Marinated Roasted Chicken Fajitas

Brandon loves fajitas. He always has, me…well, it’s been a struggle, but I’m getting there. This sounds odd, but I’ve never been a big fan of crunchy, undercooked onions and I detest the bitterness in green bell peppers. So, by incorporating a mix of one green and one red bell pepper and roasting the living day lights out of  the onion & and the peppers, the caramelization adds sweetness, and takes care of any possibility of undercooked crunchiness.


  • 1 1/2 lbs chicken breasts
  • 1 large red onion
  • 2 large bell peppers
  • Lime wedges, avocado & any other Mexican accoutrements

Marinade Ingredients

  • 3 T olive oil
  • 1 T chili powder
  • 1 T S.O.C. (sweetener of choice, we used brown sugar)
  • 1/2 t ginger
  • 1/2 t cinnamon
  • 1/2 t garlic powder
  • s&p


Slice the chicken in 1/2 lengthwise, to make them thinner and therefore, quicker cooking. Prick the chicken breasts, all over, with a fork and place in a zip-top bag. Why prick? Well, it’s not a scientifically proven fact, but I think it lets some of the marinade to get inside the chicken, allowing it to stay tender and moist.

Combine all the marinade ingredients in the zip-top bag, then shake-n-smush, to cover all the chicken pieces.

Let marinate in the fridge for at least 30 minutes and up to a day.

Slice the onions and peppers into strips and place onto a baking sheet. Drizzle with a bit of oil and some s&p over the top. Use your hands to toss and combine. Roast in the oven until the onions have caramelized, about 20 minutes at 400ºF.

While the peppers and onions are going, heat a saute pan over medium-high heat and saute the chicken until the marinade has developed a nice crust on each side and chicken is cooked through–about 7 minutes total–depends on the thickness of the breast.

Slice the chicken and serve it over the roasted onions and peppers. Top with a squeeze of lime juice and any other fajita fixins’ you like.


12 responses to “Marinated Roasted Chicken Fajitas”

  1. I’m with you on the green bell peppers. I’m not a fan of them at all! I usually do fajitas with red and yellow bell peppers (not using green at all). Sweet onions make it tasty as well. Your marinade looks good. I look forward to trying it!

  2. I always use red peppers in my fajitas, and my husband really prefers his onions on the well-done side so I cook the heck out of them.

  3. I must be the only one that loves green bell peppers. My family can’t stand them cooked or not, but to me they’re just so crisp and delicious — especially raw.

  4. Richard, you are not alone. I LOVE green bell peppers-raw, cooked, it doesn’t matter.
    I made these tonight and they were DELICIOUS. For some odd reason, I didn’t have any chicken breast in the house so I just used steaks (not sure exactly the cut) and it was great. I used coconut nectar for the sweetener and added about a tablespoon of coconut aminos because the restauraunt I worked in during college used some soy sauce in their fajitas, so I figured what the heck.
    Anyway, just wanted to say thank you for a delicious recipe that I will be making again and again.

  5. i love ’em too. i wonder if the reason green bell peppers are offputting to some is because they’re technically unripe…and thus the plant would prefer not to be consumed yet (if you buy into a symbiotic relationship of consumption of fruit to disperse seeds by animal waste). just food for thought.

    thanks for the comments all! jenny, so glad they worked out. others may want to try the steak route.

  6. I can’t stand peps either; I do fajitas, I sub some sauteed mushrooms!

  7. I made this for dinner last night, and it tasted great served with avocado and home-made roasted tomato salsa. For some reason, though, I didn’t feel like it tasted fajita-y. I think next time I’ll increase the chili powder and add some cumin (maybe even to the vegetables) for a little more kick. Still, I sent my husband a picture of dinner, and he was very sad to miss it!

  8. Holy moses. I am literally eating this as I write. I converted this into a salad (just served it over some iceberg and avocado) and don’t even need dressing. THAT GOOD. The chicken is perfect. The seasoning is amazing. The peppers are amazing, and I would bet onions would be if I had taken the time to go buy them. The thing that thrills me about this meal is I had everything on hand. The same can be said for the Paleo Orange Chicken recipe on this website that I made last night (which by the way was also incredible)

    I really love the fact that all these meals are do-able, healthy and affordable… this coming from a college student who is just learned how to cook and is trying to eat healthy on a budget.

    I will ABSOLUTELY make another recipe from this website. Thanks for the great great recipes!

    1. so kind of you. thanks erica!

  9. […] Lettuce Wraps & Marinated Roasted Chicken Fajitas – great […]

  10. I made these tonight, and they are hands-down the best fajitas I’ve ever had! The chicken is perfectly seasoned, and the roasted veggies are perfection! They are on my dinner menu rotation now! Thank you!

  11. This is the second I’ve made this for the fam and this chicken marinade makes amazing flavorful chicken! There are never any leftovers! SO good and easy. Thank you!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.