"Chicken Fajitas"

Serves: 4 - 6 people

Prep Time: 10 - 15 minutes

Marinating Time: 2 - 24 hours

Cook Time: 10 - 15 minutes



  • 1 1/2 Lb Boneless Chicken Breast
  • 1 Lb Spanish Rice
  • 1 Green Bell Pepper (julienned)
  • 1 Yellow Bell Pepper (julienned)
  • 1 Red Bell Pepper (julienned)
  • 1/4 Cup Cilantro (optional)
  • 1 Lime
  • 1 Clove of Garlic (minced)
  • 5 Tbsp Olive Oil
  • 1/2 tsp Chili Powder
  • 1/2 tsp salt  
  • 1/4 tsp Black Pepper   
  • 1/4 tsp Cayenne Pepper        
  • 1/4 tsp Ground Cumin 
  • 1/4 tsp Oregano
  • 1/4 tsp Paprika 

Enjoy With:

  • Tortilla Shells
  • Shredded Cheese
  • Shredded Lettuce
  • Sour Cream
  • Guacamole
  • Salsa
  • Taco Sauce


  1. Cut the chicken into thin strips and throw them into a large bowl and add garlic and cilantro followed by the rest of the seasonings. Squeeze as much juice as you can out of half of the lime over top you chicken and spices. Follow up by pouring in half of your vegetable oil and mixing it all up real good. Cover it with either a lid or plastic wrap and let it set in the fridge for at least a couple hours.
  2. Pour the remaining vegetable oil into a frying pan over medium heat. Once the oil has warmed up pour in marinated chicken strips. Cook the strips for 6 - 8 minutes(or until cooked all the way through) flipping them over every couple minutes so they don't burn. Scoop the chicken out of the pan with a slotted spoon or spatula trying to keep all the juices in the pan.
  3. Leave the heat on, add the vegetables to the pan and about a 1/4 cup of water and cook those for another 5 minutes. 
  4. Stir in chicken into your veggies, heat for another 2 minutes and they are done. Scoop some Spanish rice on a warm tortilla, layer your fajita meat and veggies on it. Top with shredded cheese, lettuce, sour cream taco sauce and your favorite salsa, and enjoy.

Created by: Brent

Inspired by: Julie Sterchi