Fajita style chicken breasts

Fajita Style Chicken Breasts

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Mercy T


I love these as the main protein with a salad or Mexicali rice.

We slice up the leftovers and serve them in a romaine leaf as a low carb fajita. or chopped up on a salad


★★★★★ 1 vote

20 Min
15 Min


  • 6
    chicken breast halves, skinless and boneless
  • 2
    green bell peppers
  • 2
    red bell pepper
  • 2 large
  • 3 Tbsp
    olive oil, extra virgin
  • 1 tsp
  • 1 tsp
    chili powder
  • 1/2 tsp
    garlic powder
  • 1/2 tsp
    onion powder
  • 1/4 tsp
    oregano, dried mexican if you can find it
  • 2 Tbsp
    lime juice

How to Make Fajita style chicken breasts


  1. In a small bowl stir together all the spices. Set aside
  2. Slice all the veggies into long strips about 1/4 inch wide. place the veggies in a large bowl and toss with half the oil.

    Begin at this time to heat a skillet (cast iron if you have it) or grill pan on the medium setting of your stove.
  3. While pan is heating rub the chicken with the olive oil and sprinkle with the spice blend. Set this aside to absorb the spices.

    Preheat oven to 200 degrees to keep all components of the dish warm as you may have to cook in batches.
  4. Cook the veggies on the skillet or grill pan until they are beginning to brown. Move to an oven safe container and place in a 200 degree oven to keep warm as you cook the chicken.
  5. Turn the heat up to medium high and place chicken in the pan to cook. 7 minutes on each side.

    Be careful to leave enough room between each chicken breast so they do not touch. If they are too close together they will steam. That's not a good thing in this recipe.
  6. If your cooking in batches remove the first batch of breasts to the oven to keep warm while you cook the second batch.
  7. smother the chicken with the veggies and sprinkle lime juice over all. serve warm

Printable Recipe Card

About Fajita style chicken breasts

Course/Dish: Chicken
Regional Style: Mexican
Other Tags: Quick & Easy Healthy
Hashtags: #fajita #breast

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