This simple, delicious chicken fajita recipe is perfect for a fiesta or a simple weeknight dinner. It was developed by Michelle’s grandmother, Rita, the matriarch of her parents’ restaurant, Valle Luna Mexican Food. (Michelle shares more about “Tia Rita” in this personal story, Food and Family.
(This recipe also appears in Eat What You Love, Love What You Eat along with many of our other family favorites!)
How to sauté chicken:
Since we have a vegetarian in our family, we cook and serve the vegetables and chicken separately. In that case, reserve a small amount of marinade to drizzle a over the vegetables too.
We created a new healthier version of guacamole, Avocado Zucchini Guacamole pictured here. It was delicious! Try the recipe. (Of course, you can simply use slices of avocado sprinkled with lemon or lime juice to keep them from turning brown.)
1/2 cup unsweetened pineapple juice
1 tablespoon garlic powder
1 tablespoon red pepper flakes
2 tablespoons low sodium soy sauce
1 pound of boneless, skinless chicken breasts
½ red bell pepper
½ green bell pepper
½ onion
2 tablespoons of canola oil, divided
1. Prepare the marinade by mixing the first four ingredients in a non-metallic bowl.
2. Cut chicken into 1/4 inch slices lengthwise.
3. Place the chicken in the marinade (the longer the better, up to overnight in the refrigerator).
4. Cut peppers and onion into 1/4 inch slices.
5. Heat 1 tablespoon of canola oil then sauté the peppers and onion until soft and slightly browned. Be sure to allow the peppers and onions to brown; this caramelizes the vegetables and brings out their natural sweetness. Set aside.
6. Heat one tablespoon of canola oil and sauté the chicken until cooked through, approximately 8 minutes.
8. Serve with all the fixings (see below).
Variations: This fajita recipe is also great with lean beef, pork, shrimp, or seasonal vegetables (peppers, onions, broccoli, cauliflower, zucchini, etc.)
Serve the fajitas family style with all the fixings!
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