up in tortillas, while my husband and I serve them in a bowl with lots of toppings. See ideas below!

Ingredients & Substitutions

Here I explain the best ingredients for my chicken fajita recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Chicken – Boneless, skinless chicken breasts are traditional. You can also use boneless, skinless chicken thighs, though they they don’t slice quite as neatly and the cook time can vary. My rule of thumb is to have about 1/4 pound of chicken per person if I’m serving these chicken fajitas with some sides.
• Fajita Seasoning – I usually have my homemade fajita seasoning on hand and use that, but store-bought is totally fine. Watch out for artificial fillers that some packets have. If you want to make mine, it only 5 minutes to stir together and uses common spices: chili powder, garlic powder, onion powder, paprika, cumin, dried oregano, cayenne pepper, and sea salt. If you’re using store-bought and it doesn’t contain salt, you’ll need to salt the chicken separately. (My rule of thumb is 1 teaspoon of salt per pound of chicken, but this amount is built into my seasoning!)
• Veggies – Just the classics here, bell peppers and onions! I like a mix of red and yellow peppers for color variety, but any color is fine. My recipe uses white onion, which is the most common in this dish, but any kind (sweet, yellow, or even red onions) works. Slice the peppers into strips and the onions into half moons.
• Oil – I usually use olive oil for cooking chicken fajitas. You can also use avocado oil, or really any heat-safe oil.
• Sea Salt & Black Pepper – Only for the veggies, since the chicken gets the seasoning mix.
• Lime Wedges – Optional, but highly recommend for serving!

How To Make Chicken Fajitas

I have step-by-step photos here to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card below .

1. Season the chicken. Pat the chicken breasts dry with paper towels. Sprinkle both sides with fajita seasoning and use your hands to rub it in gently.
2. Sear the chicken. Heat the oil in large skillet , until shimmering. Add the chicken breasts and cook until cooked through. Remove them from the pan and cover with foil to keep warm.

1. Cook the peppers and onions. Add the bell peppers and onions to the pan. Saute until soft and browned. Season with sea salt and black pepper to your taste.
2. Slice the chicken. While peppers and onions are cooking, slice the chicken breasts against the grain.
3. Put it all together. Once the vegetables are done, add the chicken to the skillet. I highly recommend a fresh squeeze of lime juice at the end to finish off my chicken fajita recipe.

Variation: Make A Marinade

Since I often make this as a 20-minute meal last minute, I kept this recipe simple with just a generous amount of seasoning. But you can also marinate the chicken if you have the time!

To make the chicken fajita marinade, simply whisk together:

• 1/2 cup olive oil
• 2 tablespoons lime juice
• 2 tablespoons fajita seasoning mix

Then, marinate the chicken for at least 30 minutes, up to 24 hours. You can proceed with my recipe as written after marinating (without any additional seasoning).

My Top Tips

• Chop your veggies before you start cooking. My chicken fajita recipe cooks fast, so you’ll want to have everything ready to go.
• Cut the peppers and onions into uniform thicknesses. This helps them all cook at the same rate. I like to slice my onions radially (meaning from the outside in, after cutting in half) instead of straight down. This allows all the pieces to be the same thickness, instead of the end pieces being different. See my picture below for a visual. Bell peppers are straightforward to cut into strips, but just make sure they are not too thick — about the same thickness as the onions is ideal.

• Cook the chicken first. It needs to rest anyway before you slice it, so cooking it first lets you cook the veggies while it rests. Then everything is ready at the same time.
• Season the chicken liberally. The amount of seasoning will look like a lot when you first put it on, but this makes the most flavorful chicken fajitas! My rule of thumb is 2 tablespoons of seasoning per pound of chicken.
• Get the pan nice and hot. The oil should slide around easily before you add the chicken. This gets you that nice sear and prevents it from drying out.
• Use a meat thermometer . Seasonings are great and all, but I always (always!) check the internal temperature of my chicken to ensure that it stays juicy. 165 degrees F is the ideal target ( from USDA ), and you can even remove it a few degrees sooner, as the temp continues to rise as it rests. Just make sure it reaches 165 before slicing.

Storage & Reheating

• Store: Keep leftovers in an airtight container in the refrigerator for up to 3-4 days. They are not quite the same as fresh, but I still eat them for lunch! They are also pretty amazing tucked into an omelette .
• Meal prep: You can cut the veggies and season the chicken (or use my marinade option above) 1-2 days in advance. In fact, the chicken actually turns out more juicy and flavorful if you do! Keep both in separate containers in the fridge.
• Reheat: A quick sizzle in a hot skillet is all you need. The microwave works, but tends to dry out the chicken and make the vegetables mushy.
• Freeze: Freezing chicken fajitas is not my favorite, because the veggies lose their texture and sliced chicken gets dry, but it’s safe to do for up to 3 months. Thaw in the fridge overnight before reheating.

Serving Suggestions

Serve up fajita chicken with all your favorite fixings! The best part is everyone can make it their own. Here are some ways we do it in my family:

• Toppings – Set out a spread of my guacamole , sour cream, homemade salsa or salsa verde , shredded cheese, and fresh cilantro. They are all a must-haves for me!
• Tortillas – My kids like to wrap their chicken fajitas in corn tortillas. You can also use flour tortillas, or even my jicama tortillas .
• Chips & Dip – Grab your favorite chips and serve with Rotel dip , more guacamole and salsa, or even my taco dip !
• Rice – Turn this chicken fajita recipe into a bowl meal instead of wrapping in tortillas. Serve it over fresh cauliflower rice or frozen cauliflower rice (lifesaver if I’m in a hurry), or just regular Mexican rice.
• Beans – I’m not a big fan of refried beans that are often served with fajitas at restaurants, but go for it if you are! I do love a side of my Mexican-inspired black bean soup .

More Easy Mexican Dinner Recipes

If you like my recipe for chicken fajitas, try some of my other ideas for your Taco Tuesday:

Chicken Fajita Stuffed Peppers

Cheesy Taco Casserole

Easy Shrimp Fajitas

Cilantro Lime Chicken

My Favorite Tools For This Recipe

• Cast Iron Skillet – I highly recommend a cast iron skillet for all fajita recipes, because it gives your proteins an unbeatable sear and browns the vegetables perfectly. This one I have doesn’t require seasoning it!
• Meat Thermometer – To ensure juicy chicken every time. This one is my favorite because it’s instant and foldable for easy storage.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 1 lb Boneless skinless chicken breasts ▢
• 2 tbsp Fajita seasoning ▢
• 2 tbsp Olive oil ▢
• 2 large Bell peppers (sliced into thin strips) ▢
• 1 medium Onion (sliced radially into half moons) ▢
• 1/2 tsp Sea salt ▢
• 1/4 tsp Black pepper ▢
• Lime wedges (optional) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Pat the chicken breasts dry with paper towels. Season both sides with fajita seasoning , and use your hands to rub it in.
2. Heat 2 tablespoons (29 ml) of oil in a large cast iron skillet over medium-high heat, until shimmering. Add the chicken breasts and saute for 5-7 minutes per side, until golden brown and cooked through (I recommend a meat thermometer to check that it reaches 165 degrees F (74 degrees C)). Remove chicken to a plate and cover with foil to keep warm.
3. Add the bell peppers and onions to the pan. (There should be enough oil in the pan as is, but can add more if needed.) Saute for 4-5 minutes , stirring occasionally but not constantly, until soft and browned. Season with salt and pepper.
4. When the peppers and onions are almost done, slice the chicken breasts against the grain. Once the vegetables are done, add the chicken to the skillet, and if desired, squeeze lime juice over the fajitas.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1 cup, or 1/4 entire recipe

📖 Want more recipes like this? Find this one and many more in my Healthy Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Chicken Fajitas Recipe

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

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The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

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Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Chicken Fajitas Recipe

Make this easy chicken fajitas recipe for a 25-minute dinner! You just need chicken, peppers, onions, oil, and spices for loads of flavor.

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/chicken-fajitas/

Ingredients

• 1 lb Boneless skinless chicken breasts
• 2 tbsp Fajita seasoning
• 2 tbsp Olive oil
• 2 large Bell peppers (sliced into thin strips)
• 1 medium Onion (sliced radially into half moons)
• 1/2 tsp Sea salt
• 1/4 tsp Black pepper
• Lime wedges (optional)

Instructions

1. Pat the chicken breasts dry with paper towels. Season both sides with fajita seasoning , and use your hands to rub it in.
2. Heat 2 tablespoons (29 ml) of oil in a large cast iron skillet over medium-high heat, until shimmering. Add the chicken breasts and saute for 5-7 minutes per side, until golden brown and cooked through (I recommend a meat thermometer to check that it reaches 165 degrees F (74 degrees C)). Remove chicken to a plate and cover with foil to keep warm.
3. Add the bell peppers and onions to the pan. (There should be enough oil in the pan as is, but can add more if needed.) Saute for 4-5 minutes , stirring occasionally but not constantly, until soft and browned. Season with salt and pepper.
4. When the peppers and onions are almost done, slice the chicken breasts against the grain. Once the vegetables are done, add the chicken to the skillet, and if desired, squeeze lime juice over the fajitas.

Maya’s Recipe Notes

Serving size: 1 cup, or 1/4 entire recipe

📖 Want more recipes like this? Find this one and many more in my Healthy Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)