Reviewed: Aug. 24, 2008

This is very good. My kids (teens) are picky and we all loved this. Easy and delish!!

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dawn

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Reviewed: Aug. 18, 2008

Hubby marinated fajitas and grilled them on a camping trip. Yum!!!

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LGUNT004

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Reviewed: Aug. 12, 2008

My husband never eats leftovers and he ate this for 2 days. It is a good thing I doubled the recipe. He loved it and so did I!

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kathy

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Reviewed: Aug. 6, 2008

I follow the recipe exactly. It is the best fajita recipe. Thank you.

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lumarga

Cooking Level: Beginning

Home Town: Manati, Manati, Puerto Rico

Living In: Weston, Florida, USA

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Reviewed: Jul. 24, 2008

I marinated the chicken overnight and put a little lime juice on the onions before I sautéed them. The chicken came out very juicy and had a great flavor.

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Tiffany

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Tampa, Florida, USA

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Reviewed: Jul. 5, 2008

Loved the simplicity of this fajita recipe. I did not have the ingredients for my much more complex fav. recipe, so I looked for something on allrecipes. Really liked the tangy flavor. Will definitely keep this recipe around.

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mauigirl

Cooking Level: Expert

Home Town: Olympia, Washington, USA

Living In: Lahaina, Hawaii, USA

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Reviewed: Jul. 2, 2008

This was awesome with the Spanish Rice II recipe. We chopped up the chicken and put the spanish rice with it on a burrito with some other toppings (lettuce, tomato, sour cream, taco sauce). My kids aboslutely loved it, and my husband commented that it was like Chipotle at home.

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Kaci

Cooking Level: Intermediate

Home Town: Grandview, Ohio, USA

Living In: Delphos, Ohio, USA

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Reviewed: Jun. 25, 2008

These are incredibly easy, and absolutely delicious!!!! I followed the recipe exactly, using a little less vinegar per some reviewers' requests. I removed everything from the marinade to cook, and about half way through the cooking process, I drained the excess liquid and then finished cooking. This will be my new chicken fajita recipe for sure. Thanks!

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ChicoGirl

Cooking Level: Intermediate

Living In: Chico, California, USA

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Reviewed: Jun. 23, 2008

This was very good but not fabulous. Good enough that I will make it again.

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Brianna

Cooking Level: Intermediate

Living In: Findlay, Ohio, USA

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Reviewed: Jun. 14, 2008

OMG! Two words...YUM-EEE!!! I did do what some of the other reviewers suggested and substituted bottled fat free Itallian dressing for the vinegar and dry mix, etc., but other than that, followed the recipe. My only suggestion is to make way more onion and pepper and you really don't need that much oil to saute' with. The only other thing was that I ended up marinating it for 2 days, due to work. I think it actually helped the flavor soak into the chicken. I made enough for leftovers and have tried it by itself and with sour cream and guac. Either way was great! This is tops on my list of new favorites. Will definitely make again and again. Thanks for a super recipe!

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thinsoon

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Reviewed: Jun. 4, 2008

This was almost "pickly". The vinegar, lime, AND italian dressing was way too acidic. It needed more balance...

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kim j

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Reviewed: May 23, 2008

So delicious! Did use bottled Italian dressing and it worked out great. My husband put hot sauce on his since he likes extra zing and he couldn't get enough.

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Pauline

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Reviewed: May 18, 2008

I LOVE this recipe! I added more lime juice than it called for, and I also added a red pepper. FANTASTICO! My picky teen-agers snarfed these down fast!

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myrtleedwards

Cooking Level: Intermediate

Home Town: East Greenville, Pennsylvania, USA

Living In: Snohomish, Washington, USA

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Reviewed: May 16, 2008

I served these with black beans and brown rice and homemade salsa. They were wonderful!

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LAURAMATTNSHAINA

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Reviewed: May 14, 2008

I'm so glad to have a new family favorite! I made the following changes: I used red bell peppers instead of green. After marinating, I drained the chicken, onions and peppers on paper towels, then stir-fried it in one tablespoon vegetable oil. I removed the chicken and fried the onions and peppers. I added the chicken back into the pan, and then I sprinkled on about 1/3 packet of fajita seasoning and added 1/4 cup water. I served it on flour tortillas with sour cream and avocado slices. It was wonderful! My husband asked me if I had grilled the meat, which was a silly question, since we don't have a grill!! With the extra chicken and tortillas, I made chicken quesadillas the next night by lightly shredding the chicken in a food processor.

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Sabrina Gill

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Reviewed: May 14, 2008

These were good but not phenomenal. I often marinate my chicken in bottled Italian dressing. Not sure this is any better, but I did enjoy the fresh lime juice. Next time I might add a little fresh chopped cilantro to the marinade. I served these with Best Black Beans from this site, Guacamole (from Bob Cody) on this site, sour cream and shredded Cheddar.

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Steph

Cooking Level: Intermediate

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Reviewed: May 10, 2008

I used the bottled Italian dressing as others recommended. I also used a package of frozen stirfry peppers and onions. After everything marinated, I cooked the chicken and veggies on the stovetop in a pan. I served it with salsa, sour cream and shredded cheese (no tortillas since my husband and I limit our carbs). It was FABULOUS! Good enough to serve to company.

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DUNTEACHN

Cooking Level: Intermediate

Home Town: Ellicott City, Maryland, USA

Living In: Cape Charles, Virginia, USA

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Reviewed: May 9, 2008

Excellent and easy recipe! I dusted the chicken with cumin and garlic salt, cut into strips and added them to the vegies. I let it marinate for six hours and cooked it on a cast iron grill pad on the grill. Very good... thanks.

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FlyjetBlue

Cooking Level: Intermediate

Home Town: Northbrook, Illinois, USA

Living In: Cary, Illinois, USA

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Reviewed: May 8, 2008

This was delisious. My husband couldn't stop eating the onions and saying,"this is so good!"

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brookster

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Reviewed: May 8, 2008

Fantastic. Makes me feel like a real chef when I make these :) Make sure you drain them very well b4 cooking and make sure your pan/griddle is VERY HOT when you put them on so that the liquid that is still in it evaporates. You will need to watch it very closely and flip them soon so they don't burn. Turn the heat down soon after you flip them and leave on till done. Definitely go with Best Spanish rice on this site.

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