READY IN ABOUT 9 hrs

Marinated Fajita Chicken

Read Reviews (15)

"I requested this recipe after I had these fajitas at a graduation party. This marinade makes some of the most delicious chicken I've ever tasted, so it's still awesome if you forgo making fajitas and just use it to marinade your chicken breasts." — Lauren

Directions

Whisk together the lime juice, olive oil, garlic, ground cumin, chili powder, salt, and red pepper flakes in a bowl; pour into a large resealable plastic bag.
Put the chicken breasts into the bag, coat with the marinade, squeeze out excess air, and seal the bag.
Marinate in the refrigerator for 8 hours to overnight.
Preheat the oven to 375 degrees F (190 degrees C).
Remove the chicken from the marinade and shake off excess. Discard remaining marinade. Arrange chicken breasts in a baking dish.
Bake chicken breasts in preheated oven until no longer pink in the center and the juices run clear, about 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Shred chicken breasts with two forks to desired texture.

Kitchen-Friendly View

PREP 10 mins
COOK 35 mins
READY IN 8 hrs 45 mins

Reviews More Reviews

Most Helpful Positive Review

Apr 29, 2012

Recipe Group Selection: 28, April 2012 I used all the listed ingredients, but changed the cooking method. Due to time conflicts, I marinated the meat overnight and the next morning put the marinade and the chicken breast in the crockpot. They cooked all day and I then took 2 forks and shredded the meat. We had this for dinner as fajita's with grilled peppers, onions, lettuce and tomatoes. Also served as a fajita salad using the same ingredients plus salsa as the dressing. The lime flavor was very prominent with this method, but we really enjoyed the taste of the chicken. I am going to make and freeze burritos with the leftovers. Thank you Lauren for sharing your recipe. I think RG made a great selection for Cinco De Mayo.

—Molly

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Most Helpful Critical Review

Sep 07, 2012

I use lime when I make fajitas, but it is not the main ingredient of the marinade, so I thought I would try out this recipe. I made it as directed, and it was not really what I was hoping for. The lime dominated the other flavors, to the point that I could barely detect there was anything else in the marinade besides the citrus. Normally, I squeeze 1/2 a lime over my chicken fajitas prior to serving, and I enjoy the brightness that gives. Overnight in lime juice is much too long, also, as it changed the texture of the chicken and made it sort of grainy when cooked. Probably won't make this again.

—Bibi

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16 Ratings

May 02, 2012

The chicken had a nice flavor of lime, not too overpowering. I might put a few more spices in it the next time. I grilled instead and did not shred the chicken I just sliced it. So with some avocado, sour cream, salsa, peppers and onions all was a nice combination. I like having a fresh marinade recipe that is easy to make instead of buying something with preservatives, thanks recipe group.

—AuntE

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May 08, 2012

I gave it 4 stars only because I doubled the spices and halved the lime juice based on the reviews. We used the chicken to make tacos and we loved them. The leftovers are wonderful on sandwiches.

—crockpot queen

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May 01, 2012

Made this for Recipe Group...This was very good, but I felt the lime was a bit much, IMO (though I cannot fault the recipe b/c I did it differently). I sliced my chicken and threw it into the marinade w/ sliced onions and green and red peppers, and marinated all of that overnight. I then drained off the liquid and cooked it in a pan on the stove until it was done. It had great flavor, just a bit too lime-y for me (hubby liked it as it was). I served this on warmed flour tortillas w/ shredded cheddar, tomatoes, sour cream and salsa. Very nice dinner! I would def make this again (just reduce the lime juice)! Thanks for sharing. :)

—Christina

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May 08, 2012

Made for Recipe Group. This definitely had a strong citrus flavor with a lack of spices. The juice needs to be cut back and up the mexican flavors on the spices. Thanks for the recipe.

—sassyoldlady

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May 02, 2012

Made this for the weekly recipe group. I followed the marinating instructions and ingredients except I accidentally put in a teaspoon of cumin and chili powder instead of 1/2 tsp, but that turned out to be a good thing because I think it benefited with the extra spice. The chicken was very tender, but a bit strong on the lime flavor for us. I'd try it again but will cut down the amount of lime and add a bit more spices (we are just spice lovers here). We enjoyed the fajitas and felt it was a nice healthy meal. We topped with stir fried bell peppers, onions, jalapeños, fresh avocado slices and cheddar cheese. Served with a nice ear of corn on the cob.

—*Sherri*

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May 08, 2012

Recipe Group selection of 4/28/11. I had rather large BLSL chix, so I sliced them before I marinated them. I used the full amount of lime and thought the flavor was fine. What I found lacking were the other flavors so I would increase the cumin, chili powder and red pepper. We will make these again. I think the chicken would be wonderful on the grill. Thanks for sharing, Lauren!

—BigShotsMom

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Nutrition

Calories
242 kcal
12%

Carbohydrates
6.1 g
2%

Cholesterol
71 mg
24%

Fat
12.6 g
19%

Fiber
0.5 g
2%

Protein
26.5 g
53%

Sodium
210 mg
8%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Marinated Fajita Chicken

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 242
Calories from Fat: 113

% Daily Value *
Total Fat 12.6g 19 %
Saturated Fat 2.7g 14 %
Cholesterol 71mg 24 %
Sodium 210mg 8 %
Potassium 262mg 7 %
Total Carbohydrates 6.1g 2 %
Dietary Fiber 0.5g 2 %
Protein 26.5g 53 %
** Sugars 1.1g
Vitamin A 6 %
Vitamin C 32 %
Calcium 3 %
Iron 12 %
** Thiamin 6 %
Niacin 59 %
Vitamin B6 21 %
Magnesium 10 %
Folate 5 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.