Chicken Fajitas

by Eric Gordon on March 31, 2021
chicken fajitas in a pan

Serves 4 


  • 2 tablespoons olive oil 
  • 1/4 cup fresh cilantro leaves chopped, plus more for serving 
  • juice from 2 limes divided 
  • 1½ pounds chicken thighs sliced 
  • 4 medium bell peppers seeded and thinly sliced (I used red, yellow, orange, and green) 
  • 1 medium red onion thinly sliced 
  • 3 garlic cloves, finely diced 
  • 1 can of tomato sauce (no sugar added) 

To serve (optional): 

  • Avocado 
  • Cilantro 
  • Sour Cream 
  • Cheese 


  1. Heat 1 tablespoon olive oil in a 12″ skillet over medium-high heat. Add the onions and allow to cook for about 5 minutes, or until softened and fragrant. Add the bell peppers and cook for about 5 more minutes. Add garlic cloves and cook for 2 more minutes. 
  2. Transfer and set aside on a plate. 
  3. Melt remaining olive oil on the same skillet and brown the chicken. Cook for 5-6 minutes, or until cooked through. 
  4. Add the tomato sauce and let it simmer for 5 minutes. Season to taste with salt and pepper. 
  5. Sprinkle a little bit of cilantro and serve! 
onions in a frying pan
chicken in a frying pan
peppers and onions in frying pan
finished chicken fajitas