With over 21 MILLION views on Instagram, this has been one of the most-loved recipes on my page. So what makes it so popular? Reason number one: everything goes straight into the air fryer—chicken, veggies, spices. Just mix and cook. That’s it. Reason number two: it’s budget-friendly. With just a handful of affordable ingredients, you can whip up a high-protein, flavour-packed meal for under £3 per portion. Reason number three: you get all the flavours of your usual takeaway at home—juicy chicken strips, vibrant peppers, and onions perfectly spiced with fajita seasoning, cooked to smoky, tender perfection. Reason number four: it’s high-protein, to support your goals with flavour. Reason number five: it’s ready in just 20 minutes—ideal for those weeknight dinners when you can’t be bothered to cook or do the washing up. Reason number six: it’s delicious, because you still want that takeaway taste—just with zero effort. Will you give it a try?
Tips
- Slice the veggies and chicken evenly so they cook at the same time.
- Don’t overcrowd the air fryer—cook in batches if needed for crispier edges. The ingredient listed in my recipe card are the perfect amount for 2 people and they fit ok into my air-fryer basket, but if you are doubling the ingredients consider cook in batches.
- My air fryer basket is non-stick and easy to clean, so I didn’t use any parchment paper. I also find the raised grid at the bottom really helps with air flow, which means the chicken and veg cook more evenly. That said, if you prefer an easier cleanup, feel free to use a silicone liner or air fryer-friendly baking paper.
- Let the chicken marinate for 10–15 minutes if you’ve got time—it boosts flavour even more.
Yoghurt Sauce
You probably know by now: I love to make my own food! Even when it is just a sauce. Don’t get me wrong, if I am short on time store-bought can be an option, but I really don’t like the thought of preservatives and a huge list of ingredients to make a something as basic as a sauce. So here is the quickest, easiest sauce recipe you can make, which is also high in protein and complement well this fajita recipe:
100g Yoghurt, 1/2 tsp garlic powder, 1/4 tsp salt.
Toppings Ideas
Greek yoghurt or sour cream – for a creamy contrast
Avocado or guacamole – adds creaminess and healthy fats
Grated cheese – cheddar, mozzarella or crumbled feta all work well
Chopped fresh coriander – brings freshness and colour
Lime juice – a squeeze on top lifts all the flavours
Jalapeños or chilli flakes – for a spicy kick
Sliced red onion or pickled onions – adds crunch and tang
Shredded lettuce or cabbage – great for texture
Salsa or chopped tomatoes – for juiciness and zing
Hot sauce – if you like extra heat
Serve With
This recipe is so versatile—you can enjoy it in lots of different ways depending on what you’re in the mood for:
• Classic fajitas: Serve the smoky chicken and peppers in warm tortillas (flour or corn both work well). Add a dollop of Greek yoghurt or sour cream, a squeeze of lime, and some fresh coriander.
• Bowl-style: Make a fajita bowl with rice or quinoa as the base. Top with the chicken mix, shredded lettuce, chopped tomatoes, avocado or guacamole, and a spoonful of yoghurt or salsa.
• Low-carb option: Serve over a bed of mixed greens or in crunchy lettuce cups for a lighter, low-carb version.
• Stuffed sweet potatoes: Roast sweet potatoes, split them open and stuff with the chicken and veg. Finish with yoghurt, cheese or sliced spring onions.
• Loaded nachos: Spread tortilla chips on a tray, scatter over the fajita mix, sprinkle with grated cheese, and grill for a few minutes. Top with jalapeños, salsa and yoghurt.
• Leftovers idea: Add the mix to an omelette or scrambled eggs for a quick high-protein breakfast the next day.
Swaps
Chicken breast: I used this type of meat because I prefer a liner and lower calorie choice, but if you are not worry about that use chicken thighs for extra juiciness. Use tofu or tempeh for a plant-based version—just press it first so it crisps up well.
Vegetables: Try courgette, mushrooms, or cherry tomatoes instead of peppers and onions.
Seasoning: No fajita seasoning? Use a mix of smoked paprika, cumin, oregano, garlic powder and chilli flakes.
Storage
Let the chicken fajitas and veggies cool down to room temperature. Keep the chicken, veggies, and any extras (like tortillas or toppings) in separate airtight containers to maintain freshness and avoid sogginess.
Fridge: Store the components in the fridge for up to 2-3 days.
Freezer: If you want to store them longer, you can freeze the chicken and veggies. Just make sure to wrap them tightly in plastic wrap or use a freezer-safe container. The tortillas are best stored separately at room temperature and only heated when you’re ready to serve.
More Air-fryer Recipes
- Sweet Chilli Chicken Skewers
- Air Fryer Granola
- Air Fryer Egg Sandwich
- Air Fryer Stuffed Salmon & Broccoli
Easy Air Fryer Fajitas
Ingredients
- 2 peppers sliced
- 1 red onion sliced
- 1 tbsp finely chopped garlic
- 300 g chicken breast sliced in thin strips
- 1/2 lime
- 1 tbsp oil
- 30 g fajita seasoning
Yoghurt sauce
- 100 g yoghurt
- 1/2 tsp garlic powder
- 1/4 tsp salt
Serve with
- wrap
- coriander
- 1/2 avocado
Instructions
- Into a air fryer basket add: peppers, onion, garlic, chicken, lime juice and fajita seasoning.
- Bake in the air fryer for 12 mins at 180C.
- Mix half way through.
- Assembled the fajitas with your favourite toppings: I used avocado, coriander and a healthier garlicky sauce. Also great with sliced lettuce, grated cheddar or anything you like to add