Chili Lime Chicken Fajitas
Recipe type: Main
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 12 fajitas
  • ¼ c lime juice
  • 1 garlic clove minced
  • 1 teaspoon chili powder
  • ½ teaspoon salt
  • ½ teaspoon cumin
  • ¼ cup olive oil
  • 1½ pounds chicken breast - sliced into fajita strips
  • 1 yellow bell pepper - sliced
  • 1 green bell pepper - sliced
  • 1 red bell pepper - sliced
  • 1 medium red onion - sliced
  • 12 fajita tortillas (6-8 inches)
  • Shredded cheese (Optional)
  • Sour cream (Optional)
  • Salsa (Optional)
  • Tomatoes (Optional)
  • Guacamole (Optional)
  1. In a resealable, gallon-sized plastic bag, mix lime juice, garlic, chili powder, salt, cumin, and oil until well-combined.
  2. Add chicken, seal bag, and knead to coat evenly.
  3. Let marinate 30 minutes - 6 hours (I don’t recommend more than 6 hours as the acid from the lime juice can break down the chicken, affecting its texture).
  4. Heat your griddle or two large saucepans to medium-high heat and cover the surface with olive oil.
  5. Add the peppers and onions to half your griddle (or one of the saucepans) and cook for 2-3 minutes, turning occasionally.
  6. Add the chicken and marinade mixture to the other half of your griddle (or the other saucepan) and cook for 8-10 minutes turning occasionally.
  7. Chicken’s internal temperature should be 165 degrees.
  8. Serve on tortillas, top with cheese, sour cream, guacamole, and tomatoes.
  9. (Nutrition facts listed are per serving - 2 fajitas)
Recipe by Tone and Tighten at