Fajita Spiced Chicken with Onion, Peppers and Spinach

Fajita Spiced Chicken with Onion, Peppers and Spinach

Marinade inspired by Tyler Florence

  • 1 1⁄2 pounds boneless, skinless chicken breast (cut in tender size strips)
  • 2 tablespoons Olive Oil
  • 1 large onion, sliced half moon
  • 1 bell pepper, any color, slice into ¼” wide strips
  • 1⁄4 pound baby spinach
  • 2 tablespoons Frontier Herbs fajita spice blend
  •   sea salt to taste
  • 3 tablespoons roughly chopped fresh cilantro or parsley leaves

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.

Mix the ingredients for the marinade:

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.


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

Specialty Ingredients

  • 2 Oranges, Juiced
  • 4 limes, juiced
  • 1 chipotle chili in adobo sauce, minced (if you like a lot of spice use 2 or more chipotle chilis)
  • 1⁄4 cup Frontier Herbs brand Fajita Seasoning
  • 4 cloves garlic, chopped


Combine all the ingredients in a 2-cup measuring cup and use an immersion blender to blend.

No immersion blender? Put the ingredients in a blender and mix em up.