It’s fajita time! Flame grilled and rushed to your table in a sizzling skillet with lightly seasoned caramelized onions, tomatoes and fresh poblano and red peppers. Served with sides of guacamole, pico de gallo, our Jack and Cheddar cheese blend and sour cream topping. Includes warm flour tortillas and Spanish rice.

In a bowl, combine olive oil, cumin, chili powder, garlic powder, salt, and black pepper. Add the chicken breast, coat well, and marinate for at least 30 minutes.

Prepare the Chicken

Slice the poblano pepper, red bell pepper, onion, and tomato into thin strips or chunks.

Prepare the Vegetables

Preheat a grill or grill pan over medium-high heat. Grill the marinated chicken for about 6-7 minutes on each side or until fully cooked. Remove from heat and let it rest before slicing.

Grill the Chicken

In a skillet, add a bit of olive oil over medium heat. Add the sliced onions, peppers, and tomatoes. Sauté until the vegetables are soft and slightly caramelized, about 5-7 minutes.

Sauté the Vegetables

Slice the grilled chicken into strips and combine with the sautéed vegetables. Serve immediately in a sizzling skillet.

Assemble the Fajitas

Warm the flour tortillas and cook the Spanish rice according to package instructions.

Prepare the Sides

Serve the fajitas with guacamole, pico de gallo, cheese blend, and sour cream on the side.

paradiso fajitas

Recipe information

Get This Recipe In Your Inbox

Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!