Grilled Citrus-Marinated Chicken Fajitas

By AislePrompt Editorial · Published 2026-05-20 · Updated 2026-05-20

Juicy grilled chicken breasts marinated in a bright citrus blend with smoky spices, served with sautéed bell peppers and onions for fajitas. This Mexican-inspired Cinco de Mayo recipe, ready in about 40 minutes, pairs boneless skinless chicken breasts, orange juice, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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

• 4 (6 oz each) boneless skinless chicken breasts
• 1/2 cup fresh orange juice
• 1/4 cup fresh lime juice
• 3 tbsp olive oil
• 3, minced garlic cloves
• 1 tbsp ground cumin
• 1 tbsp smoked paprika
• 1 tsp chili powder
• 1 1/2 tsp kosher salt
• 1 tsp 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 corn tortillas
• 1/4 cup chopped fresh cilantro
• 1/2 cup, for serving sour cream

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Instructions

1. Step 1: In a bowl, whisk together 1/2 cup fresh orange juice, 1/4 cup fresh lime juice, 3 tbsp olive oil, 3 minced garlic cloves, 1 tbsp ground cumin, 1 tbsp smoked paprika, 1 tsp chili powder, 1 1/2 tsp kosher salt, and 1 tsp black pepper to create the marinade.
2. Step 2: Place 4 boneless skinless chicken breasts in a large resealable bag and pour the marinade over them. Seal and refrigerate for at least 2 hours or overnight for best flavor.
3. Step 3: Preheat a grill or grill pan to medium-high heat (about 400°F). Remove the chicken from the marinade and grill for 6-7 minutes per side until cooked through and internal temperature reaches 165°F. Let rest for 5 minutes, then slice into thin strips.
4. Step 4: While the chicken rests, heat a large skillet over medium-high heat with 1 tbsp olive oil. Add 1 large sliced red bell pepper, 1 large sliced green bell pepper, and 1 large sliced yellow onion. Sauté for 7-8 minutes until vegetables are softened but still slightly crisp.
5. Step 5: Warm 8 corn tortillas on the grill or skillet for 30 seconds per side until flexible.
6. Step 6: Assemble fajitas by layering sliced grilled chicken, sautéed peppers and onions on each tortilla. Garnish with 1/4 cup chopped fresh cilantro and serve with 1/2 cup sour cream on the side.