Pan Grilled Chicken Fajitas


Author: Dee McCaffrey
Description: No Description available
  • 1-1/2 pounds boneless skinless chicken breasts, fat removed and cut into strips
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon coconut oil
  • 3 tablespoons lime juice
  • 2 garlic cloves, minced
  • 1 cup cilantro leaf, chopped
  • 1 onion, peeled and sliced into thin strips
  • 1 green bell pepper, seeded and sliced into thin strips
  • 1 red bell pepper, seeded and sliced into thin strips
  • 2 tablespoons taco seasoning, divided use
  • dash of sea salt
  • dash of pepper
  • 8 (6-inch) stone ground corn tortillas, warmed
  • 1/4 cup reduced sodium chicken broth


Place chicken strips in a glass baking dish.

In a blender combine olive oil, lime juice, garlic, cilantro, 1 tablespoon taco seasoning, salt and pepper. Blend until smooth and pour over the chicken strips. Cover with plastic wrap and let chicken marinate in the refrigerator for 30 minutes or longer.

Heat chicken broth and coconut oil in a large skillet over medium heat.

Add onions and peppers. Sprinkle with the remaining taco seasoning and cook, stirring frequently, until they are tender and begin to brown. Transfer onions and pepper to another dish or bowl.  Keep the skillet nearby but off the heat.

Remove chicken from marinade and add it to the skillet.  Discard marinade.  Return the skillet to the heat and cook the chicken for 5 to 7 minutes, stirring frequently, or until no longer pink in center.  Serve hot with onions and peppers, and warm tortillas.


Nutrition per serving: 433 calories; 14 g Total Fat; 5 grams saturated fat; 40 g protein; 37 g carbohydrates; 3 grams dietary fiber; 96 mg cholesterol; 406 mg sodium.


Preparation Time: 30 min Difficulty:very simple
Portions:4 servings Amount:4oz
Country/Region: Costs per Portion:
Vegetarian:No lactose free:Yes
gluten free:Yes Calorie:433
Fat:14g Protein:40g
Last Updated:Sat 22 Jun 2013 12:14:12 PM MST viewed:5367 times viewed