If there’s one thing we love in Texas, it’s fajitas...and these pasture raised chicken fajitas hit all the right notes. Quick, insanely delicious, and packed with bold flavor, they’re perfect for weeknights or weekend fiestas. Fire up the grill if the weather’s nice, or keep it inside when it’s just too dang hot. Juicy, marinated chicken sizzles alongside bell peppers and onions, then gets tucked into warm flour tortillas with ripe avocado, fresh salsa, sour cream, and a squeeze of lime. It’s a no-fail recipe for guaranteed happiness.

Serves 6-8

INGREDIENTS

For the Chicken –

• 1915 Farm Pasture Raised XL Chicken Breasts (or 1.2-1.6 lbs.)
• 1 tsp olive oil or avocado oil, plus a bit more for the grill
• 1 Tbsp ancho chile powder
• 1 Tbsp cumin
• 1 tsp Kosher salt
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 tsp smoked paprika
• Freshly cracked black pepper, to taste
• 1 tsp sugar
• 1/2 tsp red pepper flakes
  

For the Vegetables –

• 3 bell peppers, sliced (yellow, red, and orange)
• 1 yellow onion, sliced 
• 1 Tbsp olive oil or avocado oil
• 1 tsp ancho chile powder
• 1 tsp garlic powder
• 1 tsp Kosher salt
• Freshly cracked black pepper, to taste

To Serve –

• 8 flour tortillas, warmed
• Sliced avocado
• Sour cream
• Salsa
• Fresh cilantro leaves, chopped
• Lime wedges 

INSTRUCTIONS

Place chicken breasts in a shallow baking dish or bowl. Drizzle with olive oil and toss to coat. Combine spices in a small bowl and mix to combine. Sprinkle half of the seasoning over the top of the chicken breasts, then flip over and coat chicken with the rest of the seasoning. Chill for 30 minutes or until ready to cook. 

Place sliced vegetables in a large bowl. Drizzle with olive oil and add seasonings. Toss to combine. Set aside until ready to cook.

Prepare an outdoor grill (or indoor griddle pan if it's just too dang hot) for medium heat (around 400°F). Lightly spray avocado oil to coat the grill and cook the chicken for 5-6 minutes per side, or until it reaches an internal temp of 165°F. Rest for 10 minutes before slicing into thin strips.

Cook the vegetables in a grill basket or on a large skillet if indoors, until softened and slightly caramelized. 

Place sautéed fajita veggies on a serving platter, followed by the sliced chicken. Serve with warm flour tortillas, sliced avocado, sour cream, salsa, cilantro, and lime wedges. Absolutely devour and enjoy!

We hope you love this recipe! If you’d like to share your delicious dish on Instagram, don’t forget to tag us @1915_Farm

P.S. If you can't get enough of our pasture raised chicken breast– consider one of our subscription boxes (ships free in TX, reduced in other states). Choose how often you would like your subscription box delivered, add extras when you want, and pause or cancel for free anytime. We'd love to have you join the Grassroots Meat Club!