Mexican food tends to have a bad reputation for being greasy, heavy, and unhealthy as a lot of the dishes we have come to associate with Mexican food tend to have a lot of cheese, sauce, and similar ingredients. But there are a lot of options for Mexican food! I tend to prefer my Mexican food on the lighter side, more so aligned with the more traditional Mexican dishes, and these Citrus Chicken Fajitas are one of my favorite things to make!
One of my favorite lighter Mexican dishes to make is this recipe for Citrus Chicken Fajitas. I love to make these with flank steak also, but chicken is typically easier to have on hand and healthier. The marinade gives these fajitas a great tang and all of the fresh ingredients shine. It is amazing how great just a few ingredients make this dish taste. This would also taste great with some grilled shrimp!
There is a lot of flexibility in this dish and ways for each person to customize their own. I love using my Green Chile Rice with the fajitas because it has a great subtle flavor that does not detract from the chicken and peppers. I also love to top my fajitas with fresh ingredients like my Pico de Gallo and Better than Chipotle Guacamole.
This is perfect for any picky eaters that you may have because you can lay out all of the ingredients and toppings and let them go at it. I love to use extra peppers and onions on mine, where my husband loads up on the chicken.
Assembly and Toppings
- grated cheese
- pico de gallo (see link to recipe below)
- guacamole (see link to recipe below)
- sour cream
- fresh cilantro
- green chile rice (see link to recipe below)
- lime wedges
- In a ziploc bag, combine the chicken, lime juice, orange juice, jalapenos, cumin, garlic powder, and salt. Let chicken marinate in the refrigerator for 2-4 hours. (You do not want to let it marinate overnight because the acid in the citrus will start to cook the chicken).
- Empty contents of chicken marinade into a dish and drizzle with olive oil. Bake chicken at 350F until cooked through. You can also grill the chicken and discard the marinade. Set aside to rest.
- If you are serving these with rice, start the rice now. Try the Green Chile Rice below, this is what I use!
- Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-high heat. (The higher heat will give the vegetables color). Add bell peppers and onions. Cook until they reach your desired doneness. For crisper vegetables, this will take approximately 5-8 minutes. For softer, caramelized vegetables, this will take approximately 10-14 minutes. When vegetables are done, add 1/4 tsp salt and stir.
- Slice chicken into strips.
- Let each person assemble their own fajitas as desired. I like to put rice inside of mine, like a burrito. Both corn and flour tortillas are great here. Have fun and mix things up!