Chicken Fajitas

30 Reviews
100% would make this recipe again

Marinated and grilled strips of chicken, wrapped in warm tortillas.

A very tasty Mexican-American dish that is assembled at the table: always a kid pleaser.

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Marinade : 8 h Preparation : 10 min Cooking : 20 min
450 calories/serving


1 chicken breasts, boneless, skinless 300 g
3 tbsp lime juice, freshly squeezed 1 1/2 lime
3 cloves garlic, for the marinade
1/2 tbsp ground cumin, for the marinade 4 g
1 1/2 onions, finely chopped 300 g
1 1/2 clove garlic, finely chopped
1 yellow or red sweet peppers, cut into 1,5 cm strips 200 g
1 1/2 tbsp canola oil 23 mL
6 corn tortillas, about 21 cm diameter 280 g
3 tbsp sour cream [optional] 45 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Before you start

The chicken must be marinated overnight. It can be cooked using either a broiler in the oven or an outdoor grill.

Keep the serving plates warm on the stove while you're preparing the dish.


  1. In a shallow dish, whisk together the lime juice, minced or pressed garlic, cumin, salt, and pepper. Add the chicken, turning to coat well. Cover and chill in a refrigerator overnight.
Cook the vegetables
  1. Prepare the vegetables. Chop the onion, mince the garlic, and cut the pepper into 1,5 cm strips. Heat the oil in a skillet over medium heat. Add the onion, garlic, and pepper, then sauté with stirring, 8-10 min until the peppers are softened. Add salt and pepper. Set aside.
Broil or outdoor grill
  1. Preheat the broiler.
  2. Drain the breast and pat dry, then put it on the rack of a broiler pan under a preheated broiler 7-10 cm from the heat for about 5-6 min on each side. Alternatively, on an outdoor grill, put the chicken on lightly oiled grill rack and grill 10 to 12 min total, turning once and brushing occasionally with the remaining marinade. The chicken is ready when no longer pink in the center (77°C/170°F).
  3. Transfer to a cutting board, then slice thinly and arrange the slices on a serving platter with the vegetables.
Heat the tortillas in a microwave oven
  1. Stack the tortillas (up to 6 at a time), place in a microwave-safe plastic bag, and heat in a microwave oven using high power 30 sec-1 min, or until they are heated through and pliable.
Assemble the fajitas
  1. Put a few slices of chicken on each tortilla, add some of the sautéed vegetables, and sour cream (optional). Roll up the tortilla to enclose the filling.

Nutrition Facts Table

per 1 serving (310 g)


% Daily Value




13 g

20 %

Saturated 1.6 g
+ Trans 0.1 g

9 %


60 mg


60 mg

3 %


56 g

19 %


7 g

27 %


6 g

Net Carbs

49 g


29 g

Vitamin A

12 %

Vitamin C

112 %


19 %


24 %


This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Excellent source of  :
Fibre, Folacin, Magnesium, Manganese, Niacin, Phosphorus, Potassium, Vitamin B6, Vitamin C
Good source of  :
Calcium, Iron, Pantothenic Acid, Vitamin B1, Vitamin E, Zinc
Source of  :
Copper, Vitamin A, Vitamin B12, Vitamin B2, Vitamin K
Low  :
Cholesterol, Saturated Fat, Sodium
Free  :
Added Sugar, Trans Fat


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 2 ½
Fruits 0
Vegetables 2
Meat and Alternatives 3
Fats 1

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30 Reviews (29 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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april 05, 2009 | I would make this recipe again

The flavour from the marinade is fantastic. We have done this with both steak and chicken and it would be hard to pick a favorite.

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