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Flavorful Chicken Fajitas Recipe with Charred Pepper Salsa Easy and Perfect

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A quick and easy chicken fajita recipe featuring smoky charred pepper salsa, tender marinated chicken, and crisp veggies. Perfect for busy weeknights or casual gatherings.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts, thinly sliced
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • Juice of 1 lime
  • Salt and pepper to taste
  • 2 bell peppers (one red, one yellow), sliced into strips
  • 1 medium red onion, thinly sliced
  • 1 jalapeño, seeded and finely chopped (optional)
  • 2 poblano peppers (or anaheim peppers), charred and peeled
  • 1 medium tomato, roasted or charred
  • 1 small clove garlic
  • 1 tablespoon fresh cilantro, chopped
  • 1 tablespoon lime juice
  • Salt to taste
  • Warm flour or corn tortillas
  • Sour cream or Greek yogurt
  • Fresh avocado slices or guacamole
  • Shredded cheese (optional)

Instructions

  1. In a large bowl, combine olive oil, minced garlic, smoked paprika, cumin, chili powder, lime juice, salt, and pepper. Toss the thinly sliced chicken breasts in this mixture, ensuring every piece is coated. Cover and refrigerate for at least 15 minutes.
  2. Using a grill pan or oven broiler, char the poblano peppers until skin is blackened and blistered (about 8-10 minutes). Transfer to a bowl and cover with plastic wrap for 10 minutes to steam.
  3. Peel the blackened skin off the poblanos, remove seeds, and roughly chop. In a blender or food processor, combine peeled peppers, roasted tomato, garlic clove, cilantro, lime juice, and salt. Pulse to desired texture.
  4. Heat a large skillet over medium-high heat with a drizzle of olive oil. Add sliced bell peppers, red onion, and jalapeño. Cook, stirring occasionally, until tender but still crunchy (5-7 minutes). Remove and set aside.
  5. In the same skillet, add more oil if needed and add marinated chicken slices in a single layer. Cook without moving for 2-3 minutes to sear, then flip and cook another 2-3 minutes until cooked through and slightly charred.
  6. Return sautéed veggies to the skillet with chicken and toss to combine and warm through. Spoon charred pepper salsa over the top or serve on the side. Warm tortillas and assemble fajitas with sour cream, avocado, or cheese.

Notes

Do not overcrowd the pan when cooking chicken to ensure proper searing. Marinate chicken for at least 15 minutes but no longer than 2 hours to avoid texture changes. Steaming charred peppers helps loosen skin for easy peeling. Use organic bell peppers and freshly squeezed lime juice for best flavor. For gluten-free, use corn tortillas instead of flour.

Nutrition

Keywords: chicken fajitas, charred pepper salsa, quick dinner, Mexican recipe, easy fajitas, weeknight meal, smoky flavor

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