Chicken Fajitas

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Hi Everyone! I hope you are all doing great!

Today's recipe is another Mexican Dish! I know two in a row? Well, I am Mexican after all and I love Mexican food! Anyway, today's recipe is Chicken Fajitas!


4 large chicken breasts
1 white onion
1 red onion
1 red bell pepper
1 yellow bell pepper
1 orange bell pepper
2 jalapeño peppers
2 limes
1 lemon
1/3 cup fresh cilantro
3 garlic cloves
3 tablespoons extra virgin olive oil
1 tablespoon salt
1 tablespoon dry oregano
1 tablespoon ground black pepper
1/4 tablespoon ground cumin
flour or corn tortillas
1-2 avocados for garnish (1 is enough for 2 persons)
lime wedges for garnish
more cilantro for garnish

Mince the garlic place in a big plastic bowl (big enough to marinate the chicken)
Slice 1 jalapeno pepper (lengthwise), remove the seeds and mince 1 half of the pepper, combine in the same bowl with the mince garlic.

Slice the rest of the jalapeno in thin strips, also slice the second jalapeno, place in another large container.

Finely chopped the cilantro and mix it in the same bowl with the minced garlic and jalapeno, cut the lime and lemon in half, and add the juices to the garlic mixture, also add in 3 tablespoons of olive oil. Season with 1/2 tablespoon of each salt, ground black pepper and dry oregano also add a 1/4 of a tablespoon of ground cumin. Stir all together, give it a taste, add more seasoning if needed.

Slightly cut the chicken breasts, Do NOT cut all the way through, just cut enough so the marinate can get into the whole breasts, and not only on the surface.
(If you prefer, you can cut the chicken in thin strips, Fajitas are usually served on a tortilla, so to serve the fajitas we will eventually cut the breast in thin strips.)

Marinate the chicken in garlic mixture for about 30 minutes, longer if you have time. The flavors will only get better by the minute. The longer you marinate, the better it will taste.

Slice the rest of the ingredients. Cut the onions in half and then into 1/4 inch slices.
Also slice the bell peppers, lengthwise, remove the seeds and veins, and slice into 1/4 inch slices.

Combine all the vegetable in a large bowl, and marinate with the juice of 1 lime plus 1 1/2 tablespoons of extra virgin olive oil, season with 1/2 tablespoon of each: Salt, ground black pepper and dry oregano. Mix everything together and refrigerate until ready to use. (for aobut 15 minutes or until the chicken is ready to be cooked.)

Preheat the oven to 400ºF, 20 minutes before baking the fajitas.

This recipe is great for grilling so if you have a grill, grill the chicken for about 4-6 minutes on each side. Grill the vegetable until they become somewhat tender.

I'm going to be baking my chicken at 400°F for about 15 or until the chicken is cooked.
Bake the peppers for about 12-15 minutes.

Let the chicken rest for about 5 minutes before you slice it. Heat up the tortillas and you are ready to eat! You can serve with corn tortillas or flour tortillas, serve with avocado, garnish with fresh cilantro and lime wedges.

If you prefer, you can serve the whole chicken breast over a bed of bell peppers and a side of white rice, garnish with avocado, lime wedges fresh cilantro.

And that's it! Enjoy!