600g Agro Trobras Easy and Juicy Chicken Breast Fillets
3 Tbsp. Olive Oil, divided
½ cup Onion, sliced
3 Bell Peppers Mix Colors, thinly sliced
8 Flour Tortillas
For Chicken Marinade:
2 Tbsp. Olive Oil
3 Tbsp. Brown Sugar
2 Tbsp. Orange Juice
2 Tbsp. Lime Juice
2 Tbsp. Soy Sauce
1 Tbsp. Mustard
1 Tbsp. Chili Powder
1 ½ Tsp. Ground Cumin
1 Tsp. Garlic Powder
1 Tsp. Onion Powder
1 Tsp. Salt
½ Tsp. Smoked Paprika
½ Tsp. Dried Oregano
¼ Tsp. Pepper
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1.For chicken marinade: In a large zipper bag, combine all the Chicken Fajita Marinade ingredients. Remove 2 tablespoons to use later for vegetables. Add chicken breast fillets and toss well to coat.
2.Marinade in the refrigerator for at least 6 hours up to overnight. When it’s time to cook, let chicken breast fillets sit at room temperature for 15 – 30 minutes.
3.Heat the olive oil in a large skillet over medium high heat. Cook chicken breast fillets undisturbed for 2 – 3 minutes, or until nicely browned on one side.
4.Turn chicken breast fillets over, cover, and reduce heat to medium. Cook for approximately 2 – 4 more minutes until chicken breast fillets are cooked through.
5.Remove to a cutting board, cover with foil and let rest for 5 minutes before slicing into strips.
6.For vegetables: Add 1 tablespoon olive oil to the leftover juices in the skillet along with 2 tablespoons of reserved fajita marinade. Heat over medium high heat and add onions and sauté for 1 minute.
7.Add bell peppers and sauté for 3 - 4 minutes. Add the chicken breast fillets and toss to coat.
8.Serve Chicken Breast Fajitas hot with tortilla bread aside and any desired topping like guacamole.

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