Easy Chicken Fajitas

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Prep: 10

Cook: 30

Total: 40

Course: Main Course

Cuisine: Mexican

Servings: servings

Calories: 349kcal

1 Tablespoon olive oil
2 ¼ pounds boneless, skinless chicken breasts
2-3 large red or yellow bell peppers
1 large onion, sliced
1-2 Tablespoons fajita seasoning, to taste
Corn or flour tortillas, avocado/guacamole, finely shredded cheese, and/or cilantro, for serving

Clean the peppers and cut them in half. Cut each half into 4 long slices. Then cut each one of those slices diagonally.
Slice the onion in a half moon and the chicken into strips for fajitas.
Add the soy sauce, salt, pepper, paprika, cumin, and garlic salt onto the fajitas and mix until evenly combined. Set aside for 10 to 15 minutes so the chicken is marinated.
Heat a saucepan or large skillet and add the oil. Add the onion and cook for 3-4 minutes before adding the chicken. Cook for about 5 minutes or until it's no longer pink.
Add in the bell peppers and mix until combined. Let them cook for another 20 - 25 minutes until the peppers are softened.
Serve immediately over corn or flour tortillas.
Garnish with avocado, guacamole, and cilantro.

To Store: Leftover chicken fajitas will keep in the fridge for 3-4 days or in the freezer for 2-3 months when kept in an airtight container. To reheat, simply pop them in the microwave until heated through.

To Reheat: You can also reheat them in a skillet on the stove over medium heat. If you find that your tortillas have gotten hard, you can wrap them in a damp paper towel and microwave them for 30 seconds to 1 minute to soften them up. These fajitas store well, so they are great for meal prep!

To Freeze: I recommend freezing the chicken and veggies separately so you can thaw and reheat them as needed. They both will keep in the freezer for about six months. When you're ready to eat, thaw both the chicken and veggies overnight in the fridge. Then, reheat them in a skillet over medium heat until heated through.