Chili Lime Chicken Fajitas start with marinated chicken breasts, peppers and onions that are stuffed into a flour tortilla and end with fresh toppings.
The fajitas get there flavor from the marinade I use on the chicken breasts, Chicken Fajita Marinade Mix. You marinade the chicken breasts for 3 hours or more, then they are grilled to sear in the flavor and juices.
Along with grilling the chicken, you grill peppers and onions on high heat. I think this is a very important step, having a high enough temperature to cook the vegetables quickly so they still are a little firm when you add them to your fajita.
For toppings, I use avocado, limes and cheese. Feel free to add in guacamole, sour cream or fresh tomatoes. Add your favorite toppings, the possibilities are endless.
I hope you have enjoyed my week of Mexican recipes to celebrate Cinco de Mayo, which is celebrated on Monday, May 5th. Mexican food ranks high on my list of favorites, I hope you enjoy the recipes as much as I do.
- Chicken Fajita Marinade Mix (my recipe)
- 4 boneless, skinless chicken breasts
- 2 tbsp. olive oil, divided
- 1 large onion, sliced
- 1 large sweet pepper, sliced
- Flour tortillas
- Avocado, cheese, limes for toppings
- Add the chicken breasts to the marinade and let marinade for a minimum of 3 hours.
- Heat a grill pan or frying pan on medium high heat, add 1 tbsp. of olive oil. Add the chicken breasts and grill approximately 6-8 minutes per side or until cooked through. The time will depend on the thickness of your chicken. When the chicken is done, set it aside.
- Add 1 tbsp. of olive oil to the pan and add the onion and peppers, cook for approx. 3 minutes until the peppers and onions start to brown.
- To serve, take a flour tortilla and fill with chicken, peppers and onions and top with your favorite toppings.
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