Juicy, spice-seared chicken strips tossed with charred bell peppers and onions, folded into warm tortillas and topped with a bright, tangy Greek yogurt crema for a creamy, refreshing finish.
Sear, Squeeze, Serve: Chicken Fajitas with Yogurt Crema
Juicy, spice-crusted chicken and charred peppers get a bright finishing touch from a tangy Greek yogurt crema—fast, protein-forward, and perfect for busy nights.
These fajitas exist because sometimes you want big, smoky flavor without fuss. Thinly sliced chicken gets a quick hit of a warm spice mix and a squeeze of lime, then meets a screaming-hot skillet for that caramelized edge. The result is tender strips with a peppery, slightly charred crust that play beautifully against sweet, blistered bell peppers and onions.
A couple of small technique notes make a big difference: pat the chicken dry and slice across the grain into roughly 1/3-inch strips so each bite stays tender, and let the chicken sit with the spice, oil, and lime for 10–15 minutes while you prep the veg. Cook in a hot pan and don’t overcrowd it — searing in batches keeps the meat from steaming and builds those golden, flavor-packed edges.
The Greek yogurt crema is the simple finishing move that brightens every forkful. Stir minced garlic, chopped cilantro, and extra lime juice into plain Greek yogurt until it’s pourable but still creamy; a touch of salt and a splash of water or olive oil will get it to the right texture. It can be made ahead and refrigerated, which also lets the flavors mellow and saves time on a weeknight.
Serve everything with warm tortillas, extra lime wedges, avocado or salsa if you like, and a shower of cilantro. This is an easy, high-protein dinner that reheats well and works equally well as tacos straight off the skillet or deconstructed into a rice or grain bowl for meal prep.
Ingredients
How to Make Seared Chicken Fajitas with Greek Yogurt Crema
- Pat chicken breasts dry and slice across the grain into 1/3-inch strips; place in a medium bowl.
- Combine chili powder, ground cumin, smoked paprika, garlic powder, onion powder, dried oregano, kosher salt, and black pepper in a small bowl to make the fajita spice mix.
- Add half the spice mix, 1 tablespoon olive oil and the juice of the lime to the chicken; toss to coat and let sit 10–15 minutes while you prep vegetables.
- Slice bell peppers into thin strips and cut the onion into 1/4-inch slices; mince the garlic and chop the cilantro.
- Heat a large heavy skillet or cast-iron pan over medium-high heat until very hot; add the remaining 1 tablespoon olive oil and spread the peppers and onion in an even layer.
- Cook vegetables without crowding, stirring occasionally, until they are softened and slightly charred, about 6–8 minutes; push to one side of the pan.
- Add the marinated chicken in a single layer to the cleared side of the skillet and sear, stirring occasionally, until just cooked through and browned, about 6–8 minutes; toss chicken and vegetables together and adjust seasoning with remaining spice mix if needed.
- Make the Greek yogurt crema by whisking Greek yogurt, minced garlic, chopped cilantro, 1 tablespoon lime juice, and a pinch of salt and pepper in a small bowl; thin with 1–2 teaspoons water if needed.
- Warm tortillas in a dry skillet or wrapped in foil in a 300°F oven for 5–8 minutes. Serve the chicken and peppers in tortillas topped with the yogurt crema and extra cilantro.
Recipe Card
Seared Chicken Fajitas with Greek Yogurt Crema
Juicy, spice-seared chicken strips tossed with charred bell peppers and onions, folded into warm tortillas and topped with a bright, tangy Greek yogurt crema for a creamy, refreshing finish.
- Prep
- 15 min
- Cook
- 15 min
- Servings
- 4
Ingredients
Instructions
- Pat chicken breasts dry and slice across the grain into 1/3-inch strips; place in a medium bowl.
- Combine chili powder, ground cumin, smoked paprika, garlic powder, onion powder, dried oregano, kosher salt, and black pepper in a small bowl to make the fajita spice mix.
- Add half the spice mix, 1 tablespoon olive oil and the juice of the lime to the chicken; toss to coat and let sit 10–15 minutes while you prep vegetables.
- Slice bell peppers into thin strips and cut the onion into 1/4-inch slices; mince the garlic and chop the cilantro.
- Heat a large heavy skillet or cast-iron pan over medium-high heat until very hot; add the remaining 1 tablespoon olive oil and spread the peppers and onion in an even layer.
- Cook vegetables without crowding, stirring occasionally, until they are softened and slightly charred, about 6–8 minutes; push to one side of the pan.
- Add the marinated chicken in a single layer to the cleared side of the skillet and sear, stirring occasionally, until just cooked through and browned, about 6–8 minutes; toss chicken and vegetables together and adjust seasoning with remaining spice mix if needed.
- Make the Greek yogurt crema by whisking Greek yogurt, minced garlic, chopped cilantro, 1 tablespoon lime juice, and a pinch of salt and pepper in a small bowl; thin with 1–2 teaspoons water if needed.
- Warm tortillas in a dry skillet or wrapped in foil in a 300°F oven for 5–8 minutes. Serve the chicken and peppers in tortillas topped with the yogurt crema and extra cilantro.
Nutrition
- Carbohydrates
- 39
- Saturated Fat
- 1.5
- Sodium
- 800
- Fiber
- 4
- Unsaturated Fat
- 14.5
- Protein
- 54
- Fat
- 16
- Cholesterol
- 140
- Trans Fat
- 0
- Calories
- 520
- Sugar
- 7