Jamie Oliver Chicken Fajitas

This easy and delicious Chicken Fajitas recipe by Jamie Oliver is a quick and nutritious meal perfect for any day of the week. With tender chicken, crispy veggies, and fresh salsa, it’s a flavorful dish flexible enough to suit whatever ingredients you have on hand.

Ingredients Needed

For the Chicken & Vegetables:

• 1 red pepper (1 red bell pepper)
• 1 medium red onion
• 2 skinless free-range chicken breasts
• 1 teaspoon smoked paprika
• 1 small pinch ground cumin
• 2 limes
• Olive oil
• 4 small or 2 large flour tortillas (8 small or 4 large flour tortillas)
• 150ml (5.3 oz) fat-free natural yoghurt
• 50g (1.75 oz) Cheddar cheese

For the Salsa:

• ½–1 fresh red chilli
• 15 mixed-colour ripe cherry tomatoes
• 1 bunch fresh coriander
• 1 lime
• Extra virgin olive oil

For the Guacamole

• 1 small handful of mixed-colour ripe cherry tomatoes
• ½–1 fresh red chilli
• A few sprigs of fresh coriander
• 1 ripe avocado
• 1 lime

How To Make Chicken Fajitas

1. Prepare the chicken & vegetables: Heat a griddle pan over high heat. Halve, deseed, and slice the red pepper into thin strips. Peel, halve and finely slice the red onion. Slice the chicken into long strips, about the same size as the pepper strips.
2. Marinate: In a bowl, mix the peppers, onion, and chicken with smoked paprika, cumin, juice from half a lime, 1 tablespoon of olive oil, and a pinch of black pepper. Stir well and let marinate for about 5 minutes.
3. Make the salsa: Finely chop the red chilli, cherry tomatoes, and coriander (stalks and all). Place in a bowl with a pinch of sea salt and black pepper. Squeeze juice from 1 lime and stir in the coriander.
4. Cook the chicken & vegetables: Using tongs, place the marinated chicken and vegetables onto the hot griddle pan. Cook for 6-8 minutes, turning frequently, until the chicken is golden and cooked through, and the vegetables are lightly chargrilled.
5. Make the guacamole: Squeeze the cherry tomatoes onto a board and finely chop them with the red chilli and coriander leaves. Halve and remove the stone from the avocado, scoop out the flesh, and chop. Squeeze lime juice over and mix everything until finely chopped. Taste and adjust the flavor as needed.
6. Warm the tortillas: Warm the tortillas in a microwave or a dry frying pan.
7. Serve: Place the warm tortillas on serving plates. Squeeze the remaining lime juice over the cooked chicken and vegetables. Serve with bowls of yoghurt, guacamole, grated Cheddar, and fresh salsa.

Recipe Tips

• Marinate the chicken: Let the chicken sit in the marinade for at least 5 minutes. This helps the spices soak in, making the chicken more flavorful.
• Keep the vegetables crisp: Don’t overcook the peppers and onions. They should be slightly charred but still crunchy for the best texture.
• Customize your salsa: Adjust the amount of chili to your taste. Add more for extra heat or less for a milder flavor.
• Warm the tortillas properly: Heat the tortillas just before serving, either in a microwave or a dry pan. This makes them soft and easy to fold.

How To Store And Reheat Leftovers?

• Refrigerate: Let any leftover chicken fajitas cool to room temperature, then store in an airtight container in the fridge for up to 2 days.
• Freeze: After cooling, place the chicken fajitas in a freezer-safe container or bag and freeze for up to 3 months. To serve, thaw overnight in the fridge, then heat gently before eating.
• Reheat: Heat a little oil in a pan over medium heat. Add the chicken fajitas and cook for 5-6 minutes, stirring occasionally, until warmed through.

Nutrition Facts

Serving Size: 1 serving (181g)

• Calories: 90
• Total Fat: 1g
• Cholesterol: 20mg
• Sodium: 640mg
• Total Carbohydrate: 9g
• Dietary Fiber: 2g
• Sugars: 4g
• Protein: 10g

Try More Jamie Oliver Recipes:

• Jamie Oliver​ Chicken Stroganoff
• Jamie Oliver​ Chicken Tagliatelle
• Jamie Oliver Chicken Curry Mango Chutney​
• Jamie Oliver Chicken Stock​