Air Fryer Chicken Fajitas
Juicy chicken strips and colorful bell peppers seasoned with bold fajita spices and cooked to perfection in the air fryer in just 30 minutes.
Equipment
- Air Fryer
- Large Mixing Bowl
- Instant-Read Thermometer
Ingredients
- 1.5 lbs boneless skinless chicken breasts, sliced into thin strips
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium yellow onion, sliced
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- 0.5 tsp smoked paprika
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.5 lime, juiced
- 4 flour or corn tortillas for serving
Instructions
- Prep the chicken and vegetables. Pat the chicken dry, then slice into thin strips. Slice all peppers and onion to a similar thickness.
- Season everything. Combine chicken, peppers, and onion in a large bowl. Add olive oil, lime juice, and all dry spices. Toss well until fully coated.
- Preheat the air fryer to 400°F for 3 minutes.
- Cook the fajita mixture. Spread in a single layer in the air fryer basket. Cook at 400°F for 10 minutes, toss, then cook for another 8 to 10 minutes until chicken reaches 165°F internally and peppers are slightly charred.
- Warm the tortillas in the air fryer at 350°F for 1 to 2 minutes.
- Serve the chicken and peppers in warm tortillas with your favorite toppings.
Notes
- Cook in two batches if your air fryer is small - do not crowd the basket.
- Chicken thighs can replace breasts for a juicier result.
- Leftovers keep in the fridge for up to 3 days and reheat well in the air fryer at 350°F for 3 to 4 minutes.
- Season ahead and refrigerate up to 24 hours before cooking.