Jul 09 2026
Restaurants›The Steinbeck House Restaurant & Event Venue›Chicken Fajitas W / Choice Of Vegan Tortilla Or Mushroom Chive Bisque Soup Or Mixed Green Salad Recipe

Chicken Fajitas W / Choice Of Vegan Tortilla Or Mushroom Chive Bisque Soup Or Mixed Green Salad Recipe

Inspired by The Steinbeck House Restaurant & Event Venue
Time1h
Serves4

Make Chicken Fajitas W / Choice Of Vegan Tortilla Or Mushroom Chive Bisque Soup Or Mixed Green Salad Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Main: Chicken Fajitas (Blue Zone Inspired)

Side Option A: Vegan Tortilla

Side Option B: Mushroom Chive Bisque Soup

Side Option C: Mixed Green Salad

Method

Chicken fajitas and sides preparation

  1. 1

    Marinate chicken (optional for deeper flavor)

    In a bowl, whisk together 2 tbsp olive oil, 2 tbsp lime juice, 1 tsp ground cumin, 1 tsp chili powder, 0.5 tsp smoked paprika, 0.5 tsp ground coriander, 0.25 tsp dried oregano, 0.5 tsp salt, 0.25 tsp black pepper. Add the 1.5 lb chicken breast, sliced into thin strips. Toss to coat and refrigerate for 20-30 minutes (or up to 2 hours).

  2. 2

    Prepare vegetables

    Slice red, yellow, and green bell peppers into thin strips. Slice the onion. Mince garlic.

  3. 3

    Cook chicken

    Heat a large skillet over medium-high heat. Add 1 tbsp olive oil. Add marinated chicken and cook until browned and cooked through, about 5-7 minutes. Remove from skillet and set aside.

  4. 4

    Sauté peppers and onions

    In the same skillet, add remaining 1 tbsp olive oil. Add sliced peppers and onion; sauté until tender-crisp, 5-7 minutes. Add minced garlic and cook 30 seconds more.

  5. 5

    Deglaze and finish fajitas

    If the pan is dry, splash in 0.25 cup vegetable stock or water to deglaze. Return chicken to skillet, toss with vegetables, add 2 tbsp lime juice, and adjust salt and pepper to taste. Turn off heat and finish with chopped cilantro.

  6. 6

    Warm tortillas

    Wrap tortillas in a clean towel and warm in a dry skillet for 15-20 seconds per side, or microwave 20-30 seconds until pliable.

  7. 7

    Assemble serving

    Spoon fajita mixture into warmed tortillas and garnish with extra cilantro, avocado slices, and lime wedges. Place side options nearby and let everyone choose.

Side Option A: Vegan Tortilla

  1. 8

    Warm vegan tortillas

    Warm 8 vegan tortillas in a dry skillet or microwave until pliable.

  2. 9

    Serve with toppings (optional)

    Offer sliced avocado, cilantro, and lime wedges for topping.

Side Option B: Mushroom Chive Bisque Soup

  1. 10

    Sauté aromatics

    In a pot, heat 1.5 tbsp olive oil over medium heat. Add chopped onion and minced garlic; cook until translucent, about 4-5 minutes.

  2. 11

    Cook mushrooms

    Add sliced mushrooms; cook until they release juices and brown, about 6-8 minutes.

  3. 12

    Simmer soup

    Pour in 4 cups vegetable broth and 1 cup coconut milk. Add bay leaf and thyme. Bring to a simmer and cook 10-15 minutes to meld flavors.

  4. 13

    Blend

    Remove bay leaf. Use an immersion blender to puree to desired texture (smooth or creamy with some texture).

  5. 14

    Finish

    Stir in chopped chives, season with salt and pepper to taste. If desired, add a splash of white wine.

Side Option C: Mixed Green Salad

  1. 15

    Prepare greens and vegetables

    Wash and dry greens. Slice cucumber and red onion; halve cherry tomatoes.

  2. 16

    Make dressing

    Whisk together 2 tbsp olive oil, 1 tbsp lemon juice, a pinch of salt and pepper.

  3. 17

    Toss and serve

    Toss greens with cucumber, tomatoes, onion, and dressing. Add avocado slices and seeds if desired.

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