Orange Cumin Chicken Fajitas

Name: Orange Cumin Chicken Fajitas
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 680 g Chicken breast, boneless, skinless; 9 g Garlic cloves; 2 g Oregano; 3 g Ground cumin; 6 g Seasoning salt; 15 g Vinegar; 150 g Onion; 160 g Green pepper; 120 ml Orange juice; 10 g Hot pepper sauce; 30 ml Cooking oil

Orange Cumin Chicken Fajitas · ready in 25 min · 4 servings · 285 kcal per serving · easy · 11 ingredients

Juicy chicken strips marinated in bright orange juice, garlic, and warm cumin, then quickly stir-fried with sweet onions and crisp green peppers for a sizzling, flavorful fajita filling.

Prep: 15 min
Cook: 10 min
Total: 25 min
Serves: 4
kcal: 285
Difficulty: easy

American Mexican Main dishes Quick (30 min or less)Gluten-free Dairy-free High-protein (25 g+)Low-carb (20 g or less)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

680 gChicken breast, boneless, skinless
9 gGarlic cloves
2 gOregano
3 gGround cumin
6 gSeasoning salt
15 gVinegar
150 gOnion
160 gGreen pepper
120 mlOrange juice
10 gHot pepper sauce
30 mlCooking oil

Equipment

stovetop, chef knife, cutting board, mixing bowl, serving platter, skillet, spoon, wooden spoon

Instructions

Prep ingredients
Gather all ingredients and equipment, then slice the chicken breast into strips and slice the onion and green pepper; mince the garlic cloves. · 5 min
What to look for: Uniform thin strips
Mix marinade
Combine the minced garlic, oregano, ground cumin, seasoning salt, orange juice, vinegar, and hot pepper sauce in a bowl until evenly mixed. · 3 min
What to look for: Well combined liquid
Marinate chicken
Add the chicken strips to the marinade and turn to coat all pieces, then let them marinate briefly. · 10 min
What to look for: Chicken fully coated
Heat skillet
Heat the cooking oil in a heavy skillet or on a griddle over medium-high heat until shimmering. · 3 min
What to look for: oil shimmers
Cook fajita filling
Add the marinated chicken strips, onion, and green pepper to the hot skillet and stir-fry until the chicken is cooked through. · 5 min
When it is done: Chicken reaches 74°C or 165°F internally and juices run clear.
Serve fajitas
Transfer the cooked chicken and vegetables to a serving platter and serve hot. · 2 min
What to look for: Steaming and glossy

Nutrition (per serving)

kcal	285
Protein	34 g
Carbohydrates	14 g
of which sugars	8 g
Fat	9 g
of which saturated	2 g
Fibre	3 g
Sodium	620 mg

Nutri-ScoreA

Allergens

None of the 14 major allergens, per our data.

May contain: nightshades, fodmap high

Storage and reheating

Fridge: up to 3 days
Freezer: yes, up to 2 months

Ingredient substitutions

Chicken breast

Chicken thighs boneless: Juicier and more forgiving during quick cooking.
Turkey breast: Cook quickly to avoid drying out.

Garlic cloves

Garlic powder: Add directly to marinade.

Oregano

Italian seasoning: Use half to avoid overpowering.

Ground cumin

Ground coriander: Adds citrusy warmth.

Seasoning salt

Kosher salt: Adjust to taste since seasoning salt contains spices.

Vinegar

Lime juice: Adds fresh citrus bite.