Sous Vide Chicken Fajitas

Sous vide chicken fajitas are so easy and a the best way to ensure your chicken is tender, not tough or rubbery. This recipe can be made with chicken breasts or chicken thighs, and the best part: it can be cooked from frozen!


Marinade – 2 tbsp honey – 2 tbsp lime juice, about 1/2 lime – 2 tbsp olive oil – 1 tbsp Worcestershire sauce – 2 tbsp chili powder – 2 tsp kosher salt – 2 tsp garlic powder – 2 tsp onion powder – 1 tsp paprika, hot or regular – 1 tsp ground cumin – 1/2 tsp freshly cracked black pepper


Fajitas – 2 boneless skinless chicken breasts, sliced into 1 inch strips – 1 red bell pepper, thinly sliced – 1 orange bell pepper, thinly sliced – 1/2 white onion, thinly sliced – Canola oil, for searing


Serving – Corn or flour tortillas – Chopped cilantro, optional – Lime wedges, optional

Preheat sous vide water bath to 150 degrees F using immersion circulator.

Whisk together all ingredients for the marinade.

Add the marinade, bell peppers, onions, and chicken breasts to a vacuum seal bag. Massage the bag to coat all the components in the marinade. Vacuum seal or use another air removal method.

At this point, you can freeze or refrigerate and cook later or cook immediately.

Add the bag to your sous vide water bath and cook for 1.5 to 4 hours. If cooking from frozen, cook for a minimum of 2 hours.

After sous viding, preheat a cast iron skillet until it’s smoking. Grease with canola oil. Use tongs to remove protein and veggies from bag and add to skillet. Save the bag and juices. Cook, tossing occasionally with tongs, until charred.

Reduce the heat to medium-low and pour the juices from the bag into the skillet. Simmer for 1-2 minutes, until sauce has thickened a bit.

Sprinkle the cilantro all over the chicken and veggies in the skillet and serve with tortillas and lime slices.