Air Fryer Chicken fajitas
This was so good for meal prep this week. Here’s what you need:
1 lb (450g) chicken breast, sliced into thin strips
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 green bell pepper, sliced
1 large onion, sliced
2-3 garlic cloves, minced
2 tbsp olive oil
1/2 tsp salt
1/2 tsp black pepper
1 packet fajita seasoning
Juice of 1 lime
Optional toppings: avocado, salsa, sour cream, cilantro
In a large bowl, combine the chicken strips, bell peppers, garlic and onion.
Drizzle the olive oil over the chicken and vegetables.
Add fajita seasoning or you can make your own using; chili powder, cumin, paprika, garlic powder, onion powder, salt, and black pepper.
Squeeze the lime juice over the mixture.
Toss everything together until well-coated.
Preheat your air fryer to 375°F (190°C) for about 3-5 minutes.
Place the seasoned chicken and vegetables in the air fryer basket in an even layer.
Cook for 10-15 minutes, shaking the basket halfway through, until the chicken is cooked through and the vegetables are tender.
Since I started making chicken fajitas in my air fryer, it’s become an absolute game-changer for quick, healthy meals! While the recipe you just read is fantastic for getting started, I've picked up a few extra tips and tricks that really elevate the experience, especially if you're into meal prepping like I am. First off, let's talk about that fajita seasoning. The store-bought packets are convenient, but making your own is surprisingly simple and lets you control the sodium and spice levels. My go-to homemade blend uses 2 tbsp chili powder, 1 tbsp cumin, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp dried oregano, 1/4 tsp cayenne pepper (optional, for a kick!), and a pinch of salt and black pepper. I like to mix up a big batch and keep it in an airtight container, so it's ready whenever the fajita craving hits. Trust me, the fresh flavor difference is noticeable! When it comes to air frying, a little trick I learned is not to overcrowd the basket. It’s tempting to throw everything in at once, especially if you're making a big batch for meal prep, but for that perfect tender-crisp texture on your veggies and juicy chicken, it’s better to cook in two batches if needed. This allows the hot air to circulate properly, giving you that lovely slightly charred exterior without drying anything out. Also, make sure your chicken strips aren't too thick – about 1/2 inch is ideal for even cooking alongside the peppers and onions. For meal prepping, these air fryer fajitas are truly a lifesaver. Once cooked, let them cool completely before dividing them into individual containers. They’ll stay fresh in the fridge for up to 3-4 days. To reheat, I simply pop them back into the air fryer at 350°F (175°C) for about 5-7 minutes, or until warmed through. This brings back some of that delicious crispy texture you get fresh out of the air fryer, which you just don't get from a microwave. Finally, don't limit yourself to just tortillas! While classic fajitas are amazing, I often turn these into fajita bowls for a lighter option. Just serve over a bed of cilantro lime rice or quinoa, add all your favorite toppings like extra salsa, guacamole, a dollop of Greek yogurt (a healthier sour cream alternative!), and a sprinkle of fresh cilantro. They're also fantastic tossed into a fresh salad, or even stuffed into bell peppers and baked for a unique twist. Experiment and find your favorite way to enjoy these incredibly versatile and tasty air fryer chicken fajitas!
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