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Chicken Fajitas

Fajitas have it all. They're bundles filled with sizzling vegetables, guacamole, cheese, and in this case perfectly cooked chicken. The chicken is marinated with dried seasonings, chipotle peppers, and limes. The peppers and onions are simply seasoned and cooked just until slightly tender. All of this goodness wrapped in toasted flour tortillas makes it a meal worth sharing.

Ingredients for Chicken Fajitas:

serves 4-6

1 3/4 pounds boneless chicken breast

2 tablespoons chopped canned chipotle chiles and sauce

2 limes, zested

1/3 cup lime juice

1/3 cup olive oil + more for cooking

3 cloves garlic, minced

3/4 teaspoon ground cumin

1/4 teaspoon ground chipotle powder

3 large bell peppers, assorted colors

1 large white onion

Kosher salt

black pepper

flour tortillas

Serve with...

guacamole, queso fresco, cilantro

Ideally, you will have a cast iron pan to cook the chicken- I have Lodge cast iron pans. They are reasonably priced and great to have. Click HERE for more information on it.

This is also another recipe that I use food prep gloves. Working with ground peppers is a tricky business. Wearing the gloves keep my hands clean. Click HERE to learn more about the gloves.

Time-Saving Tips: The marinade for the chicken can be made earlier in the day and left on the counter until needed. The peppers and onions can be prepped earlier in the day as well.

Let's see what we need.

Let's cook!

Combine the 1/3 cup olive oil, lime juice, lime zest, garlic, and chopped chipotles with sauce. Set aside. In a small cup combine the chipotle powder, 1/2 teaspoon salt, and cumin. Set aside.

Rub the spice mixture on both sides of the chicken. Place the chicken in a baggie and pour in the marinade. Swish the marinade aside so it covers all of the chicken. Refrigerate meat for 1-2 hours to marinate.

While the chicken is marinating slice the peppers and onions.

Take the chicken out of the refrigerator about 30 minutes before cooking. Toss the onions and peppers with 4 teaspoons olive oil. Season with salt and pepper. Pour into a hot cast iron pan and saute over medium-high heat until vegetables are just starting to get tender. This should take about 5-6 minutes. Transfer the onions and pepper to a platter. Once off the heat, they will continue cooking a bit.

Before cooking the chicken drain it on a paper towel lined dish. Using another paper towel pat the chicken to get rid of some of the liquid. It doesn't have to be dry - just drier. Then in the same pan heat 1 tablespoon of oil and add the meat. Cook 4 minutes and then flip the chicken. After a few minutes turn the chicken again. Continue doing this until the chicken registers 160 degrees on an instant read thermometer. Let rest about 10 minutes before cutting.

I like to heat up the tortillas. It really makes such a difference in taste and texture. I do this by holding it over the flame on my stove. If you do not have a gas stove you can heat the tortillas in the oven. Just wrap them in foil. Once the tortillas are ready the fajitas can be assembled.

They're ready! They look awesome and taste even better. Ethan and Steven loved them. In fact, they loved them so much Brad was lucky to get one! These are the best chicken fajitas that we ever had. Give them a try and I know you will love them.



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