Name: Chicken Fajitas
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 600 g chicken breast, sliced into strips; 2 tsp ground cumin; 1 tsp smoked paprika; 1 tsp dried oregano; Juice of 1 lime; 2 tbsp olive oil; 1 red onion, sliced; 1 red capsicum, sliced; 1 yellow capsicum, sliced; 8 flour tortillas; Sour cream and salsa, to serve

Chicken Fajitas is a dinner staple we keep on Scoops & Dishes because it rewards a clear metric method: grams and millilitres, Australian cups (250 ml), and steps you can follow without scrolling past a novel. As written it serves 4. Budget about 15 mins to prep and 15 mins to cook or bake, roughly 30 mins all up, across 11 ingredients and 4 method steps. The character of the dish comes from chicken breast, ground cumin and smoked paprika. Check quantities in grams where listed — volume is fine for many liquids, but baking and batter ratios behave better on scales. After cooking, serve straight from the pan with a simple salad or mash. Feeds a small table as written; bump quantities if you are feeding a crew. If humidity or a fan oven changes browning, trust visual cues over the last minute of the clock. Method opens with: “Toss chicken with cumin, paprika, oregano, lime juice and 1 tbsp oil.”. Follow the order as written; jumping ahead is how pans crowd and sauces split.

Notes

Putting it together for Chicken Fajitas: work clean, taste as you go, and do not rush browning or reduction steps if they appear in the method. If you are cooking for mixed diets, plate sauces and toppings separately where practical. Keep this page bookmarked if it becomes a household regular — we update wording when cooks report a confusing step. Metric consistency across Scoops & Dishes means once you trust the cups and scales here, breakfast through dessert behaves the same way.
Before the heat goes on, line up chicken breast, ground cumin and smoked paprika and anything perishable from the list. Soften butter, bring eggs off the fridge if the method needs them room-temp, and preheat so you are not waiting mid-recipe. For a dinner cook of this size (4), a clear bench saves more time than any gadget.
Dinner service: brown meat in batches so it sears instead of stewing. Deglaze the pan if there are sticky bits — that is free flavour for the sauce. Rest roasted or pan-fried proteins a few minutes before slicing. Hold sides hot while the main finishes so everything hits the table together.
Shopping and mise en place: read the full ingredient list once before you start. For Chicken Fajitas, chicken breast and ground cumin are the items that decide whether the dish tastes flat or properly seasoned. Weigh where grams are given — volume cups are fine for liquids and some dry goods, but baking ratios are tighter if you use scales. Australian cups are 250 ml; a tablespoon is 20 ml and a teaspoon is 5 ml.