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Easy Kosher Chicken Fajitas with Perfectly Seasoned Peppers and Onions - Tex-Mex recipe
I never expected to fall in love with fajitas as much as I did, especially when I first started cooking kosher meals regularly. The sizzling sound when that seasoned chicken hits the hot skillet, followed by the sweet aroma of caramelized onions and peppers, it's become one of my go-to weeknight dinners. What started as a craving for Tex-Mex flavors turned into a quest to perfect a version that works beautifully within kosher guidelines. The beauty of chicken fajitas lies in their simplicity, but getting the technique right makes all the difference. I learned the hard way that you can't just throw everything in a pan at once and expect restaurant-quality results. The secret is cooking each component separately, letting the chicken get those gorgeous golden edges while the vegetables maintain just enough bite. I use a cast iron skillet when possible because it holds heat so well, but any heavy-bottomed pan works fine. What makes this version particularly weeknight-friendly is the marinade situation. You only need about 15 minutes for the chicken to soak up those cumin and paprika flavors, though longer doesn't hurt if you want to prep ahead. I've found that slicing the chicken into strips before marinating speeds up both the flavor absorption and cooking time. The vegetables get a quick sauté with just olive oil, salt, and a touch of garlic powder. These fajitas work beautifully for casual entertaining too. Set out warm tortillas, some fresh salsa, guacamole, and pickled jalapeños, and people can build their own. I usually make extra chicken because it keeps well in the fridge and makes excellent leftovers for lunch salads or quick quesadillas later in the week.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 385
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1.5 lbs boneless skinless chicken breasts sliced into strips
  • 3 tbsp olive oil divided
  • 2 tsp ground cumin
  • 2 tsp chili powder
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tbsp fresh lime juice
For the Vegetables
  • 2 large bell peppers any color, sliced into strips
  • 1 large yellow onion sliced
  • 2 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp garlic powder
For Serving
  • 8 small flour tortillas warmed
  • 1 cup salsa
  • 1 cup guacamole
  • 1/4 cup fresh cilantro chopped
  • 1 lime lime wedges for serving

Method
 

Prepare the Chicken
  1. In a large bowl, combine chicken strips with 2 tablespoons olive oil, cumin, chili powder, paprika, garlic powder, salt, pepper, and lime juice. Toss until chicken is evenly coated. Let marinate for 15 minutes at room temperature.
Cook the Fajitas
  1. Heat a large cast iron skillet or heavy pan over medium-high heat. Add the remaining 1 tablespoon olive oil for the chicken.
  2. Add marinated chicken strips to the hot pan in a single layer. Don't overcrowd the pan. Cook for 4-5 minutes without stirring, until golden brown on one side. Flip and cook another 3-4 minutes until chicken is cooked through and internal temperature reaches 165°F. Transfer to a plate and cover to keep warm.
  3. Add 2 tablespoons olive oil to the same pan. Add sliced onions and cook for 2-3 minutes until they start to soften.
  4. Add bell pepper strips, salt, and garlic powder. Cook for 4-5 minutes, stirring occasionally, until peppers are tender-crisp and onions are golden.
  5. Return chicken to the pan and toss everything together. Cook for 1 minute to heat through.
Serve
  1. Warm tortillas in a dry skillet or microwave until soft and pliable.
  2. Serve fajita mixture immediately with warm tortillas, salsa, guacamole, fresh cilantro, and lime wedges. Let everyone build their own fajitas.

Notes

The chicken can be marinated up to 4 hours in advance for deeper flavor. Store leftover fajita filling in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of oil. For extra heat, add sliced jalapeños with the peppers. If you don't have a cast iron skillet, any heavy-bottomed pan works well.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 385
% Daily Value*
Total Fat 22g 28%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 85mg 28%
Sodium 580mg 25%
Dietary Fiber 3g 11%
Total Sugars 7g
Protein 35g 70%
*Percent Daily Values are based on a 2,000 calorie diet.