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Spicy Chicken Fajitas

I usually don’t participate in all the New Year’s resolutions but this year I actually thought, I’m going to make an effort to start cooking more adventurous dishes. Mexican is one of my favourite cuisines because it’s so easy to throw something amazingly tasty together really quickly. I also recently discovered a new Mexican restaurant that I absolutely love and have visited three times in the past month! There are surprisingly lots of Mexican restaurants that do takeaways so you can even order something in from home using Grubhub (every now and again is ok). I know we have a lot of UK readers too, so just for you, try looking for your local Mexican here.

For this post, I’m going to focus on a quick and easy recipe I tried the other day for spicy chicken fajitas. This is actually much healthier than you would think as it is made with chicken breast, which is a lean meat and provides you with a good amount of protein. It also contains vegetables, predominantly peppers, but I also like to add some lettuce leaves and tomatoes to my dish. You can add others in according to your tastes.

Personally, I like to make this dish with more peppers and less chicken but you can always do it the other way around if you’re looking to get some more protein into your diet.

Spicy Chicken Fajitas
Recipe type: entree
Cuisine: Mexican
  • 300g boneless, skinless chicken breast, cubed
  • 2 red peppers and 1 yellow pepper
  • ½ a large onion
  • 2 Tbsp. fresh lemon juice
  • 1 Tbsp. grape seed oil
  • 5 tsp. dried oregano
  • ½ tsp. paprika
  • ½ tsp. crushed red pepper flakes
  • 5 tsp. cumin
  • ½ tsp. chili powder
  • 1 tsp. garlic powder
  1. Prepare the chicken by cutting it into cubes and placing it in a resealable plastic bag.
  2. Whisk together the ingredients for the marinade and then pour this over your chicken. Seal the bag and set the chicken to one side.
  3. Slice the peppers and onion thinly.
  4. In a large pan, heat 1 tbsp. of rape seed oil then add in the peppers and onions to cook on a medium-high heat until the peppers are tender.
  5. Remove the mixture from the pan and place into a large mixing bowl. Cover the mixture with cling film.
  6. In the same pan, cook the chicken over a medium-high heat for about 6 minutes or until no longer pink. Add the pepper mixture to the pan to heat.
  7. Top with salsa, lettuce leaves and hot sauce according to your taste.

Plate up and enjoy – seriously, enjoy!

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