Chicken Fajitas


  • 1 Pound boneless, skinless chicken breast halves*
  • 4 oz. Chef LaLa Homemade Fajitas Marinade
  • 1½ tsp. canola oil
  • 3 oz. red bell pepper, seeded, sliced lengthwise
  • 3 oz. red onion, peeled, thin slice
  • 1 each jalapeño, seeded, small dice
  • 1 tbsp. soy sauce, low sodium


  1. Pour Fajitas Marinade over chicken. Stir to fully coated.
  2. Cover, refrigerate, and allow to marinate for 2–4 hours
  3. Heat canola oil in a large skillet over a high heat-to achieve stir-fry
  4. Drain excess marinade from chicken
  5. Add chicken to skillet, sauté for 3 minutes, until golden brown
  6. Add red and green bell peppers, onion, and jalapeños
  7. Sprinkle soy sauce over vegetables, stir constantly
  8. Vegetables should be cooked, but still firm

Serve immediately