Chicken fajitas in the air fryer
Chicken fajitas with colorful peppers and onion, with less oil than deep-frying.
They cook in one batch in the air fryer, coming out with charred edges and vegetables that keep their crunch.
Drizzle the oil over the chicken strips, add the fajita spices, and toss until evenly coated.
Add the peppers and onion and season them well while tossing, as even coating unifies the flavor.
Preheat the air fryer at 200°C, as high heat gives lightly charred edges without wilting the vegetables.
Spread everything in a single layer and cook 15 minutes, shaking the basket halfway so it cooks evenly.
Make sure the thickest piece of chicken has reached 74°C at the center (chicken · FSIS) before removing.
Serve them in warm tortillas with pico de gallo and avocado to taste.
The glycemic index (GI) measures how quickly a food raises blood sugar, while the glycemic load (GL) measures how much a full serving raises it. Together they give the complete picture.
A low value (≤55) means a gradual rise in blood sugar — the most suitable range for diabetes and insulin resistance.
Glycemic load reflects the impact of the full serving. To lower it: take half a serving, or pair the recipe with a source of protein and fiber.
* Percent Daily Values are based on a 2,000-calorie diet per FDA food-label reference values — your daily needs may be higher or lower. Values are derived from the recipe's ingredients via the USDA database.
The most common problems when preparing Air-Fryer Chicken Fajitas, and how to fix them:
It went past 74°C or the basket was shaken too late; check with the thermometer and pull it at the number.
The slices are too thin; cut them a little thicker to withstand the heat.
A crowded basket; spread in a single layer and shake halfway.
In an airtight container for up to 3 days
3 minutes in the air fryer at 180°C until heated through without drying
| Original Ingredient | Tested Substitute | Ratio | Flavor Difference |
|---|---|---|---|
| Chicken breast | Boneless chicken thigh | same weight | A bit more tender and withstands cooking without drying |
| Ready fajita spices | Cumin + paprika + garlic powder + oregano | a similar amount | An alternative homemade blend with no additives |
| Colorful bell peppers | Green bell pepper only | same weight | An available option at a lower cost |
| Red onion | White onion | same size | A common substitute with a slightly sharper flavor |
| Ingredient | 2 servings | 4 servings (base) | 8 servings |
|---|---|---|---|
| Sliced chicken breast | 225 g | 450 g | 900 g |
| Bell pepper | 180 g | 360 g | 720 g |
| Red onion | 50 g | 100 g | 200 g |
| Fajita spices | 9 g | 18 g | 36 g |
Cut the peppers at a moderate thickness so they stay intact and do not burn before the chicken is done.
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