Citrus-Marinated Grilled Chicken Fajitas with Peppers and Onions

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

Zesty marinated chicken grilled with colorful bell peppers and onions, perfect for assembling vibrant fajitas. This Mexican-inspired Cinco de Mayo recipe, ready in about 35 minutes, pairs boneless skinless chicken breasts, olive oil, fresh lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 pounds, sliced into 1/2-inch strips boneless skinless chicken breasts
• 3 tablespoons olive oil
• 1/4 cup fresh lime juice
• 1/4 cup orange juice
• 3, minced garlic cloves
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 large, sliced into strips red bell pepper
• 1 large, sliced into strips green bell pepper
• 1 large, sliced into strips yellow onion
• 8 large flour tortillas
• 1/4 cup chopped fresh cilantro
• 1/2 cup, for serving sour cream
• 1 medium, for serving sliced avocado

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Instructions

1. Step 1: In a large bowl, whisk together 3 tablespoons olive oil, 1/4 cup fresh lime juice, 1/4 cup orange juice, 3 minced garlic cloves, 2 teaspoons ground cumin, 1 teaspoon chili powder, 1 teaspoon smoked paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper to create the marinade.
2. Step 2: Add 1.5 pounds sliced chicken breasts to the marinade, tossing to coat thoroughly. Cover and refrigerate for at least 1 hour or up to 4 hours to absorb flavors.
3. Step 3: Preheat grill or grill pan to medium-high heat. Thread 1 large sliced red bell pepper, 1 large sliced green bell pepper, and 1 large sliced yellow onion onto skewers or grill in a grill basket.
4. Step 4: Grill marinated chicken strips for 4-5 minutes per side until cooked through and nicely charred. Grill the peppers and onions simultaneously for 8-10 minutes until tender and slightly charred.
5. Step 5: Warm 8 large flour tortillas on the grill for 30 seconds per side.
6. Step 6: Assemble fajitas by layering grilled chicken, peppers, and onions in tortillas. Top with 1/4 cup chopped fresh cilantro, 1/2 cup sour cream, and sliced avocado from 1 medium avocado. Serve immediately.