Tonight’s adventure was Garlic Lime Chicken Fajitas. But, before I take too much credit, I fully admit that this is from one of those McCormick spice kits that have the spices measured for you and all you do is follow the directions on the back. Did that prevent any major kitchen mishaps? No… what an adventure, but it was another great dinner!

Disaster number 1 of the night was that I totally didn’t read the directions first and went to cook the fajitas only to realize the meat had to marinate for 30+ minutes. So, I quickly mixed the spices with orange juice and lime juice and began the 30 minute marinade. While the chicken marinated I worked on slicing the onion and green pepper. After the 30 minutes was up I grabbed the EVOO to add to the pan only to realize that it was supposed to go in the marinade. Oh well… Disaster #3 you will read about below in the recipe!

This was a quick, easy, delicious dinner… one that I am sure will grace our dinner table again in the future. However, I suspect the prep and cooking will go much better next time around!

Garlic Lime Chicken Fajitas- Easy Directions
Buy the McCormick spice packet in the baking aisle and follow directions on back 🙂

Garlic Lime Chicken Fajitas- Real Directions

1 tsp minced garlic
1 tsp minced onions
3/4 tsp ground cumin
3/4 tsp oregano leaves
1/2 tsp cilantro
1/2 tsp pepper
1/2 tsp salt
1/4 cup each lime and orange juice
2 tbsp olive oil
1.5 lbs boneless skinless chicken breasts, cut into thin strips (I did this after they were cooked)
1 medium green or red bell pepper, cut into thin strips
1 medium onion, thinly sliced
8 flour tortillas (8-inch)

1. Mix juices, olive oil, and spices in a small bowl. Reserve 1/4 cup of the marinade (and don’t spill it all over the kitchen before using it! Disaster #3). Place chicken in large resealable plastic bag and pour in remaining marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor. While chicken marinates, cut pepper and onion.

2. Cook and stir chicken in large heated skillet on med-high heat for 4 mins. on each side or until cooked through. Remove chicken from skillet and set aside. Add bell pepper, onion, and reserved marinade to skillet; cook and stir for 5 minutes or until pepper is tender.

3. Return chicken to skillet. Cook 2-3 minutes or until chicken is heated through. During this time microwave your tortillas covered with a wet paper towel for 30 seconds to make the tortillas warm.

4. Spoon chicken mixture into tortillas. Serve with assorted toppings, if desired. We ate ours plain and there was plenty of flavor!

*Note- now that I have gotten into the make-ahead freezer dinners, I would consider preparing the marinade in large batches and freezing the chicken in the marinade. Defrosting in the marinade allows the meat to soak up so much more flavor and moisture.

** Double Note- this recipe gave me major heart burn that lasted for a day despite maxing out the dosage of TUMS recommended in a 24 hour period. Will try again though 🙂


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