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Chicken Fajitas

October 31, 2011

Don’t forget to marinate the chicken and you can be eating dinner in moments.  I like to make and set up the tray of optional toppings first as this dinner is a fast cooker.  I could eat Fajitas (of any kind) many nights so there is some thought preparation to make sure you have all the ingredients in the house as all the ingredients are equally important (at least for me).  All the flavors combine beautifully and accent each other.

Chicken Fajitas


  • 1 lb. Boneless, Skinless Chicken Breasts (cut in strips)
  • 2 Medium Onions (sliced)
  • 3 Bell Peppers (julienned) (1 Green, 1 Red, 1 Yellow)
  • 4 T. Oil
  • 2 T. Butter
  • 3 Limes (1 for the marinade/2 for garnish)
  • Salt & Pepper
  • 1 t. Garlic Powder
  • 1 t. Dried Oregano
  • 1 t. Ground Cumin
  • 1/2 t. Chili Powder
  • 1/2 t. Paprika
  • 1/2 t. Crushed Red Pepper Flakes (optional)
  • 6-8 Floured Tortillas (8″)
  • Fresh Cilantr

Optional Toppings

  • Shredded Cheddar Cheese
  • Salsa
  • Guacamole
  • Sour Cream


  • In a large resealable plastic bag and combine 2 T. oil, lime juice and all the additional seasonings; add the chicken strips to the bag and refrigerate for at least 30 minutes and preferably 2-4 hours
  • When ready to cook the chicken, saute the onions and peppers in 2T. Oil and 2 T. Butter until crisp and yet tender; keep warm til ready to serve
  •  Meanwhile remove chicken from marinade and cook at medium high for about 6-7 minutes
  • Wrap tortiallas in foil and warm in an oven at 250 degrees for about 8-10 minutes
  • Prepare a selection of toppings and set at the table (see below for some options)
  • Add the warm peppers and onion to the chicken and serve hot at the table

(Makes 6-8 Fajitas)

3 Comments leave one →
  1. October 31, 2011 19:06

    These are always a hit!


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