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Chicken and Steak Fajitas Recipe

Chicken and Steak Fajitas Recipe: The Best 30-Minute Meal

A sizzling, restaurant-quality combination of tender marinated steak, juicy chicken, and caramelized bell peppers ready in just 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican, Tex-Mex
Calories: 420
Ingredients Method Notes

Ingredients
  

Proteins
  • 1 lb Chicken breasts or thighs Boneless, skinless, cut into thin strips
  • 1 lb Skirt or flank steak Sliced thinly against the grain
Vegetables & Marinade
  • 3 large Bell peppers Mixed colors, sliced
  • 1 large Onion Yellow or red, sliced into wedges
  • 3 cloves Garlic Minced
  • 2 Limes Juiced (one for marinade, one for serving)
  • 3 tablespoons Olive oil Divided
Homemade Fajita Seasoning
  • 1 tablespoon Chili powder
  • 1 teaspoon Ground cumin
  • 1 teaspoon Smoked paprika
  • 0.5 teaspoon Garlic powder
  • 0.5 teaspoon Onion powder
  • 0.5 teaspoon Dried oregano
  • 1 teaspoon Salt
  • 0.5 teaspoon Black pepper

Method
 

  1. In a large bowl, whisk together 2 tablespoons of olive oil, the juice of one lime, minced garlic, and all of the spices to create the marinade.
  2. Add the sliced chicken and steak into the bowl. Toss to coat evenly. Let marinate at room temperature for 15 to 20 minutes.
  3. Heat a large cast-iron skillet over high heat with the remaining 1 tablespoon of olive oil. Add the steak in a single layer and sear for 2 to 3 minutes per side. Remove and set aside to rest.
  4. In the same skillet, add the marinated chicken strips. Cook for 5 to 6 minutes, tossing occasionally, until cooked through. Remove and place on the plate with the steak.
  5. Lower the heat to medium-high. Add the sliced bell peppers and onions to the skillet. Cook for 5 minutes until softened and slightly charred.
  6. Return the chicken, steak, and any resting juices to the skillet. Toss everything together for 1 minute to reheat and combine flavors. Serve immediately with fresh lime juice and warm tortillas.

Notes

Expert Tip: Always slice your steak against the grain to ensure every bite is melt-in-your-mouth tender. Do not overcrowd the pan; cook the meats sequentially to guarantee a proper sear.