Quick & Easy Weeknight Chicken Fajitas

By: Honey & Habaneros

Prep time: 15 min | Cook time: 15 min | Serves: 4

This quick and easy version of Chicken Fajitas is loaded with fresh vegetables and bold flavor. Serve it up with warm tortillas and you’ve got a versatile, prep-ahead-friendly meal that’s perfect for busy weeknights.

Chicken Fajitas are a family favorite, and not too long ago I had planned on making them during my work week but hadn’t gotten around to the prep yet. One night my dogs needed to go out in the middle of the night — and as usual, once I was up, I knew I wasn’t going back to sleep. While they were outside doing their thing, I figured I might as well get something done and knocked out all the prep for my chicken fajita dinner I was planning for later in the week.

In about fifteen minutes, the vegetables were cleaned, cut, and packed away, the chicken was seasoned and ready to go, and everything was stored in the fridge — making weeknight dinner super easy on nights when I just don’t have the energy for a full prep and cook session.

That small window of off-hours prep made my work week so much easier. When I got home from work-work (my regular day job), dinner came together fast — tender, well-seasoned chicken, colorful veggies cooked hot and fast, served over a simple bowl of rice and beans on the table in about twenty minutes.

🌮 WHY YOU’LL LOVE THIS RECIPE

• Perfect for busy weeknights — dinner comes together fast
• Prep-ahead friendly, so you can do the work when you have time
• Bold, smoky flavor without complicated steps
• Protein-forward and satisfying
• Flexible serving options — bowls, tacos, burritos, or wraps
• Fresh ingredients that make the meal feel lighter and balanced

🧾 Ingredients

• Chicken tenderloins – quick-cooking and perfect for weeknight meals
• Red bell pepper
• Green bell pepper
• Cherry tomatoes – or slicing tomatoes, whatever you prefer
• Zucchini and/or yellow squash, Grey’s squash is good too
• Red onion
• Green onion
• Fresh garlic
• Fresh jalapeños – optional, adjust to taste

For seasoning the chicken:

• Avocado oil
• Oregano – optional
• Ground cumin
• Chili powder
• Salt & pepper
• Cayenne pepper – optional, adjust to taste
• Smoked habanero seasoning – optional, adjust to taste
• Garlic granules
• Onion granules

Optional for serving:

• Cooked rice – (Instant Pot or stovetop)
• Pinto beans
• Sour cream
• Avocado or guacamole
• Fresh lime
• Fresh cilantro – for finishing
• Shredded or crumbled cheese
• Warm tortillas – corn or flour (for tacos or burritos)

⚡ QUICK RUNDOWN: HOW TO MAKE IT

1. Prep ahead (optional):
   Slice the vegetables and season the chicken in advance. Store in the fridge until ready to cook.
2. Cook the chicken:
   Brown the seasoned chicken tenderloins in a hot skillet until cooked through (165°F). Remove and set aside.
3. Cook the vegetables:
   In the same skillet, cook the vegetables hot and fast so they get color but stay tender-crisp.
4. Once the vegetables are cooked:
   In the same skillet with the vegetables, add the chicken back to the skillet just to heat the chicken through.
5. Assemble:
   Serve as bowls with rice and beans, or load into tortillas with your favorite toppings.

Quick & Easy Weeknight Chicken Fajitas

Recipe by Linn

0.0 from 0 votes

Course: Lunch, DinnerCuisine: MexicanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

15

minutes

Quick & Easy Weeknight Chicken Fajitas made with seasoned chicken and fresh vegetables. Prep-ahead friendly and perfect for busy nights.

Ingredients

• 1-2 lbs Chicken tenderloins

• 4-6 tbsp avocado oil – divided

• See note for seasonings:

• 1-3 tsp Ground cumin

• 2 tbsp Chili powder

• 1 tsp oregano – optional

• 1 tsp Garlic granules

• 2 tsp Onion granules

• Salt & Pepper – a good pinch of both

• ¼–½ tsp smoked habanero seasoning – optional

• ¼–½ tsp Cayenne pepper – optional

• 1 Red bell pepper – sliced

• 1 Green bell pepper – sliced

• 1 Zucchini – cut in slices or wedges

• 1 Small red onion – sliced or julienned

• Cherry tomatoes – or slicing tomatoes

• 2-4 Garlic cloves – chopped or smashed

• 1 Jalapeno – sliced – optional

• Rice – per package directions

• Toppers:

• Cilantro

• Fresh lime – cut into wedges

• Sour cream

• Avocado or guacamole

• Cheese – shredded cheddar, pepper jack, Monteray jack, or Mexican crumbling cheese – whatever is your favorite

Directions

• Prep ahead – optional:
  The vegetables: Slice the vegetables and store in a container w/a lid or a gallon size plastic bag. Store in the fridge until ready to cook.
• The chicken: Clean the chicken tenderloins and add to a container with a lid or a gallon size plastic bag. Add half the oil, cumin, chili powder, oregano, garlic & onion granules, salt & pepper, and the optional smoked habanero, or cayenne pepper. Seal the bag or container and give it a good shake to make sure all the chicken is coated. Store in the fridge until ready to cook.
• When you’re ready to cook:
  Whether you prepped everything ahead of time or the day of, follow the directions below.
• Prepare rice:
  If you’re going to serve rice with the fajitas get that started before you cook the chicken and vegetables. These fajitas cook up fast so the rice will be finished about the same time the chicken and vegetables are cooked. Cook the rice according to package directions.
• Heat beans:
  Beans are the perfect addition to complete this meal. Just heat and season if needed.
  
• Cook the chicken:
  Once the rice and beans are started, add the remaining neutral oil (about 2-3 tbsp) to a large skillet and heat over medium-high heat. Add the seasoned chicken tenderloins and cook until browned on both sides and cooked through, reaching an internal temperature of 165°F. This should take about 3-6 minutes per side depending on the heat level. Remove from the skillet and set aside.
• Cook the vegetables:
  In the same skillet, add the vegetables and more oil if needed, just a tablespoon or two should be enough. Cook the vegetables hot and fast, you want them to start to get color and to be tender, but crisp.
• Finish:
  Once the vegetables are cooked throw the chicken back in the skillet and give it a toss to heat the chicken through and serve.
• Assemble:
  Serve as bowls with rice and beans, layering rice first, followed by beans, chicken, and vegetables. Finish with your favorite toppings. Or, load everything into warm corn tortillas for tacos or flour tortillas for fully loaded burritos.

Notes

• Adjust seasonings and ingredients based on the amount of chicken you’re using and to suit your personal taste. If you prefer more cumin than chili powder, feel free to adjust the balance accordingly. This recipe is meant to be flexible, so don’t be afraid to make it your own.