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Chicken Fajitas

Chicken Fajitas Recipe and Marinade

An easy fajitas recipe that tastes as good as the restaurant version.
Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people
Calories 295kcal
Author Rena


  • 1 pound thin boneless skinless chicken breasts
  • 2 cups thinly sliced bell peppers of various colors
  • 1 red onion thinly sliced
  • 2 teaspoons olive oil
  • salt and pepper to taste

For the marinade:

  • 3 tablespoons olive oil
  • 1/4 cup lime juice
  • 1 teaspoon  honey
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground cumin
  • ¼ cup water
  • ½ teaspoon  garlic powder
  • ¼ teaspoon  ground black pepper
  • 1 and ½ teaspoons smoked paprika
  • 1 teaspoon  onion powder
  • 1 tablespoon chili powder


  • To prepare the marinade, pour the lime juice, olive oil, and water into a large resealable bag. Add the remaining marinade ingredients to the bag.
  • Seal bag and shake to combine. Add the chicken to the bag of marinade, seal and place in fridge - marinate at least 2 hours or up to 8 hours.
  • In a large pan, heat the 2 teaspoons of olive oil over medium-high heat. Add the peppers and onions and cook for 5-6 minutes or until tender and slightly charred. Season to taste with salt and pepper.
  • Remove the peppers and onions from the pan; place them on a plate and cover with foil to keep warm.
  • Wipe out the pan with a paper towel then remove chicken from the marinade and add it to the pan. Cook over medium heat for 4-5 minutes on each side or until cooked through.
  • Slice the chicken breasts, then place on top of the reserved peppers and onions and serve immediately.


Calories: 295kcal | Carbohydrates: 12g | Protein: 25g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 72mg | Sodium: 752mg | Potassium: 685mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3085IU | Vitamin C: 103.4mg | Calcium: 29mg | Iron: 1.4mg