margarita chicken fajitas


It’s the weekend, so why not catch a buzz from your chicken?  Healthy delicious protein.

Amazing recipe adapted from Gimme Some Oven


  • 4 chicken breasts, sliced into chunks
  • 3 bell peppers, sliced
  • 10 oz. white button mushrooms, sliced
  • 1 onion, sliced
  • olive oil
  • garlic powder, salt & pepper
  • corn tortillas, warmed


  • 1/3 cup tequila
  • juice of 4 limes
  • juice of 1 large orange
  • 1/2 tsp ground cumin
  • 1/4 tsp cayenne pepper


In a small bowl, whisk together the marinade ingredients.  Reserve 1/4 cup of the marinade.

In a large ziploc bag, add the remaining marinade and chicken and toss to coat.  Refrigerate for atleast one hour.

In a large skillet, saute the bell peppers, onion and mushrooms with olive oil and season with salt, pepper and garlic powder to taste.  Work in batches, as overcrowding your pan will prevent even cooking.  Cook them until just crisp tender.  Set aside in a tupper, when done.

Heat the same skillet with a drizzle of olive oil.  Add the chicken and cook on medium high heat until cooked through, about 3-4 minutes per side.

Next, add the veggies back to the skillet, with the chicken, and toss all with the reserved marinade.

Optional add ins:  Guacamole, salsa/pico de gallo, fresh cilantro, sour cream or greek yogurt, shredded cheddar, etc.

Yields 4 servings.

…delicious happens

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