Who doesn’t love fajitas, whether beef or chicken! Fajitas are delicious, but they are always loaded with fat at restaurants. Yesterday I decided to prepare chicken fajitas at home and the result was really outstanding. I used McCormick’s fajita mix, which is gluten-free, to get the real authentic flavors, but you can do your own spice mix (recipe follows) and get the same results. You can also prepare the same recipe but use beef instead of chicken.


Servings: 4

Time to prepare: 30 minutes/Time to cook: 30 minutes

- 1 kg chicken breasts, sliced thinly
- 3 onions, peeled and sliced
- 1 green pepper, sliced thinly
- 1 red pepper, sliced thinly
- 1 tsp salt
- Zest and juice of 1 lemon
- 4 tbsp. vegetable oil (I used canola oil)
- 1 sachet Mccormick® Fajita Seasoning Mix (Gluten-Free)
Or you can make your own spice mix:
½ tsp cinnamon
½ tsp cumin
½ tsp allspice
¼ tsp nutmeg
½ tsp garlic powder
½ tsp dried oregano
½ tsp paprika
½ tsp red pepper (optional)


  1. Mix the fajita seasoning (or all of the above-mentioned spices) with salt and lemon zest.
  2. Put the sliced chicken breasts in a bowl or in a Ziploc bag and add half the spice mix and the lemon juice.
  3. Mix well and keep in the fridge to marinate.
  4. Meanwhile, put 2 tbsp. oil in a deep frying pan and add the sliced onions and peppers to the pan.
  5. Stir well until the onions and peppers are half-cooked (around 5-6 minutes).
  6. Add the remaining spice and salt mix.
  7. Mix well and keep them on the heat for 2 more minutes.
  8. Take the cooked onions and peppers out from the pan.
  9. Add the remaining 2 tbsp. of oil to the same pan and add the marinated chicken to the oil.
  10. Cook well until the chicken is fully cooked (around 15 minutes)
  11. Add the onions and peppers to the chicken, and mix well.
  12. Put off the heat and serve the fajitas with Guacamole, sour cream, grated cheese, and gluten-free corn tortillas.