Chicken Thigh Fajitas



  • 3 Tablespoons olive oil or canola oil, divided
  • 3 cups of sliced bell peppers (any color)
  • Juice of ½ lime
  • 1 ½ tsp of paprika
  • 1 ½ tsp of lemon pepper
  • ¼ teaspoon salt, or to taste
  • ½ medium onion, thinly sliced
  • 3 boneless, skinless chicken thighs, cut into strips
  • 8 corn or flour tortillas, warmed
  • Cilantro and salsa for garnish (optional)


  • Slice the onions and bell peppers into strips.
  • In a separate bowl, combine 1 tablespoon olive oil, lime juice, paprika, and lemon pepper. Toss the chicken strips in the spice mixture until well coated.
  • Heat a pan over medium heat and add 1 tablespoon of olive oil. Add the seasoned chicken strips and cook for about 10-15 minutes, or until fully cooked. Remove from the pan and set aside.
  • In the same pan, add the remaining 1 tablespoon of oil. Add the onions and cook for 2 minutes. Add the sliced peppers and cook for an additional 2-3 minutes or just until hot.
  • Return the chicken to the pan, stir to combine, and cook until everything is heated through.
  • Serve the chicken and vegetable mixture over warmed tortillas. Garnish with cilantro and serve with salsa if desired.
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