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This is one of me and my boyfriend's favorite summertime recipes! Real easy to heat up the leftover stuffing for a quickly ready healthy and tasty meal! Note that I wrote this recipe with at least 4 leftovers in mind...

Difficulty: Easy - for beginners
Serves: loads

Preparation time:
Cooking time:


Chicken marinade ingredients

* 2 tbsp Lime juice
* 2 tbsp Corn oil
* 1 tsp chili powder
* ½ tsp cayenne powder
* 1 tsp pepper
* 1 tsp cumin
* 1 tsp coriander
* 1 tsp oregano
* Pinch ground cloves
* Pinch ground cinnamon
* ½ tbsp Garlic powder
* ½ tbsp Onion powder

Veggie mix ingredients

* 3 sweet bell peppers (avoid green, unless you really love green peppers)
* 1 large onion (I sometimes like to use a red onion, for the color it gives the mix)
* 2 zucchinis
* 3 tbsp lemon juice
* 3 dashes Tabasco sauce
* Salt & pepper to taste

Rest of the ingredients

* 4 skinless & boneless chicken breasts
* Salsa
* Sour Cream
* Shredded cheese (a mix of cheese that has tomatoes and chili peppers is apparently delicious... so my boyfriend says)
* Soft tortillas


In a small bowl, mix all of the chicken marinade ingredients together using a fork or small whisk (start with mixing the lime juice and corn oil together 1st). Set aside.

Cut the chicken breasts into approx. 1 inch thick slices, width-wise. Place the slices of chicken into a sealable plastic container (you can also use a large freezer Ziploc bag). Pour the marinade mix in with the chicken and shake well. Place the container in the fridge while you prepare your veggies.

Cut the peppers into approx ½ inch slices, lengthwise. Cut the large onion into approx ½ strips. Cut the zucchinis into 2 pieces, lengthwise and widthwise, and then into approx ½ slices, lengthwise.

Using a large wok (if you don’t have a large wok, make sure you make this recipe much smaller than what is written in the ingredients list or you won’t have enough space!), heat up approx 2 tbsp of corn oil, on medium-high heat. Once the oil is ready, place all of your veggies into the wok, and stir. Stir in the lemon juice, the Tabasco sauce and the salt and pepper. Cook the veggies until they are tender to your taste (some people prefer the veggies a bit more crunchy while others prefer them quite tender). I personally leave them in there a good 10 minutes.

Once ready, remove the veggies from the wok and set aside. Still on medium-high heat, put the chicken strips into the wok, and cook while stirring until the chicken is no longer pink inside. This takes approximately 10 minutes, but make sure you check one of the thicker pieces on the inside before assuming they are ok (don’t want to be the cause of a hospitalization here!).

And that's it. All you have left to do is build your fajita! You know the drill! (I personally only put salsa on my fajitas – don’t like sour cream or cheese…). And for those of you who aren’t afraid of just winging it, you’ll enjoy much more making these fajitas if you don’t measure anything at all, and just go with proportions…


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