Prep Time: 10 minutes
Cook Time: 12–15 minutes
Servings: 4
Ingredients
- 2 boneless, skinless chicken breasts, cut into thin strips
- 2 bell peppers (any colors), sliced
- 1 large onion, sliced
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried oregano
- ¼ tsp cayenne pepper (optional)
- Salt and black pepper, to taste
- Juice of ½ lime
- Fresh cilantro, chopped (optional)
Instructions
- Preheat the air fryer to 380°F (193°C) for 3–5 minutes.
- In a large bowl, combine the chicken, peppers, and onion.
- Drizzle with olive oil and add the chili powder, paprika, cumin, garlic powder, onion powder, oregano, cayenne (if using), salt, and pepper. Toss until everything is evenly coated.
- Arrange the mixture in a single layer in the air fryer basket. Cook in batches if necessary.
- Air fry for 12–15 minutes, shaking the basket halfway through, until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender with lightly charred edges.
- Squeeze fresh lime juice over the fajita mixture and sprinkle with chopped cilantro before serving.
Serving Ideas
- Warm flour or corn tortillas
- Steamed rice or cilantro-lime rice
- Cauliflower rice for a low-carb option
- Lettuce wraps
- Salad bowls
- Nachos or quesadillas
Optional Toppings
- Sliced avocado or guacamole
- Sour cream or Greek yogurt
- Salsa or pico de gallo
- Shredded cheddar or Monterey Jack cheese
- Jalapeño slices
- Fresh cilantro
- Lime wedges
Storage
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 2 months.
- Reheat: Air fry at 350°F (175°C) for 3–5 minutes or microwave until heated through.
