Chicken Fajitas

I could eat mexican food every single day. It is by far by favorite type of food! I’m not a huge chicken fan but my husband loves it so I try to make it at least once a week. I found this recipe here and than modified it a bit to my liking.


For the chicken fajitas:

  • 1 pound chicken, sliced thinly
  • 2 tablespoons fresh cilantro or parsley
  • 2 teaspoons olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon hot sauce (optional, I didn’t use this but my husband put it on his once it was all done)
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground cumin

For the peppers and onions:

  • 2 teaspoons olive oil
  • 1 red bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1/2 of a yellow onion, thinly sliced
  • 1 teaspoon chili powder
  • 1/2 teaspoon kosher salt


  • In a large bowl combine all of the chicken fajita ingredients together.
  • Toss the thinly sliced chicken in the marinade until coated, cover, and refrigerate for 15-30 minutes.
  • Preheat a skillet over high heat with 2 teaspoons of the oil.
  • When the skillet is hot add in the sliced peppers, onion, chili powder, and 1/2 teaspoon of salt.
  • Saute the peppers and onions for about 4 minutes or until they are golden and have softened slightly.
  • Remove the peppers and onions from the skillet onto a plate and set aside.
  • Add another 2 teaspoons of oil to the hot skillet.
  • Add in the chicken fajita mixture and saute until the chicken is cooked through.
  • Add the peppers and onions back into the skillet.
  • Cook everything for another minute then serve immediately.
  • Serve the fajitas on tortillas.


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