This chili chicken fajitas recipe is easy, flavorful and spicy; I use 3 kinds of chili in this recipe, so can you handle the heat? It is also made with chicken breasts, loaded with vegetables, and topped with cheese.
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Chili Chicken Fajitas
Today I am craving something extra spicy, and I remembered this chili chicken fajitas recipe that I used to make 2 or 3 years ago. The recipe is SO easy; NO chicken marinade is needed, and it is made in just one pot, which means fewer dishes to wash 😉
I use chicken breast, but I have actually tasted this recipe with chicken thighs, and I have to say it was not as good as chicken breast.
The recipe is also flavourful; it uses wonderful seasonings such as dried basil, chilli powder, cayenne pepper, salt and black pepper. I also use one red chili pepper, which I totally recommend skipping if you want less spicy chicken fajitas.
I also make sure to use lots of veggies such as bell pepper, tomatoes, onion and shredded zucchini, which I know not many people use in making chicken fajitas. But believe me, shredded zucchini is a good choice in this dish.
It is a super easy dish that I like to serve with tortillas, a bowl of salad or even on top of white rice. Perfect for lunch, dinner, or as a side dish.
Another thing I really love about this dish is that it is freezer-friendly and perfect for meal prep!
Ingredients
- Chicken breast: I use boneless and skinless chicken breast.
- Bell Peppers: Any color you like or use different colors.
- Onion
- Tomatoes: I use caned chopped tomatoes; you can use fresh tomatoes if you want.
- Red chili pepper: If you like to tone down the heat of this recipe, skip this chili pepper. I cut and deseed it.
- Zucchini: I like to add shredded zucchini; you can add shredded carrots instead.
- Cheddar cheese: I use mature cheddar cheese for best flavor.
- Seasonings: Dried basil, chilli powder, cayenne pepper, salt and black pepper.
“See the recipe card for full information on ingredients and quantities.”
How to Make One Pan Chili Chicken Fajitas
One: Cut the chicken breasts into thin strips and slice the peppers and onion into strips as well. Heat the oil in a large skillet over medium-high heat, add the onion and the pepper slices and saute until tender (photo 1 & 2).
Two: Add the shredded zucchini, red chili pepper and stir (photo 3).
Three: Add the chicken, dried basil, chilli powder, cayenne pepper, salt and black pepper and tomato, stir (photo 4).
Four: Leave it to simmer for about 20 minutes (photo 5 & 6).
Five: Add half of the cheese and turn off the heat.
Six: Garnish with some fresh parsley (optional) and the rest of the cheese and serve warm.
Tips And Variations
- You can make steak fajitas by using steak instead of chicken breast. In this case, I suggest using flank steak for the best results.
- You may also use red pepper flakes instead of regular chili powder.
- For extra flavor add some lime zest or lime juice.
- You may add some chopped mushrooms.
- Use sweet paprika instead of chilli powder.
- Other vegetables you may add are spinach, shredded cabbage and green beans.
Serving Ideas
- You can serve it as a stand-alone dish or serve it with Creamy Tuna Pasta Salad, Cold Eggplant Salad or Greek Chicken Salad.
- You can also Put ½ cup of the Chili Chicken Fajitas on top of the soft tortilla or Gyro Bread, add some cheese, wrap it well and put in the microwave for 10 seconds until the cheese melt.
- Serve it on top of rice such as Mushroom Fried Rice, Turmeric Rice or Cajun Rice Dressing.
- Serve with pasta such as Pasta with Breadcrumbs, Angel Hair Pasta or Avocado Sauce Pasta.
- Serve with Ground Beef Stir Fry or Savoury Mince.
More Chicken Recipes
- Chicken Kofta Recipe
- Crispy Baked Cornflake Chicken Nuggets
- Roasted Lemon Rosemary Chicken With Potatoes
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Chili Chicken Fajitas
Equipment
- Skillet
- Chopping board
- Kitchen knife
- Measuring cups
- Measuring spoons
Ingredients
- 4 Chicken breasts , boneless and skinless
- 1 tablespoon Vegetable oil
- 2 Bell Peppers , sliced
- I Onion , sliced
- 1 can Chopped tomatoes
- 1 Red chili pepper , deseeded and finely chopped
- 1 Zucchini , shredded
- 1 cup Cheddar cheese , shredded
Seasonings
- ½ teaspoon Salt
- ½ teaspoon Dried basil
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- ¼ teaspoon Chilli powder
Instructions
- Cut the chicken breasts into thin strips and slice the peppers and onion into strips as well.4 Chicken breasts
- Heat the oil in a large skillet over medium-high heat, add the onion and the pepper slices and saute until tender1 tablespoon Vegetable oil, I Onion, 2 Bell Peppers
- Add the shredded zucchini and red chili pepper, stir.1 Zucchini, 1 Red chili pepper
- Add the chicken, dried basil, chilli powder, cayenne pepper, salt and black pepper and tomato, stir1 can Chopped tomatoes , ½ teaspoon Salt, ½ teaspoon Dried basil, ½ teaspoon black pepper, ¼ teaspoon Chilli powder, ¼ teaspoon cayenne pepper
- Leave it to simmer for about 20 minutes.
- Add half of the cheese and remove from the fire.1 cup Cheddar cheese
- Top with the rest of the cheese and serve hot.
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