Chicken Fajitas

It’s Chicken Fajitas for dinner tonight!


It’s official, school is in full swing. I started high school this past Wednesday. That means I’ll be getting home late and the endless homework will begin. As the school year starts, there really is no time to make fancy dinners that take along time. I came up with a bunch of easy, quick recipes that will appeal to the whole family. 


These chicken fajitas are exactly that! They are a quick, “one pan” meal. They have nice spicy flare from the poblanos and chili powder. If you are like me, and you love the heat, you can add in as much of it as you’d like. But if you have little kids or you just don’t like spicy food you can totally substitute the poblanos for green peppers or just leave out the chili powder. It is a really versatile recipe. You can add in whatever you’ve got in the pantry or fridge. For example mushrooms would be super yummy in this! Enjoy!


Chicken Fajitas
Serves 4
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  1. 1 red pepper, sliced
  2. 1 yellow pepper, sliced
  3. 1 poblano pepper, sliced
  4. 1 red onion, sliced
  5. 2lb chicken breasts, cut into strips
  1. Juice of half of a lime
  2. 2 Tbsp olive oil
  3. 1 garlic clove, diced
  4. ½ teaspoon salt
  5. 3/4 teaspoon cumin
  6. ¾ teaspoon chili powder
  7. ½ teaspoon red pepper flakes
  8. ½ tsp oregano
  1. Place the chicken and all of the marinade ingredients in a large ziplock bag. Close the top of the bag and shake the bag to fully mix the marinade. Marinade for 30 minutes to an hour.
  2. Heat up a large cast iron skillet on a high flame. Add in a few tablespoons of olive oil to the pan and add in the marinated chicken and cook until all the chicken is cooked.
  3. Remove the chicken from the pan and place aside.
  4. Add in all the sliced peppers and onions. Saute for 5 to 10 minutes, until they are tender and chared.
  5. Add add in the chicken and leave it on the flame until the chicken gets hot.
  6. Serve in warmed tortillas
Cook with Chef Eitan

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