Chicken Fajitas

Chicken Fajita

Chicken fajita with lettuce, sour cream, salsa and grilled peppers and onions on a whole grain tortilla

This recipe is great for chicken or steak fajitas. I made chicken ones this time and they turned out great. These are very similar to what you would get at a pub or American style restaurant, though I didn’t serve them on a sizzling platter like I have gotten at restaurants.

This is a simple marinade and I served it with the toppings that I like. The difference with my recipe is, the marinade isn’t laden with salt like most store-bought fajita seasoning mixes are. I used onion and garlic powder in this recipe but if you want to go a step further you could omit those and use real minced garlic and onion. I wanted this recipe to be really accessible and a true viable alternative to the salt packs masquerader as spice mixes available at the grocery store.

The key ingredient to making this full of flavour is to create a loose paste using lime juice and a smidge of oil. I used grapeseed but any vegetable oil is great here.  The other trick that I do is to save a little bit of the original mix and add a little more lime juice and oil and toss the peppers and onions with it to coat. I go a little heavier on the oil since the sugar content in the veggies will cause them to burn easier and I want a little coating on them to help prevent them from sticking to the barbeque pan (stainless steel ‘wok’ with holes in it).

I did cook these on the bbq, but they can easily be done in the oven, which is what I do in the winter. I line two cookie sheets with aluminum foil and on one sheet I put the chicken and the other I put the veggies. I have the oven at 400 degrees F and cook everything for 20-25 minutes.  Try not to get any extra marinade on the pan or it will smoke – been there, done that.

Fajita Marinade

1 tsp chili powder

1/2 tsp cumin

1/2 tsp chipotle chili powder (reduce or omit this if you don’t like it too hot)

1/2 tsp onion powder

1/4 tsp garlic powder

dash of saltChicken, grilled peppers and onions ready to be loaded onto the tortillas

1 1/2 tsp lime juice

1 tsp vegetable oil

Chicken Fajitas with Grilled Peppers and Onions

Ingredients

Fajita marinade (see recipe above)

4 boneless, skinless chicken breasts

2 bell peppers

1 red onion

6-8 medium whole grain tortillas

1/2 cup sour cream

1/2 cup shredded cheese, such as a mild cheddar or Monterrey Jack

Handful of lettuce

How-to

Mix the fajita marinade together in a small bowl and then pour it over the chicken, either in a ziploc bag or a bowl. Mix the chicken around so that it is all coated. Put the chicken in the fridge and let it marinade for 20 minutes to a half hour.  If you don’t have time, don’t worry – the marinating isn’t vital to the success of this recipe.

In the bowl that had the marinade, add a bit more lime juice (about 1/2 tsp) and two teaspoons of vegetable oil. Mix this and reserve it to pour over the bell peppers and onions. If you mess up and wash the bowl, just add a pinch of each of the spices with some lime juice and vegetable oil. Cut the bell peppers into long strips and cut the onion into skinny half-moons. Toss them together and then add the marinade.

If you are using a barbeque, have it at a medium high heat and cook the chicken and peppers at the same time. Use a grilling wok (metal basket with holes) for the peppers and onions. If you don’t have one you can sautee them on a medium high heat in a big sautee pan on the stove.

While the chicken, peppers and onions are cooking in the oven or on the bbq, you can gather the fajita toppings together. I suggested some above in the ingredients list, but you know what you like. I would have made guacamole but my avacados were rock hard still. Not a big deal. They will be soft enough when I make tacos soon.

When the chicken in cooked through and off the bbq, I let it sit for a few minutes before slicing it into strips. I usually have a couple minutes where I am too busy to slice it immediately anyway. I’m usually getting Timothy into his high chair or stopping George from getting the shredded cheese off the table.

 

Yields 4

Chicken Fajitas with Grilled Peppers and Onions

40 minsPrep Time

25 minsCook Time

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Ingredients

  • Fajita Marinade - see note
  • 4 boneless, skinless chicken breasts
  • 2 bell peppers
  • 1 red onion
  • 6-8 medium whole grain tortillas
  • 1/2 cup sour cream
  • 1/2 cup shredded cheese, such as a mild cheddar or Monterey Jack
  • Handful of lettuce
  • Salsa

Instructions

  1. Mix the fajita marinade together in a small bowl and then pour it over the chicken, either in a ziploc bag or a bowl.
  2. Mix the chicken around so that it is all coated. Put the chicken in the fridge and let it marinade for 20 minutes to a half hour. If you don't have time, don't worry - the marinading isn't vital to the success of this recipe.
  3. In the bowl that had the marinade, add a bit more lime juice (about 1/2 tsp) and two teaspoons of vegetable oil. Mix this and reserve it to pour over the bell peppers and onions. If you mess up and wash the bowl, just add a pinch of each of the spices with some lime juice and vegetable oil.
  4. Cut the bell peppers into long strips and cut the onion into skinny half moons. Toss them together and then add the marinade mix that you set aside earlier and toss again.
  5. If you are using a barbeque, have it at a medium high heat and cook the chicken and peppers at the same time. Use a grilling wok (metal basket with holes) for the peppers and onions. If you don't have one you can sautee them on a high heat in a big sautee pan.
  6. You can use the oven for this. Here is how: Line two sheet pans with aluminum foil. On one pan, lay out the chicken. On the other pan put the peppers and onions (or don't bother with this and just sautee them). Cook at 400 degrees F for 20-25 minutes or until the chicken is cooked through and the veggies are tender. Try not to get any extra marinate on the pan or it will smoke - been there, done that.
  7. While the chicken, peppers and onions are cooking in the oven or on the bbq, you can gather the fajita toppings together. I suggested some above, but you know what you like.

Notes

Fajita Marinade 1 tsp chili powder 1/2 tsp cumin 1/2 tsp chipotle chili powder (reduce or omit this if you don't like it too hot) 1/2 tsp onion powder 1/4 tsp garlic powder dash of salt 1 1/2 tsp lime juice 1 tsp vegetable oil

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