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Chicken Fajitas

Servings: 6

Prep time: 15 min Cooking time: 15 min


  • 6 (3 oz.) boneless, skinless chicken breasts, sliced

  • 2 teaspoons chili powder

  • 1 teaspoon paprika

  • 1/2 teaspoon kosher salt

  • 1 teaspoon onion powder

  • 1/2 teaspoon ground cumin

  • 1/2 teaspoon garlic powder

  • 1/4 teaspoon cayenne pepper

  • 1 tablespoon cornstarch

  • 2 tablespoons olive oil, divided

  • 2 bell peppers (green, red or yellow), cored, seeded and sliced

  • 1 medium yellow onion, peeled and sliced

  • 1 lime, juiced

  • 6 whole wheat flour tortillas


  1. Mix the seasonings in a small bowl with the cornstarch. Add 1 tablespoon of the oil and the juice of 1 lime and whisk to combine. Thin the mixture with water if it's too pasty. Set aside.

  2. Slice the chicken into 1/4" thick slices and place in a bowl with 2/3 of the fajita seasoning marinade and toss to coat the chicken well. Set aside.

  3. While the chicken marinates, slice the peppers and onion and place in a bowl with the remaining 1/3 of the marinade and toss the vegetables until well coated. Set aside.

  4. Heat 1 tablespoon of the oil in a large skillet over medium-high heat and add the vegetables. Cook for 5 minutes, until the onion softens, stirring occasionally. Transfer to a bowl.

  5. Cook the chicken for about 4 minutes on each side. Add the peppers and onion back to the skillet and cook for another 2 minutes until everything is warmed through.

  6. Remove from the heat and enjoy immediately.

  • To complete the meal, serve with whole wheat flour or corn tortillas, pico de gallo, avocado crema (see recipe), and lime wedges.

Chicken Fajitas
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