Chicken Fajita Recipe

For some reason, I always feel like I get ripped off if I order chicken fajitas at my local Mexican food joint. Sure, the chicken fajitas usually come out sizzling on a hot skillet, but that doesn’t impress me. Remember, I’m picky when it comes to food, mi amigo! I guess my past chicken fajita experiences weren’t very memorable or life changing…

So what do I do? Well, I make it myself, duh! So I had some help from friends and family, but nevertheless, this chicken fajita recipe has gone through good rounds of trial and error, and has been perfected. I’m so happy that I no longer have to order any kind of chicken fajitas outside my home.

Try it and let me know what you think!

Chicken Fajita Recipe


Yield: 4 servings


  • 1/2 lb boneless chicken breast
  • 1/2 medium green bell pepper, sliced into strips
  • 1/2 medium red bell pepper, sliced into strips
  • (Feel free to add onions as well, I just ran out at the time I made this recipe)
  • 2 cloves garlic, minced
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp ground cumin
  • 1/4 tsp chili powder
  • 1 tsp dry parsley
  • 1 tsp oil
  • 1 tblsp lemon juice
  • 1 tsp cornstarch


  1. Clean the chicken. Pat dry a bit.chicken-breast-with-marinade
  2. Cut chicken into strips. Set aside.
  3. Mix all the above ingredients, except for chicken, bell peppers and garlic, together. This will be your marinade.
  4. Add chicken into the marinade. Mix well. Marinade for at least 1 hour. 2 hours recommended. (Remember, the longer the better.)
  5. Drizzle about 1-2 tblsp of oil into a skillet. Heat over high heat.
  6. Add garlic. Lower heat to medium high. Sautee until golden brown.
  7. Add chicken. Cook for about 3-5 minutes, until they become almost white.
  8. Add bell peppers. Cook for another 3-5 minutes.
  9. Add salt to taste.
  10. Serve with tortillas or over rice.