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Chili Lime Chicken Fajitas

Chili Lime Chicken Fajitas

Serves 6 Time: 2-5 hours Difficulty: Easy


For the Marinade:

  • ¼ cup lime juice
  • 1 clove garlic, minced
  • 1 teaspoon chili powder
  • ½ teaspoon salt
  • ½ teaspoon cumin
  • ¼ cup olive oil

For the Toppings:

  • 1 ½ pounds chicken breast, sliced
  • 1 yellow bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • 1 yellow onion, sliced
  • 12 (6-8 inch) tortillas

To Serve:

  • Shredded cheese
  • Sour cream
  • Salsa
  • Diced tomatoes
  • Guacamole


    1. In a resealable, gallon-sized plastic bag, mix lime juice, garlic, chili powder, salt, cumin, and oil until well-combined.
    2. Add chicken, seal bag, and knead to coat evenly.
    3. Let marinade 30 minutes - 6 hours (I don’t recommend more than 6 hours as the acid from the lime juice can break down the chicken, affecting its texture).
    4. Heat your griddle to medium-high heat and cover the surface with olive oil. Add the peppers and onions to half your griddle and cook for 2-3 minutes, turning occasionally.
    5. Add the chicken and marinade mixture to the other half of your griddle and cook for 8-10 minutes, turning occasionally. Cook until the chicken’s internal temperature is 165 degrees.
    6. Serve on tortillas, top with cheese, sour cream, guacamole, and tomatoes.

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