Chicken Fajitas

Chicken Fajita's-pint.jpg

This recipe has got it all going on!

  • You can prepare it in advance

  • Whole30 and paleo compliant, the flour tortilla is optional!

  • Marinade makes a double batch, freeze some for one of those days

  • Healthy and easy meal planning

  • And delish!!!

This is one of those recipes that lives on a "recipe card", do you remember those? For you younger folks, it is how we shared recipes back in the day, not by snapchat or hashtags šŸ˜.  I have some that were hand written by family members or friends and are now real treasures! This recipe came from a co-worker who I thought made the best fajitas Iā€™d ever had!  The card has now been in my recipe file for about 25 years, and still a favorite!


This is a large quantity of marinade, enough to cover a double batch of meat.  For example, this photo is 8 chicken breasts sliced up and marinating in one serving of the marinade, and it could even fit more!  If you want to serve a smaller amount cut the recipe in half. 



But wait!  Before you divide the recipe, consider making the full batch, then put half in the freezer for one of those days that doesn't have so much time in it.  When you plan your meals for the week, have some peppers, onion, and your favorite fajita toppings on hand and you are ready to go!


To make the recipe Whole30 and Paleo compliant, I have substituted coconut aminos for the soy sauce that was listed in the original recipe.  If you haven't tried coconut aminos yet - this is a good time to try it, a very good and a seamless trade for the soy sauce containing wheat. 


  • 2 1/2 cups coconut aminos

  • 1 1/4 cups water

  • 1 1/4 cups white vinegar

  • 1 tsp minced garlic

  • 1 tsp white pepper

  • 1 cup orange juice

  • 2 Tbl chili powder


  • 8 chicken breasts (steak works well in this marinade also)

  • 1 sweet onion, sliced

  • 2 sweet peppers, red, yellow, or orange

  • flour tortillas, optional

  • 1/4 cup chopped cilantro

  • 1 avocado, cut into chunks

  • Lime wedges


Prepare the marinade earlier in the day, slice the chicken and place in the marinade, refrigerate until ready to cook.  Slice up the peppers and onion and also set aside for later.  


When it is time to prepare the meal, remove half of the chicken for your dinner preparation, reserving the other half to freeze for later.  Prepare two fry pans, adding two tablespoons of olive or avocado oil to the pan for the peppers and onion.  The chicken will have plenty of moisture in it from the marinade so just add a enough oil to coat that pan.  The peppers and onion will take about twice as long as the chicken so plan your cooking times accordingly.  And that's it!  Assemble your fajita to your liking and enjoy! 

Before changing to a paleo style diet, my fajitas included lots of cheese and sour cream, all wrapped up in a flour tortilla.  This recipe has such good flavors, you won't even notice the absence of those additional items!  A little avocado and cilantro on top, olives would be great too, and your meal is complete!