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BEST fajita is ideal for grilled chicken breasts or thighs. Serve grilled chicken with your favorite fajita sauces!

Serve this Grilled Fajita Chicken with:
You can slice the chicken and put it on your bread.
Serve with coriander lemon rice / quinoa (recipe below)
Eat as it is!
Serve with a salad
Coriander Lime Rice / Quinoa for Fajita Chicken:

1 cup kinoa or rice and 2 cup chicken broth, chicken broth or water
1 tablespoon butter
1 large lemon (2 tablespoons of juice and 1 teaspoon of grated peel)
1/3 cup finely chopped coriander
Pepper and salt to taste


  • 1 pound boneless skinless chicken breasts, large breasts sliced in half, pounded to even thickness
  • 4 tablespoons olive oil separated
  • 1 large lemon (1/2 teaspoon zest, 2 tablespoons juice)
  • 1 and 1/2 teaspoons EACH: dried leaf oregano (not ground oregano), seasoned salt, ground cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon EACH: ground chili powder, paprika, crushed red pepper
  • 2-3 large peppers (I like to do 1 red, 1 green, 1 yellow/orange)
  • 1 yellow onion, sliced into thick rings
  • Optional toppings: pre-made guacamole, low fat or fat free sour cream, 1 can black beans (drained and rinsed), fresh lime, fresh cilantro (or green onions)
  • Serve over/with: charred tortillas, cilantro lime rice/quinoa (recipe in note section)


Chicken and Veggies

  1. Start by preparing the chicken. Remove excess fat; if using breasts, slice breasts in half and pound halves to even thickness (helps grill evenly!) In a large ziplock bag add the prepared chicken. In a small bowl, add 2 tablespoons olive oil, lemon zest and lemon juice, and the seasonings (1 and 1/2 teaspoons each of oregano, seasoned salt, ground cumin, 1 teaspoon garlic powder, 1/2 teaspoon each of chili powder, paprika, and red pepper flakes.) Whisk together until smooth. Remove 2 tablespoons of this mixture and set aside in the fridge. Pour the remaining mixture over the chicken and knead the mixture into the chicken. Place in the fridge for 2-4 hours (Don’t marinate longer than 5 hours).
  2. Preheat a grill to medium-high heat (about 450 degrees F.) Generously oil the grill (I drench a rolled-up paper towel in vegetable oil and, holding it with tongs, rub it over the grill grates. Don’t skip this step.) Rub vegetable or olive oil over the peppers and onion rings. Sprinkle the peppers and onion lightly with salt and pepper. Place the veggies on one half of the grill.
  3. Remove chicken from marinade and discard remaining marinade. Grill the chicken (on the other half of the grill) turning once halfway through grilling, about 4-6 minutes per side (until the thickest part of the chicken registers 165 degrees F.). Baste the chicken with the reserved 2 tablespoons of marinade as you grill and after flipping. Transfer the chicken to a plate and cover with foil. Allow the chicken to rest for a few minutes so the juices can re-distribute. Thinly slice the breasts. As you baste the chicken, flip the veggies too. Remove the peppers and onions when charred to your liking (about 10 minutes, turning every 3-4 minutes)

Put it Together

  1. Thinly slice the cooked chicken, slice the peppers and onion. Serve in tortillas or over rice/quinoa. (Prepare cilantro lime rice/quinoa if desired — recipe in notes section).
  2. Add your favorite toppings such as guacamole, sour cream, cilantro and/or green onions, lime juice, and/or black beans, etc.

Recipe Notes

Cilantro Lime Rice/Quinoa

  • 1 cup quinoa or rice and 2 cups chicken stock, chicken broth, or water
  • 1 tablespoon butter
  • 1 large lime (2 tablespoons juice and 1 teaspoon zest)
  • 1/3 cup finely chopped cilantro
  • Salt and pepper, to taste

Bring 2 cups of stock to a boil over medium-high heat. Stir in the butter and rice (or quinoa) and return to a boil. Reduce the heat to low, cover, and simmer until the rice (or quinoa) is cooked through and tender. Stir in the lime juice, lime zest, cilantro, and salt + pepper to taste.


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