June 12, 2019

Chicken Fajitas

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

1 teaspoon garlic powder

2 teaspoons dried oregano

1/4 cup orange juice

1/4 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 🙂

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elizabeth johnson

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