fajitas 3

fajitas 2

A quick and easy dinner (or lunch) idea is cooking up some fajitas. Not only are fajitas simple and versatile to make, but assembling them as you are getting ready to eat them makes the meal even more fun, especially if you have kids in your family. You can substitute the protein to whatever you like. I would suggest grilling and slicing up some portobello mushrooms if you are vegetarian, as they are “meaty” in their texture. You can forgo the tortillas and eat them with rice and some beans, creating your own “fajita bowl.” My recipe below makes this already easy dinner idea even easier. Try yours today!

Prep Time: 15 Minutes

Cook Time: 20 Minutes

Serves: 4


4 large chicken breasts, butterflied and cut into quarter inch strips

1 large red bell pepper, julienned

1 large green pepper, julienned

1 large sweet onion, sliced lengthwise

Juice from one lime

4 garlic cloves

Kosher salt

Black pepper

½ teaspoon ground cumin

½ teaspoon chili powder

½ teaspoon smoked granulated garlic

1 avocado, diced

1/3 cup of canned corn kernels

½ cup of diced tomatoes

1 jalapeno, diced

¼ cup of chopped cilantro

Olive oil


  • In a large Ziploc bag, add the chicken strips, lime juice, the spices (salting and peppering according to preference), two tablespoons of the olive oil, and half of the chopped cilantro. Let marinate for half an hour in fridge.
  • After the chicken has marinated, in a large skillet or frying pan, add a tablespoon of oil and heat on a medium-high flame
  • Add the garlic and cook until fragrant. Then add the chicken and sear until it is cooked and browned on all sides
  • Transfer the chicken to a plate and cover, letting it rest
  • In the same pan, while the chicken is resting, add a drizzle more oil and heat again on a medium-high heat. Add the peppers and onions letting them sear for at least two minutes without moving them around. After that, stir them and let them continue cooking until softened
  • Transfer the chicken back to the pan once the vegetables have cooked and mix it in with the veggies, lowering the heat to low
  • While that is cooking, in a small frying pan, heat up the corn kernels until they begin to get dark color. Once they are done, in a large bowl, mix the corn, tomatoes, avocado, and remaining cilantro. This is your salsa for the fajitas, unless you prefer store bought
  • Warm some tortillas and serve with rice
  • Enjoy!


2 responses to “CHICKEN FAJITAS”

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