Fajita Spiced Chicken with Onion, Peppers and Spinach

Fajita Spiced Chicken with Onion, Peppers and Spinach

  • 1 orange, juiced
  • 2 limes, juiced
  • 1⁄2 teaspoon Sea Salt or Himalayan Salt
  • 1 chipotle chile in adobo sauce
  • 2 1⁄4 cups Frontier Herbs fajita spice blend
  • 4 cloves minced garlic
  • 2 tablespoons Organic Olive Oil
  • 1 onion, half-moon
  • 1 bell pepper
  • 1 pound baby spinach
  • 3 tablespoons fresh cilantro

Do ahead
Prepare the marinade and marinate the chicken for 3 hours up to overnight.

Prepare marinade and marinate chicken
Marinate the chicken strips for a minimum of 3 hours or up to overnight. Put the chicken strips into a non-reactive bowl.

Put the marinade ingredients in a 2 cup measuring cup and blitz with an immersion blender or put in a blender and whizz away.

Pour the marinade over the chicken, turning the chicken in the marinade to make sure it’s well covered. Tightly cover the bowl and put in the fridge for a minimum of 3 hours up to overnight.

Sear the Chicken
Remove the chicken from the marinade. Put the marinade in a small saucepan and simmer for up to 10 minutes.

Heat the olive oil in a large sauté pan – 10” – 12”. Oil should simmer but not smoke.

Quickly pan sear the chicken strips in batches for 2 -3 minutes on each side until the chicken turns whitish. The chicken should be cooked thorough but still be tender and juicy.

Remove to another bowl and repeat. Put all the chicken together in the pot and add the marinade.

Sauté the vegetables
In a separate sauté pan add olive oil and sauté the onion, adding a pinch or two of sea salt to help the onions sweat.

Cook the onions until they are translucent and almost caramelized – about 15 – 20 minutes, adding a small amount of water if needed to prevent burning. If you would like to caramelize onions cook them longer with no water till they brown.

Next, add the peppers and cook until tender. Add the spinach and cook, stirring regularly, until the spinach just wilts. Add the cooked veggies to the chicken quickly heat it, but don’t overcook it.

Season to taste with salt if needed.

Garnish with either chopped fresh cilantro or parsley.


In the Nourishing Well Kitchen we use this in our quesadillas and they are amazing!


Marinade based on a recipe by Tyler Florence