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Simple Chicken Fajitas


  • 4 chicken breasts boneless & skinless
  • 1 tbsp chili powder
  • 2 tsp dried oregano
  • 1 tsp kosher salt
  • 2 tsp cumin
  • 4 garlic cloves minced
  • 2 tbsp lime juice fresh
  • canola oil
  • 1/2 cup spanish onion sliced
  • 1 cup pepper red, green, orange, yellow, sliced
  • whole wheat flour tortillas


  • In a ziplock bag combine chili powder, oregano, salt, cumin, garlic, lime juice and a little oil. Seal bag and smoosh to combine flavours. Add your chicken and smoosh a little more. Refrigerate for a minimum 15 minutes or longer if you have time.
  • Put your onions and peppers in a bowl. Pour on a little oil and season with salt, pepper and a little cumin.
  • Take chicken out of marinade and drain. Put on greased BBQ and grill approximately 6-7 minutes per side on med-high until cooked through and juices run clear. Remove from heat and let rest under cover.
  • Meanwhile on a preheated BBQ grill topper or stove top grill pan add some oil and your onion/pepper mix. Give it a little more s&p and saute for about 4-5 minutes or until veggies tender crisp. Set aside in a bowl.
  • Get all your fixin’s ready, heat up your flour tortillas (10 seconds in microwave, or toss on grill), slice your chicken, grab some peppers/onions and you are ready to assemble your chicken fajita.


Fixins: shredded lettuce, diced tomato, salsa, guacamole, sour cream, hot peppers (banana or jalapeno), shredded cheese, chopped cilantro