Chicken Lime Fajitas

November 2, 2015

As the seasons transition, I tend to find myself in a perpetual state of freezing. Last week I asked my husband if we could turn the heat on once our townhouse dropped below 60 degrees. He calmly reminded me that we would be back up into the 60s and it would warm up in a couple days. So of course, I threw myself a huge pity part and pouted like a 4 year old. Yes, I am ashamed.


With the cooler temperatures I find that having a salad every day for supper doesn’t really cut it any more. It doesn’t warm me up, and if it doesn’t make me warm, it’s not going to work out. (Although I still seem to make room for ice cream on a regular basis….it’s different, I swear).

But when we aren’t having bread with a side of soup (see what I did there), I tend to lean toward meals with a Latin flair. All of vegetables and chicken and glorious blend of spices make for a meal that is both health and nourishing. It is all things wonderful.

This recipe is so simple, and the addition of lime really tops it off. I ate these for 4 straight days and did not get even the tiniest bit sick of it! Enjoy!!

XOXO – Emmy Lou Lou


Chicken Lime Fajitas

  • Servings: 8
  • Time: 30 Minutes
  • Difficulty: Easy
  • Print

• 2 pounds chicken breast stir fry pieces
• 2 green peppers, sliced
• 2 red peppers, sliced
• 1 yellow onion, sliced
• 1 tablespoon olive oil
• Juice of 1 lime
• 1 tablespoon cornstarch
• 2 teaspoons chili powder
• 1 teaspoon salt
• 1 teaspoon paprika
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ¼ teaspoon cayenne pepper
• ½ teaspoon ground cumin
• Corn tortillas
• Cilantro
• Roma tomato, chopped
• Sour cream

• Warm oil over skillet on medium high heat.
• Add chicken, lime juice, and spices. Cook until cooked through, about 7 minutes
• Add onion and cook until wilted.
• Add peppers and cook until just slightly softened, about 3-4 minutes
• Serve on corn or flour tortillas with your choice of toppings.

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