Quick Weeknight Chicken Fajitas

Sizzling strips of citrusy, smoky chicken and sweet peppers hit the skillet in under 25 minutes for a delicious weeknight dinner.

Scale

500 g boneless skinless chicken breasts, sliced thin
3 medium bell peppers, assorted colors, sliced
1 large yellow or white onion, sliced thin
30 ml olive oil (for marinade)
15 ml olive oil (for pan)
30 ml lime juice
2 cloves garlic, minced
10 g chili powder
5 g ground cumin
5 g paprika
8 g kosher salt
1/2 tsp black pepper
Optional: 5 g honey or agave
8 medium tortillas (flour or corn)
Toppings: sliced avocado, chopped cilantro, lime wedges, sour cream or Greek yogurt, shredded cheese, pico de gallo

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Slice the chicken and vegetables: Pat chicken dry and slice against the grain into 6–8 mm strips. Slice peppers and onion into similar-width strips.
Make the quick marinade: In a bowl, combine oil, lime juice, garlic, chili powder, cumin, paprika, salt, black pepper, and honey. Whisk until smooth.
Marinate the chicken: Toss the sliced chicken with the marinade until coated. Let sit at room temperature for 5–10 minutes.
Cook the vegetables: Heat a skillet over medium-high until shimmering. Add oil, then sliced peppers and onions. Sauté until crisp-tender, about 5–6 minutes. Transfer to a plate.
Sear the chicken: Return skillet to high heat. Add oil and chicken in a single layer. Sear undisturbed, 1–2 minutes, flip and cook another 1–2 minutes until cooked through.
Return the cooked vegetables to the pan with chicken. Toss for 30–60 seconds to reheat. Remove from heat and let rest.
Warm tortillas and assemble: Warm tortillas in a skillet or oven, then fill with chicken, vegetables, and toppings. Serve with lime wedges.

Slice the chicken while slightly chilled for easier cutting. Avoid overcrowding the pan to ensure even browning.