Chicken Fajitas

Chicken Fajitas
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  • 1 ¼ to 1 ½ pounds skinless, boneless chicken breasts
  • Salt
  • 2 Tbsp canola, safflower, peanut or grapeseed oil (a high smoke point oil)
  • 1 large onion, sliced lengthwise (root to tip) into ¼-inch strips
  • 3 bell peppers of various colors, sliced into ¼-inch strips
  • 2 Tbsp lime juice
  • 3 Tbsp olive oil
  • + 11 more ingredients
    • 1 garlic clove, minced
    • ½ teaspoon salt
    • ½ teaspoon ground cumin
    • ½ teaspoon chili powder
    • ½ jalapeno, seeded and minced
    • ¼ cup chopped cilantro
    • 8-12 flour tortillas
    • Salsa
    • Sliced avocado
    • Sour cream
    • Thinly sliced iceberg lettuce dressed lightly with salt and cider vinegar

Method 1 Chicken breasts come in different sizes. If you have chicken breasts that are around a half pound each or more, you will want to slice them in half horizontally, so that the center thickness is around 1/2-inch to 3/4-inch thick. (We do not recommend pounding the chicken breasts, doing so...

View full recipe at SpringPad


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