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Chipotle Chicken Fajitas

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Course: Dinner, Lunch
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 8


  • 1 pound boneless (skinless chicken breasts, cut into thin strips)
  • 1 tsp. ground cumin
  • 1 red bell pepper (sliced)
  • 1 tsp. chili powder
  • 1 small onion (sliced)
  • 1 cup sliced mushrooms
  • 3 garlic cloves (chopped)
  • 1 Tbsp. chopped chipotles in adobo
  • 1 1/2 Tbsp. fresh lime juice
  • 8 warm corn tortillas
  • Salt (to taste)
  • Black pepper (ground, to taste)
  • Grated low fat cheddar cheese (for serving)
  • Lime wedges (for serving)
  • Cilantro (for serving)


  • Season chicken with cumin, chili powder, and salt and pepper. Heat oil in a 12-inch skillet over medium-high heat. Add chicken and cook, stirring occasionally, until cooked through, 5 to 7 minutes. Remove to a plate; reserve skillet.
  • Add peppers, onions, mushrooms, and garlic to skillet and cook, stirring occasionally, until soft, 4 to 6 minutes. Stir in chipotles, lime juice, and chicken. Cook stirring until warm. Season with salt and pepper.
  • Serve chicken and vegetables with tortillas and toppings.
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How much oil?

2 Tablespoons of olive oil would be perfect for this recipe!

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