Blue Bell Park-Inspired Tex-Mex Chicken Fajitas

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-08-04 · Updated 2026-08-04

Sizzling chicken fajitas infused with bold Tex-Mex spices, served with sautéed bell peppers and onions, inspired by the spirit of College Station's baseball regionals. This Mexican-inspired taco and burrito recipe, ready in about 40 minutes, pairs boneless skinless chicken breasts, olive oil, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, thinly sliced boneless skinless chicken breasts
• 3 tbsp olive oil
• 2 tbsp lime juice
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 large, sliced into strips red bell pepper
• 1 large, sliced into strips yellow bell pepper
• 1, sliced into strips large yellow onion
• 8 small flour tortillas
• 1/4 cup, chopped fresh cilantro
• 1/2 cup, for serving sour cream
• 1 cup, for serving shredded cheddar cheese

Instructions

1. Step 1: In a bowl, whisk together 3 tbsp olive oil, 2 tbsp lime juice, 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp paprika, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper to make the marinade.
2. Step 2: Add 1 lb thinly sliced boneless skinless chicken breasts to the marinade and toss to coat thoroughly. Let marinate for at least 20 minutes.
3. Step 3: Heat a large skillet over medium-high heat. Add the marinated chicken and cook for 5-6 minutes, stirring occasionally, until the chicken is cooked through and slightly charred on edges.
4. Step 4: Remove chicken from skillet and set aside. In the same skillet, add 1 large red bell pepper sliced, 1 large yellow bell pepper sliced, and 1 large sliced yellow onion. Sauté over medium heat for 6-7 minutes until vegetables are tender but still crisp.
5. Step 5: Return the chicken to the skillet and toss with the vegetables for 1-2 minutes to combine and heat through.
6. Step 6: Warm 8 small flour tortillas in a dry pan or microwave. Serve the chicken and vegetable mixture on the tortillas garnished with 1/4 cup chopped fresh cilantro, 1/2 cup sour cream, and 1 cup shredded cheddar cheese.