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Citrus Marinated Skillet Chicken Fajitas ~ Succulent chicken breasts sliced into strips and marinated in herbs, spices, and fresh citrus juices, skillet cooked with onions and peppers for a quick, hearty, wholesome family dinner ~ The Complete Savorist by Michelle De La Cerda

Citrus Marinated Skillet Chicken Fajitas

Course: Dinner
Cuisine: Mexican
Servings: 4
Author: Michelle De La Cerda

Succulent chicken breasts sliced into strips and marinated in herbs, spices, and fresh citrus juices, skillet cooked with onions and peppers for a quick, hearty, wholesome family dinner.

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Ingredients

  • 1 ½ lbs. Chicken breast (about 3 breasts); sliced into strips

Marinade

  • ¼ cup fresh lime juice (apx 3 limes)
  • ¼ cup fresh orange juice (apx 1 large/2 medium oranges)
  • 4-6 cloves garlic; minced or grated
  • ½ tsp. chili powder
  • ½ tsp. cumin
  • ½ tsp. oregano (Mexican preferred)
  • ¼ tsp. black pepper
  • ¼ tsp. table salt
  • ¼ cup fresh cilantro; roughly chopped

Fajitas

  • 3 bell peppers; various colors; thinly diced
  • ½ medium yellow onion; thinly sliced
  • 2 tbsp. high heat cooking oil
  • 1 lime; sliced into wedges

Optional Ingredients

  • Tortillas; corn and/or flour
  • Sour Cream
  • Cheese
  • Avocado
  • Cilantro

Instructions

Marinating

  1. Slice the chicken; place in a large bowl or a zip-seal bag. 

  2. In another bowl, mix all the marinade ingredients together and whisk until combined.

  3. Pour the marinade over the chicken; making sure the chicken is thoroughly coated. 

  4. Place chicken in the refrigerator for at least 1 hour, but up to over night; occasionally tossing the chicken to ensure even coating. 

Cooking

  1. When ready to cook; remove the chicken from the refrigerator; slice the onions and bell peppers and set aside. 

  2. Heat a large 12” skillet (cast iron preferred) over medium high heat. 

  3. Once skillet is hot, add the oil. 

  4. Add the chicken (but not the marinade) to the hot skillet and cook for 3-5 minutes, stirring frequently. 

  5. Allow the chicken to get some color. (Some marinade clinging to the chicken is ok)

  6. Remove the chicken from the skillet and set aside; it will not be fully cooked.

  7. Bring the heat back up on the skillet and add the onions and peppers; cook for approximately 4 minutes or until they have begun to soften and start to brown. 

  8. Once onions and peppers have begun to soften and brown, add the chicken back to the skillet, along with any released juices. 

  9. Add 2-3 tablespoons of the marinade to the skillet and cook altogether for another minute or two, or until the chicken is no longer pink.

  10. Serve immediately while hot with desired toppings, squeeze fresh lime over individual portions.