Most Sundays, I’m standing in my kitchen around mid-afternoon, wondering how the weekend disappeared so fast. Music’s on, something’s already spilling on the counter, and I’m trying to make food that Future Me will actually be grateful for. That’s usually when these air fryer chicken fajitas happen.

Honestly, I’ve made fajitas every way you can think of. Stove, grill, sheet pan. They’re all fine. But once I started throwing everything into the air fryer for meal prep… I kind of stopped overthinking it. The chicken stays juicy, the veggies get those slightly charred edges, and cleanup is minimal. Which, to be fair, is half the reason I keep making them.

Why I keep making these

Everything goes into one bag, which means fewer dishes and less complaining

The air fryer gives you that browned, almost-grilled vibe without drying the chicken

You can tweak the spice level easily, depending on your mood

They reheat way better than I expected

Naturally low carb, but not restrictive if you don’t want it to be

What you’ll need

About 1½ to 2 pounds boneless, skinless chicken breast

1 large onion, sliced

2 or 3 bell peppers, whatever colors you have

1 jalapeño, sliced (optional… but I usually add it)

1½ tablespoons avocado oil (olive oil works too)

2 to 3 tablespoons taco seasoning (I like low-sodium so I can adjust)

Salt, to taste

Black pepper

Chili flakes, if you’re into that

Tools (nothing fancy)

Cutting board

Sharp knife

Big bowl or a gallon zip-top bag

Air fryer

Tongs or a spatula

Meal prep containers

How I actually make them

1. Slice the chicken

Cut the chicken into strips. If some pieces feel weirdly long, cut them in half. It doesn’t have to be perfect just try to keep things roughly the same size so they cook evenly.

2. Throw everything into a bag

Chicken goes into the bag first, then the onions, peppers, and jalapeño. This already smells good, even before seasoning.

3. Season it well

Drizzle in the oil, then add taco seasoning, black pepper, chili flakes, and a little salt. Seal the bag and shake it like you mean it until everything’s coated. I always think I’ve overdone the seasoning, and then it’s fine.

4. Let it sit (if you remember)

If you have time, let it hang out for 20 minutes or so. An hour is even better. If not, honestly, just cook it. It still turns out good.

5. Air fry

Preheat the air fryer to 375°F (190°C). Dump everything into the basket and cook for about 15 to 18 minutes, shaking or stirring halfway through.

6. Check and taste

The chicken should be cooked through, and the veggies should have a little browning. That’s where the flavor lives. If it needs another minute or two, go for it.

A few things I’ve learned

Avocado oil handles the heat better, but use what you have

If your seasoning is low-sodium, don’t be shy with it

Crowding the air fryer makes everything steam cook in batches if needed

Let it rest for a couple minutes before eating so the chicken stays juicy

Easy swaps if needed

Protein: Shrimp or beef strips both work

No heat: Skip the jalapeño and chili flakes

Smoky flavor: A pinch of smoked paprika helps

No air fryer: A hot skillet on the stove does the job

How I usually serve them

Over cauliflower rice when I’m keeping things low carb

With regular rice and beans when I’m not

In lettuce wraps or tortillas

Tossed into meal prep bowls with a simple salad and some nuts

Storage and reheating

Keeps well in airtight containers for about 4 days in the fridge

Reheat in the air fryer at 350°F for 4–5 minutes

Microwave works, but the air fryer keeps the texture better

A few common questions

Can I marinate this overnight?

Yes. And honestly, it tastes even better the next day.

Can I freeze it?

You can freeze it raw in the bag or cooked in containers for up to a couple months.

Why use different colored bell peppers?

They’re a little sweeter, and meal prep just looks nicer that way.

Is this low carb?

Yep. Just skip the rice and tortillas if that matters to you.

That’s pretty much it. This is one of those recipes I don’t think too hard about anymore I just make it, portion it out, and thank myself later when dinner is already done.