Skinny Latina Chicken Fajitas
Skinny Latina Chicken Fajitas

Skinny Latina Chicken Fajitas

Skinny Latina Chicken Fajitas

Recipe by Ana Quincoces


  • 3 boneless skinless chicken breasts cut diagonally (against the grain) into 1/2-to-3/4-inch slices

  • 3/4 cup Skinny Latina Marinade and Cooking sauce

  • 1 large red onion, thinly sliced

  • 3 multi color bell peppers, thinly sliced into strips

  • 2 tablespoons olive oil

  • the juice of one lime

  • 1/2 tablespoon chili powder

  • 1/2 tablespoon ground cumin

  • 1 teaspoon garlic powder

  • 1/2 teaspoon paprika

  • 1/2 teaspoon oregano

  • 1/2 teaspoon salt

  • 1/4 teaspoon pepper

  • 1/4 teaspoon pepper


    • Place chicken breast strips in a large resealable bag with the Skinny Latina Marinade and Cooking sauce and marinate for a minimum of one hour and up to 8 hours. Remove from marinade and pat dry.
    • Add the fajitas seasoning ingredients to a small mixing bowl and stir together.
    • Generously sprinkle the fajita seasoning on both sides of the chicken and use your fingers to press it into the chicken.
    • Heat the oil in a large skillet over medium high heat. Sear the chicken breast strips for about 7-8 minutes on each side.
    • Once the chicken has finished cooking, remove it to a plate and let it rest for a couple of minutes. Add the bell peppers and onion to the same skillet over medium heat and sauté for 4-5 minutes, stirring frequently.
    • Add the chicken back into the skillet, add a squeeze of fresh lime juice and stir everything together.

    • Serve immediately with tortillas and extra toppings such as sour cream, Pico de Gallo and guacamole.

    • Note: Add two tablespoons on Skinny Latina hot sauce to your sour cream for an extra zesty topping.