Chicken Fajitas

Because who doesn’t have bell peppers, onion, and chicken already in their refrigerator?

Chicken Fajitas

Fajitas are sort of my go to dinner when I’m not feeling creative. I almost ALWAYS have all of the necessities to make this recipe happen, and they always, always turn out tasty and satisfying. When I was growing up Chevy’s used to get me when they brought out their sizzling fajita plates to the next table over. The idea that something was basically on fire coming out of a kitchen mesmerized me and tricked me into ordering it every time.

I haven’t been to Chevy’s in years. But I’m sure they still have their sizzling fajita plate. And I’m sure it’s probably the only thing on the menu that would look good/ not be 2,000 calories. Oh and the chips. I miss Chevy’s chips.

We all know we should probably be eating healthy for the next two weeks considering in just a week and a half we’ll all be elbows deep in potatoes, stuffing, and pie. Thanksgiving will be here before we know it people, and making these fajitas are a great low calorie option to whip up.

Chicken Fajitas

Not a lover of chicken? Substitute beef. Vegetarian? Sub meat for sliced portobello mushrooms. Gluten free? Use corn tortillas instead of flour.

5.0 from 1 reviews
Chicken Fajitas
Recipe type: dinner, lunch
Cuisine: Mexican
Serves: 4
You can substitute chicken for beef or for vegetarian, use slice portobello mushrooms.
  • 1 lb boneless, skinless chicken breast tenders
  • ½ cup orange juice
  • 1 tsp. cumin
  • salt and black pepper to taste
  • 1 tbs. grape seed oil (or canola oil)
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 2 onions, thinly sliced,
  • 8 corn tortillas
  • guacamole
  • cilantro, chopped
  • salsa
  • sour cream (or greek yogurt)
  • juice of 1 lime
  • shredded cheese (optional)
  1. Combine the orange juice, chickens, lime juice, cumin, 1 tsp salt, 1 tsp pepper, in a freezer ziplock bag. Let marinate in the fridge for up to an hour.
  2. Heat grill pan until hot. Take the chicken marinade out of the fridge, and using tongs remove the chicken. Grill the chicken for 5 minutes per side, until cooked all the way through. Let stand for 5 minutes before slicing.
  3. While the chicken is cooking, heat the oil in a large cast iron skillet over medium-high heat. Cook the bell peppers and onions until charred and caramelized. Season with salt and pepper to taste.
  4. Slice the chicken into thin pieces. Place the chicken on top of the bell peppers and onions, and serve with warm tortillas, guacamole, salsa, sour cream, and shredded cheese.
  5. Assemble fajitas and garnish with cilantro.
  6. **For a dramatic effect, bring the skillet out with the veggies still sizzlin'



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