Lime Chicken Fajitas you’ve got be thinking Cinco de Mayo fiesta with these little babies!!

Lime Chicken Fajitas

I LOVE lime!! Fresh limes especially 🙂 So, when my friend, Mya, started telling me about her Lime Chicken Fajitas recipe I could hardly wait to give them a try!

AND what better timing than with Cinco de Mayo just a couple of days away

* I adapted this recipe from my friend Mya 🙂 Thanks for sharing!

: Lime Chicken Fajitas

: Ingredients for Lime Chicken Fajitas

: Squeeze the orange, pour juice into ziplock bag with the top folded down

: Squeeze limes and add to bag

: Mince onion and garlic, add to bag

: Add spices to bag

: Add 1 Tbsp olive oil to bag

: Zip bag closed and mix with hand until incorporated

: Add chicken to bag, close, and mix again until well covered

: Refrigerate chicken for at least 30 minutes, longer if stronger flavor desired

: In a large fry pan sprayed with cooking spray, drain off most of marinade and cook chicken

: Cook for 3-5 minutes or until browned, stirring frequently

: Slice onion in half top to bottom, thinly slice in opposite direction and it will fall apart into slices

: When chicken is cooked, remove from pan and add veggies with reserved marinade

: When veggies are crisp-tender, add chicken back to pan and cook 2 min more

: Serve on whole grain tortillas, add desired toppings! Enjoy!!

Lime Chicken Fajitas… are festive and healthy and super good!! You’ll totally want to make them for your Cinco de Mayo Fiesta 🙂

Yield: 8

Lime Chicken Fajitas...

Ingredients

1/4 C lime juice, 2 limes, squeezed
1/4 C orange juice, 1 orange, squeezed
1 Tbsp olive oil
1/2 tsp salt
1 garlic clove, minced
1 Tbsp minced onion
1 tsp ground cumin
1 tsp oregano leaves
1/2 tsp cilantro leaves
1/2 tsp pepper
1 1/2 lbs chicken breast, cut into thin strips
1 green pepper, thinly sliced
1 red pepper, thinly sliced
1 medium onion, thinly sliced
8 whole grain tortillas

Instructions

In a large ziplock bag with the top folded down, combine the first 10 ingredients.
Close top and mix with hand to incorporate.
Reserve 1/8 C marinade to cook with peppers.
Add chicken to ziplock bag, close top, mix until covered well.
Refrigerate for at least 30 minutes, longer for stronger flavor.
In a large fry pan, sprayed with cooking spray, warmed to medium high, drain off most of the marinade and add chicken, cook 4-5 minutes or until lightly browned, stirring frequently.
Remove from skillet.
In the same pan add peppers, onions, and reserved marinade, cook 4-5 minutes or until crisp-tender, stirring.
Return chicken and cook 2 additional minutes.
Place mixture in warmed tortillas.
Serve with assorted toppings, if desired.