Chicken Fajitas

Story by Holly
Chicken Fajitas
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It’s here! Cinco De Mayo is upon us. As extreme food and party enthusiasts Cinco de Mayo is definitely a favorite holiday for both Natalie and I. This May 5th we’ve got pineapple and cilantro marinated chicken fajitas on the menu and free flowing margaritas...I seriously cannot wait. Whenever I set out to plan any holiday festivities I love to do a little research on its origins. And considering what a big fan of Cinco de Mayo I am I thought it a shame I didn’t know more about how the celebration came to be (plus I like sounding like a smarty pants when my kids ask questions). I had a little help in research thanks to my latest and greatest kitchen helper Google Home. Talk about a game changer! This voice-activated speaker powered by the Google Assistant makes finding out pretty much anything a total breeze. Within seconds my education had begun as I learned that the Mexican army’s unlikely victory over French forces at the Battle of Puebla was the reason for the holiday, but that over time the date has come to be a showcase of Mexican ethnic identity. Learn something new everyday. 

...made the most flavor-packed marinade with crushed pineapple, fresh cilantro, and a punchy blend of spices.

Natalie and I had so much fun as we worked side by side in the kitchen developing this recipe, while simultaneously learning all about Cinco de Mayo and getting to know my new hands-free Google Home device in the process. “Ok Google, play us some Cinco de Mayo music,” I requested. And just like that the tunes began to flow (am I only one who MUST have music on when I cook?). The key to these amazing fajitas is taking the time to marinate your meat. We used chicken this time, and made the most flavor-packed marinade with crushed pineapple, fresh cilantro, and a punchy blend of spices. “OK Google set a 30 minute timer for the marinade,” and that it did, all while we continued working away. I always think of fajitas as a healthy option for both kids and adults, because they can be tailor made to suit individual’s various dietary requirements (my dairy free son can enjoy them right along side his queso fresco loving momma).

I asked Google Home about the nutrition of our dish and found out there are 123 grams of protein in a pound of chicken and learned all about what nutrients were in the red bell peppers we were grilling up (I conveniently decided not to ask about the fat content of the cheese...because some things I just don’t want to know, ya feel me?). While cooking I realized that I was going to use up all of our tortillas while making the fajitas, so I asked “Hey Google, can you add flour tortillas to my shopping list?” Boom! Done. Uh, where has this device been all my life? I swear I am constantly making lists and losing them, or forgetting to put things on my list in the first place because it requires that extra step of stopping what I’m doing to find my phone, a piece of paper etc. Gone are those days. Now I can just say what I need and it goes on my list. Brilliant.

Chicken Fajitas

Once we finished cooking Natalie and I sat down to “taste test” our recipe and let the kids have some fun with Google Home. “Ok google, how do you say chicken in Spanish?” And now it’s “why did the pollo cross the road” jokes for days in this house. However you plan on celebrating today, feliz Cinco de Mayo to you and yours! (Yep, Google Home helped me with that one, too.)

Chicken Fajitas

This sponsored post is written by TMP on behalf of Google Home. The opinions and text are all ours. Thank you for supporting the brands we love.

Chicken Fajitas

Serves 4


1 (8 oz) can crushed pineapple
zest of 1 lime
juice of 1 lime, about 1/4 cup
3 garlic cloves, minced
3 tbsp apple cider vinegar
1 tsp chili powder
1 tsp cumin
1/2 tsp salt
1/2 jalapeño, seeded, minced
2 tbsp worcestershire
2 tbsp cilantro leaves


2 lbs boneless, skinless chicken breast, pounded into 1"thickness an cut into 1" strips
4 tbsp olive or canola oil, divided
1 small red onion, ¼ thinly sliced for the marinade ¾ sliced for the sautéd veggies
1 green bell pepper, ½” sliced
1 red bell pepper, ½” sliced
1 yellow bell pepper, ½” sliced
8-10 6” or 8” flour tortillas

serve with

lime wedges
cilantro leaves
queso fresco or cotija cheese


  1. In a medium bowl, mix together all the ingredients for the marinade plus ¼ of the red onion thinly sliced.
  2. Mix the chicken into the bowl and let it marinade for 30 minutes at room temperature or cover it and place it in the refrigerator for up to 4 hours.
  3. Heat 2 tablespoons of the the oil in a large cast iron skillet set over medium-high heat. Add the chicken along with the marinade to the pan and sauté for 10-15 minutes or until the chicken is cooked all the way through.
  4. Heat a 2nd skillet over medium-high heat. Toast the tortillas quickly, approximately 5-10 seconds on each size. When the tortillas are toasted, add the remaining 2 tbsp oil to the pan. Sauté the red onions and bell peppers for 10-15 minutes until they are tender and turning dark brown in some spots.
  5. Serve the fajitas with lime, cilantro, avocados and cheese if desired.