Air Fryer Chicken Fajitas

Juicy chicken and tender-crisp bell peppers and onions, seasoned with my bold homemade fajita blend and air fried together in one basket for maximum flavor. It’s ready in just 15 minutes!

Course Main Course

Cuisine Mexican

Prep Time 3

Cook Time 12

Total Time 15

Servings servings

Calories 334kcal

Author Arman Liew

Ingredients

1.5 pounds boneless skinless chicken breasts sliced into 1/2 to 3/4-inch strips
3 bell peppers sliced into 1/2-inch strips
1 large white onion sliced into 1/2-inch strips
3 tablespoons olive oil
3 cloves garlic minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon chili powder
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper

Instructions

In a small bowl, mix the olive oil, minced garlic, cumin, smoked paprika, chili powder, onion powder, dried oregano, salt, and black pepper.
Add the sliced chicken, sliced bell peppers, and sliced onions to a large bowl. Add the fajita seasoning mix and, using your hands, mix until each piece of chicken and vegetable is coated.
Transfer the mixture into the air fryer basket and spread it in an even layer. Air fry at 400°F for 8 minutes. Shake the air fryer basket and air fry for 4 more minutes. The chicken and bell peppers should have charred edges. You can also check the internal temperature of the chicken and ensure it reaches 165°F.
Serve the chicken fajitas immediately in warm tortillas, tacos, or over rice.

Notes

To store: I keep leftovers in an airtight container in the fridge for up to three days. Any longer, and I find the onions become a little gummy.

To reheat: I find the fajitas reheat best back in the air fryer at 400°F for about three minutes, shaking at the two minute mark.

Nutrition