Open Faced Chicken Fajitas

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Open Faced Chicken Fajitas

A twist on a classic.

Combine all the marinade ingredients together in a container or bag, then add the chicken and mix well. Seal or cover and let marinate at room temp for 30 minutes or up to 8 hours in the fridge. While the chicken is marinating, prep your toppings. Add the sliced peppers and onion to a large skillet with avocado oil and salt and pepper. Saute, staring occasionally until they have browned a bit and are tender, about 10 minutes. Remove from skillet and set aside, cover to keep warm. Pre-heat your grill, then chop and prep any other toppings that you want.

Oil the grates on the grill. Grill the chicken, covered, for 5-6 minutes per side. Use a thermometer to check for doneness. Transfer to a cutting board and let the chicken rest for 1-2 minutes, covered. This helps keep the juices in your meat when slicing. Then cut into ½-inch thick slices and cover again.

Heat your tortillas in the same skillet. Place one in the pan and warm for about 1 minute, then flip and top with shredded cheese. Cover and cook for another minute until cheese is melted. Remove to a serving bowl and top with chicken, peppers, and any other toppings. Enjoy!


Chicken & Marinade

1.5 lbs
Boneless, skinless chicken breasts
1/4 cup
Avocado Oil
4 cloves
Garlic, minced
1 tbsp
Lime Zest, about 2 limes
1 tsp
1/4 cup
North Shore Living® Cilantro, finely chopped
1/4 cup
North Shore Living® Oregano, finely chopped
3/4 tsp
Chili Powder
1/2 tsp
Smoked Paprika
1 tsp each
Salt & Pepper


2 tbsp
Avocado Oil
1 large
Red Onion, thinly sliced
Bell Peppers, thinly sliced
1/2 tsp each
Salt & Pepper


Flour Tortillas
1.5 cups
Shredded Cheese
Salsa or Pico de Gio
Sour Cream
Cucumber Slices

Time to cook

45 minutes