(from Lisalouisville’s recipe box)

In a rush? These quick chicken fajitas come together quickly in the microwave

Categories: Entrees


  • 2 medium green or red bell peppers or combination
  • 2 medium onions
  • 2 garlic cloves
  • 11/2 lbs (700 g) boneless, skinless chicken breasts
  • 2 tbsp. (30mL) taco seasoning
  • 1 lime
  • 12 (6-7"/15-18 cm) flour tortillas
  • 4 oz (125g) mild cheddar cheese
  • Optional toppings: sour cream, salsa, and guacamole


  1. Cut the tops off of the bell peppers and remove the seeds. Cut the tops off of the onions and peel. Using the Simple Slicer on the #3 setting, slice the bell peppers and onions, stack the rings and cut them in half. Place the vegetables in the Rockcrok® Everyday Pan.

  2. Press the garlic on top of the vegetables using the Garlic Press.

  3. Grate the cheese with the Microplane® Adjustable Coarse Grater and set it aside in the small Glass Mixing Bowl.

  4. Juice the lime into the medium Glass Mixing Bowl. Add the taco seasoning and chicken, turning to coat. Place the seasoned chicken over the vegetables in the pan.

  5. Microwave, covered, on HIGH for 12–15 minutes or until the internal temperature reaches 165°F (74°C) in the thickest part of the chicken and the juices run clear.

  6. Transfer the chicken to Flexible Cutting Mat and slice it into thin strips. Return the chicken to the pan and combine it with the vegetables.

  7. Wrap the tortillas with a damp paper towel and microwave them on HIGH for 30 seconds, or until warm. To serve, spoon the chicken and vegetable mixture onto the centers of the tortillas. Top with cheese and optional toppings.

  8. Yield: 6 servings of 2 Fajitas

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