Chicken Fajitas

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  • 11/2 pounds boneless, skinless chicken breast cut into thin strips
  • 3 tablespoons olive oil, divided
  • 2 tablespoon lime juice
  • 3 tablespoons divided Fajita spice blend (Bulk Foods) or your favorite spice blend
  • 1 large onion, cut in half and sliced
  • 2 green bell peppers, seeded and sliced
  • Salt and pepper to taste
  • Flour tortillas, warmed


Combine 1 tablespoon olive oil, lime, and 2 tablespoons fajita spice blend in a plastic bag. Add chicken and marinate at room temperature for 30 minutes.
Heat remaining 2 tablespoon olive oil in a large skillet. Season onions and peppers with remaining tablespoon fajita seasoning. Sauté onions and peppers over medium-high heat until tender and starting to brown. Remove and keep warm. Remove chicken from marinade (discard the marinade) and cook chicken in the same skillet over high heat for 5 minutes or until internal temperature reads 165°F. Return peppers and onions to the skillet and heat through. Adjust seasoning.
Serve in warmed tortillas with our Pico de Gallo, shredded cheese, chopped cilantro, guacamole, salsa and sour cream.

Recipe from Central Market Poulsbo - Culinary Resource Center
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