Cinco de Mayo is this week – and this easy weeknight chicken fajitas recipe is just the ticket. Serve it alongside chips and this Easy Salsa Verde Recipe or this Crockpot Mexican Cheese Dip and make EVERYBODY happy.
These are my famous Chicken Fajitas Recipes and I’m sure that your family will devour them as quickly as my 7 kids do!
My first tip for you on this Easy Chicken Fajitas recipe is to put the chicken (even if it’s frozen) into the marinade and let it thaw as it sits. The longer it’s in the marinade the better (2-3 hours is good)
Marinade Ingredients
¼ cup fresh lime juice (about 3-4 limes)
2 tablespoons vegetable oil
2 large cloves garlic, minced
3 teaspoons apple cider or red wine vinegar
2 teaspoons soy sauce
½ teaspoons chili powder
½ teaspoon cayenne pepper
½ teaspoon liquid smoke – this is the secret ingredient ( it’s worth it to have a bottle on hand just for this!)
¼ teaspoon black pepper
1/8 teaspoon onion powder
Fajitas
1 1/2 pounds chicken breasts (about 3 large chicken breasts)
1 yellow onion, cut into thin strips
1 green pepper, cut into thin strips
1 red (or orange) pepper, cut into thin strips
1 teaspoon soy sauce (or liquid aminos)
2 tablespoons water
1/2 teaspoon lime juice (a quick squeeze of a cut lime)
dash of salt and pepper
Directions
1. Combine all marinade ingredients in a small bowl. Place chicken in a ziploc bag and pour the marinade ingredients over the top. Seal the bag and place in the refrigerator and let marinate for 2-3 hours.
2. After marinading, take chicken out of the bag and discard the marinade. Grill or broil the chicken 5-7 minutes per side . Remove from grill or pan and tent with foil to keep warm.
3. In a large nonstick skillet, heat 1 tablespoon oil over medium heat and add the onion and peppers. Stir fry until softened but still crisp tender. Add soy sauce, water, lime juice and salt and pepper. Cook another 2-3 minutes, stirring frequently.
4. Slice chicken thinly on the diagonal and toss with the vegetables in the iron skillet
I know you want to take a bite out of your screen right now, but, please don’t. It won’t taste as good, I promise!
Try all of my famous recipes! What has been your favorite?
More Favorite Recipes:
Easy Cheesy Baked Penne with Veggies Casserole Recipe
- Marinade Ingredients
- ¼ cup fresh lime juice (about 3-4 limes)
- 2 tablespoons vegetable oil
- 2 large cloves garlic, minced
- 3 teaspoons apple cider or red wine vinegar
- 2 teaspoons soy sauce
- ½ teaspoons chili powder
- ½ teaspoon cayenne pepper
- ½ teaspoon liquid smoke – this is the secret ingredient ( it’s worth it to have a bottle of hand just for this!)
- ¼ teaspoon black pepper
- 1/8 teaspoon onion powder
- Fajitas
- 1 1/2 pounds chicken breasts (about 3 large chicken breasts)
- 1 yellow onion, cut into thin strips
- 1 green pepper, cut into thin strips
- 1 red (or orange) pepper, cut into thin strips
- 1 teaspoon soy sauce (or liquid aminos)
- 2 tablespoons water
- 1/2 teaspoon lime juice (a quick squeeze of a cut lime)
- dash of salt and pepper
- Combine all marinade ingredients in a small bowl. Place chicken in a ziploc bag and pour the marinade ingredients over the top. Seal the bag and place in the refrigerator and let marinate for 2-3 hours.
- After marinading, take chicken out of the bag and discard the marinade. Grill or broil the chicken 5-7 minutes per side . Remove from grill or pan and tent with foil to keep warm.
- In a large nonstick skillet, heat 1 tablespoon oil over medium heat and add the onion and peppers. Stir fry until softened but still crisp tender. Add soy sauce, water, lime juice and salt and pepper. Cook another 2-3 minutes, stirring frequently.
- Slice chicken thinly on the diagonal and toss with the vegetables in the iron skillet . Serve immediately with flour tortillas and top with tomatoes, lettuce, guacamole, cheese, sour cream. Enjoy!!
If you don’t have time for a hands-on meal this Cinco de Mayo – you might want to get this 8 Can Chicken Tortilla Soup ready in the Crock Pot ahead of time.
And for a fun twist on regular taco night – you might want to check out Tiffany’s Easy Taco Ring with Croissants!
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in preparation for your 
This delicious Cheesy Baked Penne with Vegetables is found on page 58 of the January 17, 2014 All You magazine. It was very quick and easy to make. The cost is listed at $2.97 per serving, but it only cost me around $6 to make the entire dish. That’s just $1 per serving! If you are Gluten Free it will cost just a tad more for the Gluten Free pasta, but totally worth it!
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