Quick Chicken Fajitas

Prep 5 min


Cook 15 min


Ready in 20 min

In a rush? These quick chicken fajitas come together quickly in the microwave.


  • 2   medium green or red bell peppers or combination
  • 2   medium onions
  • 2   garlic cloves
  • ½   lime
  • 2 tbsp (30 mL) taco seasoning or Chipotle Rub
  • 1½ lbs. (700 g) boneless, skinless chicken breasts
  • 12 (6-7"/15-18 cm) flour tortillas
  •  Optional toppings: shredded cheese, sour cream, salsa, and guacamole


  1. Place the chicken in the Rockcrok® Everyday Pan. Add the seasoning and squeeze the lime over the chicken. Stir to coat with the Small Mix ‘N Scraper®.

  2. Use the Coated Utility Knife to cut the tops off of the bell peppers and remove the seeds. Cut each bell pepper into four segments. Use the Quick Slice to slice the bell peppers into strips, then place the strips into the pan.

  3. Cut the onion in half and lay flat side down on the cutting mat. Thinly slice the onion with the knife and place the slices in the pan. Press the garlic on top of the veggies with the Garlic Press.

  4. Microwave, covered, on HIGH for 12–15 minutes, or until the internal temperature reaches 165°F (74°C) in thickest part of the chicken and the juices run clear. Note: If the microwave doesn’t have a rotating table, then rotate the Rockcrok® a quarter turn every 3 minutes to help the chicken cook evenly.

  5. Transfer the chicken to a cutting mat and slice it into thin strips. Return the chicken to the pan and combine it with the vegetables. Wrap the tortillas with a damp paper towel and microwave on HIGH for 30 seconds, or until they’re warm. To serve, spoon the chicken and vegetable mixture into the centers of the tortillas and top as desired.


  • 6  servings of 2  Fajitas

Nutrients per serving:

U.S. nutrients per serving (2 fajitas): Calories 330, Total Fat 8 g, Saturated Fat 1.5 g, Cholesterol 85 mg, Sodium 730 mg, Carbohydrate 33 g, Fiber 1 g, Sugars 6 g, Protein 30 g

Cook's Tips:

No microwave? Make it on the stovetop instead: Slice the chicken into 1–2" (2.5–5-cm) pieces. Season with the lime juice and taco seasoning. Preheat 2 tbsp (30 mL) of olive or canola oil in the Rockcrok® Everyday Pan over medium heat for 1–3 minutes. Add the chicken and cook for 8–10 minutes, or until done. Remove the chicken from the pan. Prepare the vegetables as directed; add the vegetables and garlic to the pan. Cook the vegetables for 7–8 minutes, stirring occasionally until they have softened. Slice the chicken into smaller pieces. Add the chicken back to the pan. Finish as the recipe directs.

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