Favorite Chicken Fajitas

Weeknight dinner doesn’t get much faster or more fun than fajitas. Sweet peppers and onions get sauteed until soft and just starting to char, then set aside so they keep some bite while the chicken cooks.

Strips of chicken tender brown in the same pan, then a shake of fajita seasoning and a splash of water come together into a clingy sauce that coats every piece. The vegetables go back in to warm through, and fresh tomato wedges and sliced ripe olives join at the end for a hit of brightness.

Pile the sizzling mixture into warm tortillas and let everyone build their own with salsa, guacamole, and a scatter of fresh cilantro. The whole thing lands on the table in about half an hour, which makes it a go-to for busy nights.

Chef Tips

• Cook the peppers and onions first and set them aside, so they don’t turn to mush while the chicken browns.
• Slice the chicken into even strips so it cooks quickly and evenly.
• Warm the tortillas before serving, in a dry skillet or a low oven, so they fold without cracking.
• Add the tomato and olives off the heat at the end to keep them fresh and bright.

Variations

• Swap the chicken for steak, shrimp, or sliced portobello for a vegetarian version.
• Make your own fajita seasoning with chili powder, cumin, garlic, and paprika.
• Squeeze fresh lime over the filling and add a dollop of sour cream.