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Chicken Fajita Sandwich


  • Author: Lucy D.
  • Prep Time: Varies
  • Cook Time: 30 minutes
  • Total Time: 1-12 hours depending on how long you marinate chicken

Description

For this recipe, I marinate chicken tenderloins in an orange, lime, chili powder base marinade overnight. Grill the chicken and add sauteed bell peppers and onions to one-half of a toasted bolillo roll. Top with cheese and set under the broiler until the cheese melts. I then add fresh homemade guacamole and finish it with the other half of the toasted bolillo to make a mouth-watering chicken fajita sandwich. A new family favorite! The chicken is so moist. Marinating chicken overnight makes a big difference. It was full of flavor and juicy. Veggies were nice and tender, and melted cheese complimented the sandwich. Enjoy the sandwich as is, or be a little extra and add the guac. It’s delicious either way!


Ingredients

Scale
  • 1 lb of chicken tenders
  • 3 tbsp of oil
  • 12 large limes (juiced)
  • 12 large oranges (juiced)
  • Two garlic cloves (pressed, smashed, or minced)
  • 1 tbsp of chili powder
  • 1 tsp cumin
  • ½ tsp oregano
  • 24 dashes of tabasco (more or less)
  • Salt and pepper to taste
  • One red, green, and yellow bell pepper sliced
  • One yellow or purple onion (sliced)
  • Monterey Jack or pepper jack cheese (sandwich sliced)
  • Sandwich rolls

Fresh Homemade Guacamole

  • 23 Large avocados
  • 12 Roma tomatoes (seeded and diced)
  • One medium-size yellow or purple onion (chopped)
  • One can of diced jalapenos (4-6 oz) or fresh Jalapeno (chopped). Seeded and deveined for less heat.
  • A handful of cilantro (chopped)
  • Juice of half a lemon or lime
  • Garlic salt to taste

Mash avocados and all ingredients listed. Stir until well combined.

 


Instructions

  1. In a small mixing bowl, add 3 tbsp oil, lime and orange juice, garlic, chili powder, cumin, oregano, tabasco sauce, salt, and pepper. Combine well. Reserve 1-2 tbsp of the marinade to sautee onions and bell peppers.
  2. In a ziplock bag, toss chicken tenderloins with orange, lime, chili powder base marinade. Marinate in refrigerator for 30 minutes or longer (overnight recommended)
  3. Grill chicken on medium to low heat until well cooked.
  4. In a large skillet, sautee onions and bell peppers with reserved marinade until tender.
  5. Slice rolls lengthwise, Toast to a golden brown.
  6. To one-half of the toasted roll, add grilled chicken, sauteed veggies, and cheese slices.
  7. Set under the broiler until cheese has melted.
  8. Top with homemade guacamole and remaining half of toasted roll

Notes

If you are watching your carb intake, this chicken goes well in a salad or on its own with sauteed veggies.

  • Category: Lunch/Dinner