Quick Chicken Fajita
A fast, cheesy one-pan chicken fajita.
A quick chicken fajita bringing seasoned chicken strips together with colourful peppers and seared onion in a single pan. Warm Mexican flavours in minutes, served wrapped in tortilla for a practical, satisfying meal.
How to Prepare
Toss the sliced chicken with the mixed spices, black pepper, paprika, salt, crushed garlic, lemon juice and olive oil.
Sauté the marinated chicken in a hot pan until cooked through.
Add the sliced onion, bell pepper and mushrooms and sauté until softened.
Stir in the ketchup.
Top with mozzarella cheese, cover until melted, and serve hot.
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Serve in warm tortillas or over rice; a dollop of sour cream balances the smoky paprika.
Ingredient Swaps
Swap the chicken for beef strips or shrimp to vary the fajita.
Make a homemade fajita spice mix from paprika, cumin, and garlic powder.
Serve it over rice or with lettuce instead of tortilla for a lighter option.
Common Questions
How do I get deeply seasoned chicken?
Season it and let it rest at least fifteen minutes before cooking so the flavours sink in.
Why did my peppers turn too soft?
Cook them over high heat for a short time so they stay crisp and vibrant.
How do I warm the tortillas?
Heat them in a dry pan or wrapped in the oven for a few minutes before serving.
Can I make it ahead?
Season the chicken and cut the vegetables in advance, then cook fresh at serving.
What should I serve it with?
Guacamole, sour cream, and lime all pair well.
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