Friday Fajitas

Well, technically they’re Thursday Fajitas, but that doesn’t sound so cute, does it?

Mexican food is kind of sort of a main food group in my home because – well, because it’s just so darn good! I think that Mexican food has a negative connotation amongst healthy eaters, and I can’t really blame them. Most Mexican dishes have loads of cheese, fried peppers and over-sized meals. But if you make the right choices {like skipping the sour cream}, Mexican food has ingredients {spices, vegetables, proteins} that can make a powerful impact to your health. My all time favorite Mexican dish is steak fajitas and it sounded so good for dinner last night. We didn’t have any steak, so I was forced to opt for chicken.


| Chicken Fajitas

2 Chicken Breasts

1 Large Red Onion, halved & sliced

3 Bell Peppers of any color, stem & seeds removed, sliced

1 TSP Olive Oil


1 TBS Olive Oil

2 Garlic Cloves

1 small or 1/2 large Jalapeno, stem and seeds removed

1/2 C Cilantro

2 TBS Lime Juice

1 TBS Chili Powder

2 TSP Cumin

3/4 TSP Cayenne Pepper

1/2 TSP Salt

In a food processor {I used my super-awesome Ninja}, blend all of the marinade ingredients until liquified. Place the chicken breasts in a baking dish and pour the marinade over, making sure every part of the chicken is soaked. Let it sit for at least an hour.

After the chicken has marinaded, bake the chicken in a preheated 375 degree oven for 20-25 minutes. While the chicken is baking, cook the peppers on the stove on medium-high heat in a TSP of olive oil for 7 minutes, stirring occasionally. After the 7 minutes, add the sliced onions cooking for an additional 5-10 minutes, or until the peppers and onions are cooked through. Remove from the pan.

When the chicken is done, set your oven on high using the same pan from the veggies, and sear each side of the chicken for 1-2 minutes, or until the chicken is nicely browned.

We serve ours with black beans, pico de gallo and occasionally Spanish rice.




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