Chicken Fajitas


1/4 cup fresh lime juice
1/4 cup fresh orange juice
1 3/4 lb boneless, skinless chicken breasts
2 tablespoons olive or canola oil
1 (3.2-oz) packet chicken fajita pre-measured spices
1/2 teaspoon kosher salt
1 (16-oz) bag frozen pepper stir-fry (sliced bell peppers, onions)
8 medium flour tortillas

  • Squeeze limes and orange for juice.
  • Cut chicken into 1/2-inch strips (wash hands).

  1. Combine lime juice, orange juice, oil, spices, and salt to make marinade; reserve 1/4 cup mixture for later use. Place chicken and marinade in large zip-top bag; seal bag and turn to coat chicken. Chill 30 minutes.
  2. Preheat large sauté pan on medium-high 2–3 minutes. Place chicken in pan; cook and stir 2–3 minutes or until lightly browned. Remove chicken from pan. Add pepper stir-fry and reserved marinade to pan; cook and stir 2–3 minutes or until tender.
  3. Warm tortillas following package instructions, if desired. Return chicken to pan; cook and stir 2–3 minutes or until thoroughly heated. Transfer chicken mixture to tortillas and serve.