Chicken Fajitas

Easy, tasty, and fairly low calorie - what's not to love?

• artsnletters

• California

• 2/28/2021

Easy, tasty, and fairly low calorie - what's not to love?

• artsnletters

• California

• 2/28/2021

Served this to my family over rice and everyone loved it. It was easy to do the first time. I put in a jalepeno to roast and omitted the canned tomato with chiles and was glad I did. It would have been too soupy if I'd added it to the recipe. We didn't miss it.

• amortenson

• Greensboro, NC

• 1/31/2021

Pretty classic & simple recipe. It is also easy to cook in a pan - cook the chicken in olive oil until just cooked though, pull it from the pan and set aside. Cook the onions & peppers in the pan until peppers start to soften and add the chicken back in with the chilies, tomatoes, etc. Cook for a moment to get everything hot and Voila.

• jeffwitt

• 12/11/2019

Winner! Followed the recipe with the exception of substituting 3 plum tomatoes, diced, with an finely chopped jalapeno pepper, for the can of drained rotel tomatoes (because I had to use them up). Excellent seasoning. Quick, simple, delicious. Great weekday night dinner.

• Anonymous

• Pendleton, OR

• 3/30/2017

these were better than i expected – more like 3.5. easy and good.

• ewaltrs

• san francisco, ca

• 4/12/2016

Cooking the veggies in a skillet and grilling the chicken would make this better.

• ursula_b

• 8/25/2015

Great recipe, full of flavor and easy. My husband said they were the best fajitas he'd ever had and PLEASE save the recipe. A keeper.

• Hawkwriter

• Bonita Springs, FL

• 12/18/2014

I made this for two of us and made 3/4 of the recipe with a 8 ounce chicken breast. It is really good. I sauteed the chicken and vegetables on the cooktop. I should have put the veggies in first (before the chicken) and would do that next time. I used a whole can of drained rotel and the result was not at all runny. I served it with avocado, shredded cheddar and refried beans.

• karenfar

• Huntington Beach, CA

• 8/8/2014

Shockingly good! I have a similar skillet recipe using strips of steak but we rarely make that any more. I decided to try this b/c of the shared ingredients (peppers, onions, chili powder, cumin) and b/c it's made w/ chicken. I was a little worried about the oven bake but this came out perfectly! It is a little juicy but we used tongs to pick up ingredients and I actually liked the moistness. I wouldn't bother grilling the chicken; this is a quick and easy weekday meal and followed it almost as is. I increased the chicken to a lb. and would use 1-1/2 or even 2 lbs next time so there is plenty of protein. I was out of salsa so omitted that, but I served it w/ grated cheddar and diced avocado on the side (and the plain Greek yogurt). My picky husband loved it!

• annstead

• Virginia

• 6/11/2014

I made this for a friend of mine and she and her family loved it. I marinated the chicken in lime juice for several hours which provided more flavor.

• mpsumma

• Charlotte, NC

• 4/4/2014

delicious and easy. Last minute meal for the family that earned me big points. I used fire Roasted tomatos and Medium Pineapple Salsa because that is what I had on hand and it worked perfectly for the kids. Not too spicy.

• mmaryhyde

• 3/31/2014

This will be a "Keeper" for my family. I used white and dark meat & suggest it that way. Used wheat tortillas as suggested & good. Slice pepper thin and they will all soften.

• Hungry1ike_Wolf

• Oklahoma

• 7/5/2013

I made this toward the end of the week when I was feeling a little run-down and couldn't believe what a crowd pleaser it was! It was really simple, healthy, and delicious. I used only slightly higher quantities of chicken and veggies and it yielded SO MUCH. I thankfully added foil to my baking sheet and some cooking spray before baking, so it made clean-up much easier - this dish gets fairly juicy so make sure your pan has a decent lip on it. I also stirred some fresh salsa into the Greek yogurt and it was a delicious topping. The kids never knew they weren't eating full-fat sour cream until I told them after the fact. I made these with the recipe for refried black beans (also here on epicurious), which we also added to fajitas and ate as a side, and this was a major home run.

• strawfordmenus

• Charleston, SC

• 5/3/2013

This would be much better if the chicken were grilled. I read the reviews and heated a cast iron skillet in the oven (increased the temperature to 425), and then cooked most of the chicken in it, with a few pieces on the baking sheet with the other ingredients. It only needed 15 minutes - the chicken was cooked, but didn't have the seared exterior and juiciness that I was hoping for. I would make the recipe again, but would grill chicken breast halves and slice after grilling.

• Anonymous

• Boston, MA

• 4/30/2013