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  • Writer's pictureLisa Jarvis

Fajita Chicken

This is a delicious twist on Chicken Fajitas.....It is Fajita Chicken! It is a marinated then grilled or pan-seared chicken breast topped with sauteed peppers and onions and finished with queso cheese. This was delicious and so easy. I marinated the chicken breasts in a few ingredients then I cooked them in a cast iron skillet, but these could also be grilled. I will share how I did it and you can choose to do it that way, or cook them on the grill. Either way, you won't be disappointed!

Here's what you need:

For the chicken:

4-5 chicken breasts (pounded out thin)

1/3 cup olive oil (for marinade)

3 cloves garlic minced

Zest from 2 limes

1 t cumin

3/4 t oregano

3/4 t ancho chili powder ( if you don't have this, get it because it is awesome for giving things beautiful color and flavor without heat)

1/2 t smoked paprika

1 t salt

For the peppers:

1 T olive oil

1 large green bell pepper sliced

1 large red bell pepper sliced

1 large onion sliced

Salt to taste

1 cup shredded queso cheese ( Monterey Jack would work)

The juice from one lime and the other lime cut into slices for garnish

Avocado slices for garnish

Fresh cilantro for garnish

Trim and pound out the chicken breasts to about 1/2 inch thickness. Place the next 8 ingredients in a large ziplock baggie. Squeeze the outside of the bag to mix these ingredients. Place the chicken breasts in the bag and shake to coat all the sides of the chicken. Allow to marinate all day or at least a couple of hours. This can even be done the night before. ** Be sure to only put the zest of the limes and not the juice. Marinating it for too long in an acidic fruit can make it mushy. When it is ready, place the T of olive oil in a large cast iron ( or heavy) skillet. Saute the peppers and onions on medium high heat and salt to taste. Remove them from the skillet and set aside when they are tender. Add a a little more oil to the skillet if needed and place the chicken in the same skillet. Sear on both sides and lower the heat to medium and continue to cook until it is done. I squeezed the juice from one of the limes over the chicken while cooking. ( Like I said earlier, the chicken can be cooked on a grill instead of cooking in the skillet if you want). When the chicken is done, lower the heat to low. With tongs, top each piece of chicken with a pile of peppers and onions. Top with the shredded the cheese and let it melt. Remove the chicken with a spatula to serve. Serve with the remaining lime sliced. and sliced avocado if you want and top with fresh cilantro.


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