5 years ago

Chicken Fajitas


These easy chicken fajitas are a family favorite!

4 servings
Preparation time: 30 minutes plus 1 hour marinating time


  • ¾ cup dark Mexican beer
  • 2 tablespoons lower-sodium soy sauce
  • 2 tablespoons fresh lime juice
  • 1 tablespoon canola oil
  • 1 tablespoon Worcestershire sauce
  • 3 cloves garlic, crushed
  • 1 pound boneless, skinless chicken breast halves, cut across grain into ½-inch-thick strips
  • 1 cup sliced onion
  • 1 orange bell pepper, seeded and sliced
  • 1 yellow bell pepper, seeded and sliced
  • Cooking spray
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 8 (6-inch) flour tortillas
  • 1 jalapeño pepper, thinly sliced
  • Salsa (optional)
  • Reduced-fat sour cream (optional)
  • Fresh cilantro leaves (optional)


  1. Combine first 6 ingredients, stirring well.
  2. Place chicken in a zip-top plastic bag. Add ¾ cup beer mixture to bag; seal. Reserve remaining beer mixture. Marinate chicken in refrigerator for 1 hour, turning occasionally.
  3. Combine onion, bell peppers and remaining beer mixture in a zip-top plastic bag and seal. Marinate for 1 hour at room temperature.
  4. Heat a grill pan over medium-high heat. Coat pan with cooking spray.
  5. Remove chicken from bag; discard marinade. Sprinkle chicken evenly with salt and black pepper.
  6. Add chicken to pan; cook for 2 minutes on each side or until done. Remove chicken from pan; keep warm.
  7. Remove onion and bell peppers from bag; discard marinade. Add onion mixture to pan; cook for 6 minutes or until tender, turning after 3 minutes.
  8. Toast tortillas in pan, if desired.
  9. Place 2 tortillas on each of 4 plates and divide chicken mixture evenly among tortillas.
  10. Divide onion mixture evenly among servings.
  11. Garnish with jalapeño slices. Serve with salsa, sour cream, and cilantro, if desired.