Chicken Fajitas

2 lg or 4 sm chicken breast halves (approx. 3 lbs)

zest and juice of 2 limes

2 T. sugar

1 t. dried basil

1 t. dried thyme

1 t. cinnamon

dash cayenne pepper

1 onion

10-12 miniature sweet peppers or 1 each, green, red and yellow bell pepper

2-3 T. olive oil

8-10 Flour tortillas

Sour Cream, Guacamole and Salsa for serving, if desired.


Clean and trim any fat and cartilage from the chicken breasts.  Slice into 1/2" thick strips and place in a large bowl.  Add the lime zest, lime juice, sugar, basil, thyme, cinnamon and cayenne.  Toss to coat the chicken thoroughly.  Cover and refrigerate for at least 30 minutes and up to 3 hours.


Peel, and halve the onion.  Cut into thin slices and set aside.  Halve the peppers, remove stem and seeds and cut into 1/2" wide slices.  Set aside.


Heat 2 T. olive oil in a large skillet or wok over med high heat.  Remove the chicken from the marinade and put in pan.  Discard remaining marinade. Stir fry for 5-6 minutes until no longer pink. 


Remove to a plate and set aside.  Add more olive oil to the pan, if needed.  Add the onions and peppers. Stir fry for 2-3 minutes.  Return chicken to the pan and stir fry for another minute or two.

Serve with warmed tortillas and toppings of your choice.