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Today I am sharing one of my very favorite recipes with you! My sister-in-law made these chicken fajitas for us awhile back and they have become one of my go-to recipes.

This is one of those recipes that is so delicious, it always gets passed to everyone you make them for. They are also incredibly easy to make, which is huge a plus.

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The marinate for these fajitas has the perfect balance of flavors. It has a secret ingredient (gluten-free soy sauce) that nobody would ever suspect in a Mexican-style dish.

I am crazy about peppers and onions, so I have long been a fajita-lover. The peppers and onions in this dish soak up those wonderful flavors from the marinated chicken which is divine.

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I remember when I first found out I had to eat gluten-free, a friend of mine who’s husband also has to eat gluten-free told me that they eat a lot of Mexican food.

Mexican food really is great as most of it is naturally gluten-free! I have always preferred corn tortillas to flour and they are pretty interchangeable.

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I love serving these fajitas with avocado and crumbled feta cheese. Feta cheese reminds me of the popular

Mexican cheese queso fresco that I love, but I always seem to have feta on hand. These fajitas would really be great with any of your favorite toppings though! Enjoy!

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The Best Chicken Fajitas

★★★★★

5 from 3 reviews

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Description

My absolute favorite chicken fajitas! The marinade for these is the best.

You can use the marinade for flank steak as well. Sometimes I do both chicken and beef and grill the meat. If you’re going that route, leave the chicken and steak whole and reserve some of the marinade for the vegetables in a separate container. Cook the vegetables in a pan and grill the meat. Then slice and serve. Yum!

Ingredients

For the Marinade:

  • 1/4 cup gluten-free soy sauce (can sub coconut aminos)
  • 1/4 cup oil
  • 1/4 cup brown sugar (or sweetener of choice)
  • 2 tablespoons lime juice
  • 2 tablespoons white vinegar
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon pepper
  • 1 teaspoon chili powder
  • 1 teaspoon cumin

For the Fajitas:

  • 3 boneless, skinless chicken breasts, sliced into thin strips
  • 1/2 large red onion, thinly sliced
  • 1 medium green pepper, thinly sliced
  • 1 medium red pepper, thinly sliced
  • 2 medium tomatoes, chopped

Instructions

  • Mix all the ingredients for the marinate together in a large ziploc bag or shallow dish. Add the sliced chicken and mix to coat it evenly. Marinate for at least 1 hour or up to 12 hours.
  • Heat a large skillet with 1 tablespoon of oil. Add the chicken and all the marinate to the skillet and sautee for 3-4 minutes, bringing the sauce to a full boil.
  • Add the sliced onions, peppers, and tomatoes and cook until they are just tender.
  • Serve on corn tortillas with your favorite toppings. My favorite toppings are avocado, feta cheese (or queso fresco), and salsa. Enjoy!

Nutrition

  • Serving Size: 4