Chipotle Chicken Fajitas

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Suzan Najjar Website
Rated 4.0 based on 1 customer reviews
Chipotle Chicken Fajitas
Chipotle Chicken Fajitas
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  • 2 tablespoons vegetable oil, divided
  • 1 lime, juiced
  • 1 tablespoon chipotle chili powder
  • 1 teaspoon garlic salt
  • 1 teaspoon ground cumin
  • ½ teaspoon dried Mexican oregano
  • 1½ pound chicken breast tenders
  • 1 large onion, sliced
  • ½ green bell pepper, sliced
  • ½ red bell pepper, sliced
  • ½ yellow bell pepper, sliced
  • 1/3 cup chopped fresh cilantro


  1. Mix 1 tablespoon vegetable oil, lime juice, chili powder, garlic salt, cumin, and oregano together in a small bowl; pour into a large resealable plastic bag; add chicken, remove as much air from bag as possible, and seal. Massage bag so chicken is completely coated in marinade. Refrigerate for 1 to 4 hours.
  2. Heat remaining oil in a large cast-iron skillet over medium-high heat. Fry chicken in hot oil until cooked through and the juices run clear, 5 to 7 minutes; remove chicken from the skillet with a slotted spoon to a platter.
  3. sauté onion and bell peppers in the hot oil until softened, 4 to 6 minutes; remove with slotted spoon to platter with the chicken.
  4. Garnish with cilantro to serve.
Mealthy tip:

Replace the chicken with mushrooms to make this a terrific vegetarian meal.


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Image of chef chris
October 16, 2017 at 8:29pm

chef chris says:

i would not change a thing about this recipe. I will say that the chicken can be made a day or two ahead so the marination can really seep in. the flavor is amazing on the chicken and really cooking the peppers and onions down gets the flavor sweeter