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One Pan Mesquite Chicken Fajitas

One pan juicy mesquite chicken fajitas with sautéed onions and bell peppers, all wrapped in corn tortillas and served with limes and cilantro.
Course: Main Course
Cuisine: Southwest
Keyword: bell peppers, chicken, fajitas, onions
Author: Tara Moore


  • 1 lb chicken breast
  • 1 small yellow onion sliced
  • 1/2 red bell pepper sliced
  • 1/2 green bell pepper sliced
  • 1/2 yellow bell pepper sliced
  • 1/4 c sunflower oil
  • cilantro
  • limes

mesquite seasoning

  • 1 tsp salt
  • 1/4 tsp pepper
  • 1 tsp cumin
  • 1 tsp brown sugar
  • 1/2 tsp paprika
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp chilli powder
  • 1/2 tsp oregano


  • Preheat oven to 400
  • Slice up all the bell peppers and onions
  • Mix the oil and seasonings together in a bowl
  • Use half the seasoning to brush on to all sides of the chicken, use the other half to toss the peppers and onions in
  • Heat a large pan over medium high heat, drizzle a little oil in it and sear both sides of the seasoned chicken breast, set the chicken aside on a plate
  • Turn the heat down to medium, add the bell peppers and onions and saute for 3-5 minutes (add a pinch of salt on top to help caramelize)
  • Bring the chicken back to the pan, cover and cook in the oven for 20 minutes
  • Take the pan out of the oven, cut up the chicken, put it back in the pan and mix with the juice
  • Serve with corn tortillas, limes and cilantro


(Don't skip the limes, you'll definitely want to squeeze some fresh lime juice on top of these!! Trust me)