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Easy Chicken Fajitas

Serves 4
Time 1 hr 40 min
Before a quick turn under the broiler, the chicken takes on bright flavors while marinating. Serve with tortillas, salsa, diced avocado, and cheese to build a fantastic fajita. Butterflying the chicken breasts helps them cook evenly and quickly. Just arrange breasts on a cutting board and use a sharp knife to slice evenly through the center while you apply slight pressure on top with the other hand and fold open like a book.
Ingredients
  • 1/4 cup lime juice
  • 1/4 cup plus 2 tablespoons canola oil divided
  • 2 cloves garlic finely chopped
  • 1/4 cup chopped fresh cilantro
  • 1 pound boneless, skinless chicken breasts butterflied
  • 1 teaspoon fine sea salt divided
  • 2 yellow onions sliced
  • 1 green bell pepper sliced
  • 1 red bell pepper sliced
Method

Put lime juice, 1/4 cup of the oil, garlic, cilantro, 1/2 teaspoon of the salt and chicken into a sturdy, resealable plastic bag; seal tightly, shake to coat chicken and refrigerate at least 1 hour or overnight.

Arrange an oven rack about 6 inches from the broiler; preheat the broiler. Heat remaining 2 tablespoons oil in a large skillet over medium heat. Add onions, peppers and remaining 1/2 teaspoon salt and cook, stirring occasionally, until onions are soft and golden brown, about 15 minutes. Meanwhile, remove chicken from its marinade and transfer to a foil-lined baking sheet; discard leftover marinade. Broil chicken, flipping once, until just cooked through, about 5 minutes per side. Alternatively, prepare a grill for medium-high heat cooking and grill chicken until just cooked through, about 5 minutes per side. Transfer to a cutting board, set aside to rest for 5 minutes, then slice thinly.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1/4 cup lime juice
  • 1/4 cup plus 2 tablespoons canola oil divided
  • 2 cloves garlic finely chopped
  • 1/4 cup chopped fresh cilantro
  • 1 pound boneless, skinless chicken breasts butterflied
  • 1 teaspoon fine sea salt divided
  • 2 yellow onions sliced
  • 1 green bell pepper sliced
  • 1 red bell pepper sliced