This chicken fajita recipe is one of those recipes that’s been around so long I’m not even sure the original source. I’m fairly certain my mom copied it out of a magazine at some dentist or doctor’s office long long ago! We’ve altered it a bit over the years, but it’s a long standing favorite. Easy, fresh, clean and delicious, you can cook them on the grill or stir fry inside on the stovetop. I always make a big batch because the leftovers are just as good.

Chicken Fajita Marinade

INGREDIENTS

1 teaspoon cumin

2 teaspoons seasoned salt (I often use the chili lime season salt from Trader Joe’s)

1 teaspoon garlic powder

2 teaspoons dried oregano

1/2 cup orange juice

1/2 cup red wine vinegar

dash of hot sauce

2-3 chicken breasts, sliced (or leave whole if cooking on the grill)

1 green bell pepper, sliced

1 red bell pepper, sliced

1 orange bell pepper, sliced

1 small onion, sliced

DIRECTIONS

To make marinade – combine all ingredients through hot sauce in a small bowl. Place chicken in one ziploc bag and peppers/onion in another ziploc. Pour half of the marinade over each. Let marinate as little as 30 minutes or as long as overnight!

Cook it all up in a big fry pan on the stovetop with a little olive oil. I’ll sometimes use two pans! The key to getting it look nice and brown is to let it sit in one spot for a bit before stirring. If cooking on the grill instead, cook the full chicken breast and then slice before serving. I love to cook the peppers and onions in a grill pan like this one.

Serve with tortillas, cilantro, sour cream and any other toppings your heart desires 🙂