Cilantro Lime Chicken Fajitas

Cilantro Lime Chicken Fajitas are loaded with colorful pan seared bell peppers and topped with the perfect vinaigrette. A spectacular and healthy meal that is easy to prep and quick to cook.

Taco Tuesday called for something a little different this time around.   This week’s it’s these Cilantro Lime Chicken Fajitas that are crazy easy to whip up.  I made them early in the day and had them for lunch (just to make sure they were edible, you know) and had no problem having them again for dinner.

Cilantro Lime Chicken Fajitas

One of my favorite things to order when we go to a Mexican restaurant is chicken fajitas.  Ok….every time I go to a Mexican restaurant I order chicken fajitas.  Even now that I am gluten free and don’t eat tortillas, I love them just the same.

It’s kind of like when I order a cheeseburger with no bun.  It’s just as scrumptious to me to pile on all the toppings without the bread.

But, if you are not gluten free, just go right ahead and serve them on your favorite tortilla or even a piece of romaine lettuce for a low carb option.  Be sure to pile on as many of your favorite toppings as you’d like too.

They even make a fabulous addition to a rice bowl as well.  If you happen to have any leftovers.

Cilantro Lime Chicken Fajitas Ingredients

Chicken Marinade

1/4 cup light olive oil

2 garlic cloves, minced

1/2 cup cilantro

1 tsp. cumin

1 tsp. chili powder

Cilantro Lime Vinaigrette:

1/2 cup light olive oil

2/3 cup cilantro

2 garlic cloves, minced

2 tbsp. honey

2 tbsp. white vinegar

Juice of 2 limes

Fajitas

3 chicken breasts, cut into strips

3 large colored bell peppers, cut into strips (1 red, 1 yellow, 1 orange or green)

Totillas or romaine lettuce leaves (for wrapping)

Favorite toppings: like sour cream, avocado, lettuce, tomatoes, etc.

How to Make Cilantro Lime Chicken Fajitas

Place all ingredients for the vinaigrette in a food processor or blender and blend completely. Refrigerate.

Place the ingredients for the marinade in a bowl and blend well.

Pour 1/2 of the marinade into a bowl or Ziploc bag. Add the chicken to the marinade.

Pour the other half of the marinade into another bag or bowl and add the sliced onion and peppers to it.

Let the chicken marinate for a few hours or overnight. (It is still taste great even if you don’t have time to marinade, which was me today)

Heat a large sauté pan over medium high heat.

Add the vegetables (without the marinade) to the pan and cook, tossing until the veggies are crisp but golden brown. Remove from pan.

Add the chicken and marinade and cook for 2-3 minutes, or until chicken is fully cooked and slightly caramelized.

Toss the veggies back in with the chicken and warm slightly.

Wrap in tortillas or romaine lettuce leaves

Add your toppings

Drizzle with cilantro lime vinaigrette.

ENJOY!!!

Love Mexican recipes? Be sure to try these as well:

Mexican Chicken Zucchini Skillet

Mexican Zucchini Boats

Southwest Quinoa Salad

Creamy Chicken Enchiladas

Barbacoa Beef Recipe

Cilantro Lime Chicken Fajitas

Cilantro Lime Chicken Fajitas are loaded with colorful pan seared bell peppers and topped with the perfect vinaigrette. A spectacular and healthy meal that is easy to prep and quick to cook.

5 from 2 votes

Print Pin Rate

Course: Main Course

Cuisine: Mexican

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Servings: 6

Calories: 365

Author: Sherri Hagymas

Ingredients

Chicken Marinade

• 1/4 cup light olive oil
• 2 garlic cloves minced
• 1/2 cup cilantro
• 1 tsp. cumin
• 1 tsp. chili powder

Cilantro Lime Vinaigrette:

• 1/2 cup light olive oil
• 2/3 cup cilantro
• 2 garlic cloves minced
• 2 tbsp. honey
• 2 tbsp. white vinegar
• Juice of 2 limes

Fajitas

• 3 chicken breasts cut into strips
• 3 large colored bell peppers cut into strips (1 red, 1 yellow, 1 orange or green)
• 6 Totillas or romaine lettuce leaves for wrapping
• Favorite toppings: like sour cream avocado, lettuce, tomatoes, etc.

Instructions

• Place all ingredients for the vinaigrette in a food processor or blender and blend until emulsified. Refrigerate.
• Place the ingredients for the marinade in a bowl and blend well.
• Pour 1/2 of the marinade into a bowl or Ziploc bag. Add the chicken to the marinade.
• Pour the other half of the marinade into another bag or bowl and add the sliced onion and peppers to it.
• Let the chicken marinate for a few hours or overnight. (It is still taste great even if you don't have time to marinade, which was me today)
• Heat a large sauté pan over medium high heat.
• Add the vegetables (without the marinade) to the pan and cook, tossing until the veggies are crisp but golden brown. Remove from pan.
• Add the chicken and marinade and cook for 2-3 minutes, or until chicken is fully cooked and slightly caramelized.
• Toss the veggies back in with the chicken and warm slightly.
• Wrap in tortillas or romaine lettuce leaves
• Add your toppings
• Drizzle with cilantro lime vinaigrette.
• ENJOY!!!

Nutrition

Calories: 365kcal | Carbohydrates: 49g | Protein: 14g | Fat: 13g | Saturated Fat: 2g | Sodium: 405mg | Potassium: 846mg | Fiber: 13g | Sugar: 8g | Vitamin A: 1835IU | Vitamin C: 47.3mg | Calcium: 55mg | Iron: 4.3mg

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