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One Pan Quick and Tasty Chicken Fajitas

Servings: 4


  • 2 cloves garlic (minced)
  • 1 T salt
  • 1 T ground cumin
  • 2 t black pepper
  • 1 t paprika
  • 1/2 t chili powder
  • 4-6 chicken thighs (boneless and skinless)
  • 2-3 T olive oil
  • 1/2 onion (cut into strips or chunks)
  • 1 green bell pepper (cut into strips or chunks)
  • 1 red bell pepper (cut into strips or chunks)
  • 1 T tomato paste
  • 3 T lemon juice

Optional Toppings

  • shredded cheese (optional)
  • sour cream (optional)
  • sliced tomato or salsa (optional)
  • sliced avocado (optional)
  • cilantro (optional)

Optional Sides

  • Spanish or Mexican rice (optional)
  • beans (optional)


  • Combine garlic and dry ingredients in a medium bowl. Slice chicken into small chunks or strips and coat all sides with seasoning. Heat olive oil in frying pan. Cook chicken on high for five mins, stirring frequently.
  • Meanwhile, chop veggies into chunks or strips. Add veggies to pan of chicken, stir and cover. Cook covered for 3-4 mins, stirring occasionally, until onion is translucent.
  • Uncover, add tomato paste and lemon juice, and cook uncovered for another 3 mins. Remove pan from heat. Scoop fajita mix onto tortillas and decorate with your fave toppings.


Serve fajitas with your favorite toppings. We recommend serving with rice and beans on the side.
We recommend all meals for children be served with milk.
chicken fajitas, rice and beans on a pink plate