Chicken Fajitas

I have been a little un-inspired in the kitchen lately. So when I got a reader request for a fajita recipe, I got a little excited about trying to switch it up. I know what you are thinking…Paleo fajitas…chicken, veggies…bleh! I thought the same thing at first, but decided to try and come up with a killer marinade and some awesome toppings to make this a must-have meal! I think I finally got it…or at least my family thought so!

Here’s a pic of the bag

In case you haven’t figured it out about me, I like to cut corners any chance I get. In this recipe, I used bagged frozen peppers and onions from Trader Joe’s. The ingredients are legit and it simply makes my life easier. If you don’t have a Trader Joe’s close, or would prefer to use fresh veggies…by all means! I promise, I won’t take it personally.


Chicken Fajitas


  • 3 lbs. chicken breast, pounded to about 1/2 – 3/4 inch thick
  • 2 bags of Fire Roasted Peppers and Onions from Trader Joe’s ( or 1 red pepper, 1 yellow pepper, 1 green peppers, and 2 onions thinly sliced)


  • 1/2 cup extra virgin olive oil

    Yummy marinade!

  • 1 tablespoon sea salt
  • 1 tablespoon cumin
  • 1 tablespoon dried oregano
  • 1 tablespoon lime juice (or 1-2 limes squeezed)
  • 1/4 cup fresh cilantro, chopped
  • 2 garlic cloves, minced


  • pico salsa*
  • guacamole
  • butter or romaine lettuce leaves


  1. Whisk marinade ingredients together
  2. Place flattened chicken into a casserole dish and pour the marinade over the meat. Marinate for at least 30 minutes or up to 24 hours.
  3. Heat grill to medium heat and put chicken on the grill. Grill approx. 4 minutes on each side. The chicken will cook faster than normal because of the thickness.
  4. While the chicken is grilling, make your fixins! See Pico Salsa recipe below
  5. Remove chicken from grill and set aside to cool a bit.
  6. Throw your bags of peppers and onions in a skillet over medium heat and cook until they get soft. (If you are using fresh veggies, just throw them in a skillet with a couple of tablespoons of coconut oil (or grass-fed butter) and cook until peppers are soft and onions are translucent)
  7. Slice chicken breasts and toss with the veggies.
  8. Serve in lettuce leaves topped with your fixins! Yum!

Pico Salsa

  • a container of store-bought fresh pico de gallo (or you can make your own…I prefer shortcuts!)
  • 4 oz. tomato sauce
  • a handful of cilantro, chopped
  • garlic powder, to taste

Toss all ingredients together. Pretty simple, right?




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