Chicken Fajitas

This recipe for chicken fajitas is quite tasteful but be careful if you don’t like your food spicy. I adjusted the ingredients for myself (because I don’t like spicy food) and it still had a wee bit of a kick to it. So feel free to adjust as you go along …


  • 4 chicken breasts, boneless and skinless
  • 2 green bell peppers, halved and sliced
  • 2 medium onions, halved and thickly sliced
  • 1 tomato, quartered
  • Cilantro (optional)
  • 3 cloves of garlic
  • 2 teaspoons salt
  • 3 teaspoons cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon crushed red pepper
  • 3 tablespoons olive oil
  • 6 tablespoons lime juice
  1. Combine all marinade ingredients in a small bowl.
  2. Place the chicken in a resealable plastic bag and add the marinade then toss to coat and refrigerate for two to three hours. (Leave about a teaspoon of the marinade to add to the skillet with the vegetables)
  3. In a large skillet (on medium high heat) add the 2-3 tbsp of olive oil.
  4. Place peppers, onions, and tomatos in the skillet and grill until cooked well but not soggy.
  5. Add some of the marinade to the mixture for flavor.
  6. When cooked, remove from the skillet and set aside.
  7. In the skillet, grill the chicken for 6-8 minutes each side or until juices run clear.
  8. Place the chicken and vegetables on a hot plate or a hot cast iron skillet, squeeze the lime juice over the mixture and sprinkle with cilantro. Serve immediately.
The recipe I received from my son adds a jalapeno (seeded and sliced) to the marinade but I knew up front that it would have been too spicy for my taste so I left it out. I also adjusted the crushed red pepper along with the chili powder.  Experimentation is a good thing!
Chicken Fajita Marinade
Grill vegetables in skillet
Chicken Fajitas 

I hope you enjoy it as much as my family did.

Note:  Not sure where the original recipe came from …

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