Easy Flavorful Chicken Fajitas

I recently thought about going on a raw food diet. But then I remembered how much I love chicken.

I really love chicken, guys. My family does too. So much so that we buy our chicken wholesale from Restaurant Depot. We actually have to pre-order it since it's halal chicken and not always available, and the few days or weeks that go by without chicken in the house is truly a miserable time for us.

So yeah, no raw food diet for me any time soon. Actually, I plan on making these chicken fajitas every day for the next week because they are SO GOOD.

I don't really dabble in Mexican food much. I've never been to Chipotle. The closest I've gotten to Mexican food is Taco Bell, which some would argue isn't real Mexican food, but I only enjoy one item on their menu anyway, so yeah. You get what I'm saying.

But I had some boneless, skinless chicken breast (my fave!) on hand and I wanted to try something new. And marinated chicken has never steered me wrong. So, I took a shot ....and I scored big time!

These are so flavorful, juicy, and delicious! With the addition of sour cream, my taste buds were literally bouncing off the walls. I could not get enough. I even took the risk of missing part of Scandal's new episode just so I can whip up another wrap for myself. THAT GOOD, people.

By the way, how great would these be for the Super Bowl this weekend?

Easy Flavorful Chicken Fajitas

Yield: 4-6 servings
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1 pound boneless, skinless chicken breast, sliced into thin strips
1 tablespoon olive oil
2 tablespoons lime juice
1 teaspoon paprika
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon black pepper
1/4 teaspoon garlic salt
1/4 teaspoon salt

1 tablespoon olive oil, for sauteing
1/2 red bell pepper, sliced
1/2 green bell pepper, sliced
1 medium yellow onion, sliced
2 cloves garlic, minced

Shredded cheese, sour cream, and salsa for serving


Add chicken breast strips, olive oil, lime juice, all spices and salt to a Ziploc bag. Seal the bag and shake it vigorously to coat the chicken with the spice mix. Once chicken is well-coated, transfer bag to fridge and refrigerate for 8-12 hours.

Heat olive oil in a medium skillet over medium-high heat. Add marinated chicken strips and cook for 10 minutes, tossing occasionally. Add sliced peppers, sliced onion, and minced garlic, and cook for an additional 5 minutes, or until onions are translucent and peppers have slightly softened.

Remove from heat and serve in warm tortillas, with desired toppings. 
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