Chicken Fajita Filling is a combination of flavours, colours, spices and aromas that are perfect companions. The seasoning of cumin, paprika, garlic and chilli powder and oregano creates a lovely warmth and heat in the fajita. Any excess heat is cooled by the sour cream. Serve as part of a main dish with tortillas, sour cream, pico de gallo and sliced avocado.
What I particularly like about this chicken fajita filling is how easily it fits into a busy family meal. There is very little preparation involved, yet the finished dish has plenty of colour, flavour and texture. The peppers bring a gentle sweetness while the onion becomes soft and slightly caramelised around the edges. Meanwhile, the seasoned chicken remains the star of the pan, with the cumin, paprika and chilli giving every bite a lovely Mexican-inspired character.
The secret is not to overcook the vegetables. I prefer them to soften while keeping a little bite, as this gives the filling more texture once it is tucked inside the tortillas. Also, cooking the chicken separately means it gets a good coating of the spice mixture before being sliced and returned to the pan. Any juices left on the chopping board can go in too, because they add even more flavour.
For me, the lime juice is an important finishing touch rather than something to overlook. Its sharp freshness cuts through the warmth of the spices and helps bring all the ingredients together. However, you can adjust the amount to suit your own taste. If you enjoy a hotter fajita, increase the chilli powder or add a finely sliced fresh chilli towards the end of cooking.
There are plenty of ways to serve this filling, so it rarely feels like exactly the same meal twice. Warm flour tortillas make the obvious choice, although small corn tortillas work nicely too. Add a spoonful of sour cream, some grated cheese and a generous helping of fresh pico de gallo. For extra freshness, sliced avocado or homemade guacamole works particularly well.
I also like putting all the toppings on the table and letting everyone build their own fajitas. This makes the meal relaxed and enjoyable, especially when children are involved. Leftovers can be reheated gently the following day and used in wraps, salads or even over rice. Therefore, this simple filling is useful beyond fajita night and can easily become one of those dependable recipes you return to whenever you want a quick and satisfying dinner.
Chicken Fajita Filling
Ingredients
- 2 large chicken breasts skinless/boneless
- 1 large red bell pepper slice
- 1 large yellow bell pepper slice
- 1 large green bell pepper slice
- 1 large onion peel thinly slice
- 1 medium lime juice only
- ½ tsp oregano
- ½ tsp paprika
- ½ tsp salt
- ½ tsp pepper
- 1 tsp garlic powder
- ½ tbsp ground cumin
- ½ tbsp chilli powder mild
Instructions
- Add the spices to a mixing bowl and stir well.½ tsp oregano, ½ tsp paprika, ½ tsp salt, ½ tsp pepper, 1 tsp garlic powder, ½ tbsp chilli powder, ½ tbsp ground cumin
- Lay the chicken breasts on a plate and sprinkle the seasoning over the chicken. Flip the breasts over and do the other side. Push the chicken breasts down and rub the seasoning firmly in.2 large chicken breasts
- Place a large saucepan over a medium heat and add the oil.
- Once hot, add the chicken breasts and cook for around 6 – 8 minutes on each side or until they are cooked through.
- When cooked remove from the pan and put to one side on a chopping board.
- Add the sliced onion and bell peppers to the pan and fry for 4 – 6 minutes until the had softened but still hold their shape. Stir frequently to make sure nothing sticks or burns.1 large red bell pepper, 1 large yellow bell pepper, 1 large green bell pepper, 1 large onion
- Slice the chicken breasts into strips and return to the pan along with any juices.
- Add the lime juice and stir everything gently.1 medium lime
- Serve immediately in warmed tortillas, sour cream, grated cheese, pico de gallo and avocado/guacamole.
28 comments
I love how easy this make the recipe. I tried this and it turned out perfectly. Not bad for a kid. Looking for another now now.
I added a few slices of fresh red chilli near the end of cooking and loved the extra heat. The recipe is easy to adapt without losing its character.
The spices were nicely balanced and did not overpower the chicken. We served ours with rice as well as tortillas for a very filling meal.
Great recipe for a busy evening. Everything cooked quickly and there was very little washing up afterwards, which is always a bonus.
A good recipe that gives you a useful base to experiment with. I added sweetcorn and black beans and ended up with a very generous filling.
The filling tasted great, although I would have liked the peppers to retain slightly more crunch. Next time I will add them a little later.
Very enjoyable fajitas and something I would happily make again. They are quick, colourful and easy to customise depending on what you have in the fridge.
The lime made a big difference and gave the whole dish a fresh finish. I would recommend squeezing it over just before serving.
This has become a regular Friday night dinner in our house. Everyone can add their own toppings, so there is something for the whole family.
Really tasty fajita filling and very easy to prepare. The chicken stayed tender and the peppers had just the right amount of bite.
I thought the seasoning was spot on. It had enough warmth to be interesting without becoming overwhelmingly spicy.
The chicken was full of flavour, but I found there was slightly too much liquid in my pan. I cooked it for another couple of minutes and it reduced nicely.
This was very easy to make after work and tasted much better than I expected for such a quick recipe. Definitely one to keep handy.
We used wholemeal tortillas and plenty of salad with this filling. It made a lighter meal while still being packed with flavour.
Very tasty and surprisingly fresh tasting. The lime and peppers work particularly well together with the seasoned chicken.
A simple recipe that delivers plenty of flavour without needing lots of ingredients. I will definitely be making this again.
This made a lovely quick dinner for the family. We added guacamole, sour cream and grated cheese, which worked beautifully with the spices.
A very good basic fajita recipe that can easily be changed to suit your taste. We added some sliced mushrooms and they worked surprisingly well.
I found the filling a little too mild for my taste, so next time I will increase the chilli and paprika. Apart from that, it was excellent.
Really enjoyed this one. The onions became slightly sweet while the peppers kept some texture, which made the filling much more interesting.
The chicken was juicy and nicely seasoned. I did reduce the chilli slightly for the children, but it still had plenty of flavour.
I thought this was delicious and particularly liked the combination of soft onions and slightly crunchy peppers. It made a very satisfying meal.
I liked how colourful this filling looked in the tortillas. The lime juice at the end really lifted the flavours and stopped the dish feeling too heavy.
A really dependable recipe when you want something quick and filling. The chicken picked up the spices beautifully during cooking.
This was delicious with homemade guacamole and a little grated cheddar. The combination of textures made every mouthful enjoyable.
Lovely fajita filling with plenty of flavour. I served it with warm tortillas, salsa and avocado and everyone helped themselves.
The seasoning was excellent and gave the chicken a lovely warm flavour. I added a little extra chilli because we like our fajitas fairly spicy.
Excellent family meal and very straightforward to prepare. The leftovers were also delicious reheated in a wrap the next day.