Chicken Fajitas

There’s nothing quite like tacos and good friends.


prep 0:30       total 1:00


2 servings



2 lbs. boneless, skinless chicken breasts
1 lg. onion into.25-inch strips
3 bell peppers,  into.25-inch strips
2 tbsp. canola oil
2 tbsp. lime juice
3 tbsp. olive oil
1/2 tbsp. cumin
1/2 tbsp. paprika
2 cloves garlic, minced
1 jalapeno, seeds removed and
1/4 cup cilantro, roughly Instructions


Start by slicing the chicken breasts to even thicknesses, about 1/2-inch thick. After you get them sliced lay them in a glass bowl for the time being.

In a small bowl mix together the lime juice, olive oil, cumin, paprika, garlic, jalapeno, and cilantro. Add the marinade to the bowl with the chicken and let them marinade for 30 minutes.

After the 30 minute marinade, heat the 2 tbsp canola oil over high heat until it just starts to smoke. Once it starts to smoke add in the chicken breasts, depending on the size and quantity of the breasts you may need to work in batches.

Sear the breasts on both sides, about 2-3 minutes per side. Once seared on both sides, take them out of a pan and place them on a cutting board to rest.

While the chicken is resting add another tbsp of canola oil to the pan. Once it’s nice and smokey scrape up the brown bits of chicken from the pan (that’s extra flavor!) and toss in the peppers and onions to the pan in a single, even layer.

Let them cook for 3 minutes without touching them. They should be tender, but still crisp with a little bit of char on them. Stir them up and cook for another 2-3 minutes.

Slice chicken into strips diagonally against the grain. Warm up some tortillas and serve with your fixings of choice (guacamole, pico de gallo, and shredded cheese are necessities!)

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