Fajitas are always a winner at our house - they are quick and easy for me so I don’t mind whipping them up whenever they are requested, and they do of course fall into the mexican category which is a particular favorite at our house. These were previously on the blog, but I made them again while I was on vacation for the holidays and took new pictures, so I’m bringing it back to the top.
I cook the veggies in the cilantro and lime mixture so that I don’t have to marinade the chicken. Lazy or genius? You decide!



Chicken Fajitas

Yield: 2-4 servings

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes


1lb. chicken, cooked and sliced
1 red pepper, sliced thinly
1 red onion
1/2 can of corn
Cilantro - a lot of it!
1 lime
Shredded cheese
Avocados or guacamole
Any other toppings you want!


Fry up a pound of chicken in a skillet, add a little bit of pepper and olive oil. Cut the red pepper and onion into thin strips, quarter a lime, and squeeze one piece into the skillet with the vegetables, add the corn, and 3 tablespoons of cilantro.

When the chicken is done, cut it into strips. The veggies are done when the onion is slightly translucent, and everything is heated through.

Heat your tortillas if you want and load them up!


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