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- 1 pound boneless, skinless chicken breasts - 2 tablespoons olive oil - 1 teaspoon chili powder - 1 teaspoon cumin - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - Salt and pepper to taste - 1 red bell pepper, sliced - 1 green bell pepper, sliced - 1 medium onion, sliced - 8 small flour tortillas

30-Minute Chicken Fajitas with Avocado Salsa

Whip up a crowd-pleaser with this easy recipe for sizzling chicken fajitas paired with fresh avocado salsa. Perfect for busy weeknights or festive gatherings, enjoy tender marinated chicken alongside colorful bell peppers and onions, all wrapped in warm tortillas. The creamy avocado salsa elevates this classic dish, bringing vibrant flavors and a nutritious balance to your meal. Impress your family and friends with your cooking skills while savoring every delicious bite.
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Ingredients
  

For the Chicken Fajitas:

1 lb (450g) boneless, skinless chicken breasts, sliced into thin strips

2 tablespoons olive oil

1 teaspoon chili powder

1 teaspoon ground cumin

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

Salt and pepper to taste

1 red bell pepper, sliced into thin strips

1 yellow bell pepper, sliced into thin strips

1 medium onion, sliced into thin strips

8 small flour tortillas

For the Avocado Salsa:

1 ripe avocado, diced into small cubes

1 medium tomato, diced

1/4 cup red onion, finely chopped

1 jalapeño, seeds removed and finely chopped (optional for added heat)

Juice of 1 lime

Salt and pepper to taste

1/4 cup fresh cilantro, chopped

Instructions
 

Marinate the Chicken: In a medium-sized mixing bowl, add the sliced chicken. Drizzle with olive oil and sprinkle in the chili powder, ground cumin, garlic powder, onion powder, smoked paprika, salt, and pepper. Use your hands or a spoon to mix everything until the chicken is thoroughly coated. Let it marinate for approximately 10 minutes to allow the flavors to meld.

    Prepare the Avocado Salsa: In a separate bowl, carefully combine the diced avocado, tomato, finely chopped red onion, jalapeño (if using), lime juice, and a pinch of salt and pepper. Gently fold the ingredients together, being careful not to mash the avocado too much. Set the salsa aside to let the flavors blend.

      Cook the Chicken: Heat a large skillet over medium-high heat. Once hot, add the marinated chicken in an even layer. Cook for about 5 minutes, stirring occasionally, until the chicken is golden brown and fully cooked.

        Add Vegetables: To the skillet, add the sliced red and yellow bell peppers and onion. Stir everything together and continue cooking for an additional 5-7 minutes, stirring occasionally, until the vegetables are tender and have developed a slight char.

          Warm the Tortillas: While the chicken and vegetable mixture is cooking, warm the flour tortillas. You can do this by placing them in a dry skillet over low heat for about 30 seconds on each side or by wrapping them in aluminum foil and placing them in a preheated oven at 350°F (175°C) for about 5 minutes.

            Serve: Once everything is cooked, take a warm tortilla and spoon a generous amount of the chicken and vegetable mixture in the center. Top with a hearty scoop of the avocado salsa. If desired, squeeze extra lime juice over the top for brightness.

              Enjoy: Fold the tortilla around the filling, creating a delicious wrap, and dig into your fajitas while they are hot and sizzling!

                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4

                  Presentation Tips: Serve the fajitas on a large platter, garnished with extra lime wedges and fresh cilantro for added color and freshness. For a fun twist, offer a variety of toppings such as sour cream or additional salsa on the side.