Chicken Fajitas

You can prep the ingredients (slice chicken and vegetables) up to 8 hours ahead and store them separately in the fridge, but cook the fajitas fresh—they're best served hot and sizzling. If you have leftovers, cool them completely and refrigerate in an airtight container for up to 3 days; reheat gently in a skillet over medium heat for 3–4 minutes.

Yes, chicken thighs work beautifully and stay more moist; cut them into bite-sized pieces and add an extra 1–2 minutes to the cooking time since they're thicker, watching until they reach 165°F internally.

Overcrowding the skillet so the chicken steams instead of sears, and moving it around too early before it develops color. Use medium-high to high heat, work in batches if needed, and let ingredients sit untouched for 2 minutes before stirring.

Yes—thread chicken and vegetables onto metal skewers (or soak wooden ones first) and grill over medium-high heat for 8–10 minutes, turning halfway through; or spread everything on a sheet pan, drizzle with oil, season, and roast at 425°F for 12–15 minutes, stirring halfway, until chicken is cooked through and vegetables have caramelized edges.

Serve with sour cream, guacamole or fresh avocado, salsa (pico de gallo or store-bought), shredded Oaxaca or Mexican blend cheese, fresh cilantro, and extra lime wedges; a side of refried beans or Spanish rice rounds out the meal.

Place cooled fajitas in a skillet over medium heat and warm gently for 3–4 minutes, stirring occasionally, until heated through—this preserves the texture better than microwaving. Warm tortillas wrapped in a damp paper towel in the microwave for 30 seconds.