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Chicken Fajitas

Chicken Fajitas
  • Prep 35 min
  • Total 1 hr 5 min
  • Servings 8
For sizzling, restaurant-style fajitas, just heat up the grill, and dinner's ready in about an hour. Make it your way with the delicious variation below.
September 8, 2011


  • 3 tablespoons chopped fresh cilantro
  • 1 tablespoon chopped fresh or 1 teaspoon dried oregano leaves
  • 2 tablespoons lime juice
  • 1 tablespoon vegetable oil
  • 2 teaspoons chili powder
  • 2 cloves garlic, finely chopped
  • 4 boneless skinless chicken breasts (1 lb)
  • 2 medium bell peppers, cut into quarters
  • 2 large onions, cut into 1/2-inch slices
  • 8 flour tortillas (8 to 10 inch), heated as directed on package


  • 1
    In shallow glass or plastic dish or resealable food-storage plastic bag, mix cilantro, oregano, lime juice, oil, chili powder and garlic. Add chicken, turning to coat with marinade. Cover dish or seal bag; refrigerate 30 minutes to marinate.
  • 2
    Heat gas or charcoal grill. Remove chicken from marinade; reserve marinade. Place chicken on grill over medium heat. Cover grill; cook 15 to 20 minutes, brushing with reserved marinade and turning occasionally, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Grill bell peppers and onions 10 to 15 minutes, turning frequently, until crisp-tender. Discard any remaining marinade.
  • 3
    Cut chicken and bell peppers into strips; divide chicken, peppers and onions evenly among tortillas. Fold tortillas over filling; serve immediately.

No nutrition information available for this recipe
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