Citrus Chicken Fajitas
This is a great dish to feed a crowd with as it is easily customizable!
Servings: 4 servings
- 1 1/2 lb chicken breasts
- 3 limes juiced
- 1 orange juiced
- 2 jalapenos sliced
- 1 tsp cumin
- 3/4 tsp garlic powder
- 1/2 tsp salt
- 1 Tbsp olive oil
- 3 bell peppers (any color, can also use some Poblano for a mild heat)
- 2 large red onion
- 1/4 tsp salt
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!