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Recipe Thursday-Brakebush Chicken Fajitas

Posted on January 19th, 2017 | Posted in Main Course, Recipes, Supplier of the Month

Yum, I didn’t grow up enjoying chicken fajitas, but am making up for lost time now. This recipe is made simple with precooked Brakebush Chicken Fajitas. All you need to do is flavor up the vegetables, sauce the chicken and you are ready to serve a fresh fulfilling dinner to your guests!

Brakebush Brother’s is our Supplier of the Month! Click here to save this month on their products.

Yield-4 Servings

  • 1 1/2 pounds Brakebush Chicken Fajita (553004, 10#)
  • 2 tablespoon canola oil (992121, 35#, Chef’s Pride)
  • 1 large onion, sliced lengthwise (root to tip) into 1/4-inch strips (00691, 50#)
  • 3 bell peppers of various colors, sliced into 1/4-inch strips (Red-05580, 100/2.6OZ, Green-01339, 23#)


  • 2 tablespoons fresh lime juice (00590, 16/1QT, Orchid Island)
  • 3 tablespoons olive oil (992055, 4/3LTR)
  • 1 garlic clove, minced (02619, 5#)
  • 1/2 teaspoon Kosher salt (CQS030, 12/3#, Morton)
  • 1/2 teaspoon ground cumin (CQC094, QT)
  • 1/2 teaspoon chili powder (CQ041, QT)


  • 8-12 6″ flour tortillas (559360, 24DOZ, Abuelita)
  • Salsa (992296, GAL, Rosarita)
  • Sliced avocado (03910, 12CT-Ripe)
  • Sour cream (HPH050, 4/5#, Crowley)
  • Thinly sliced iceberg lettuce (00560, 24CT) dressed lightly with salt and cider vinegar (991958, 4/GAL)


Marinate vegetables: Mix all the marinade ingredients together in a glass or plastic container and add the chopped vegetables, marinate for 30 minutes.

Preheat the oven to 350 degrees. Spread the chicken onto sheet pan. Bake in oven for 10 minutes until heated through.

Sauté peppers and onions: While the chicken is baking, cook the onions and peppers. Add a tablespoon of oil to the frying pan. Heat on high. As soon as the oil is hot, add the marinated onions and peppers to the pan.

Spread the onions and peppers in an even layer in the pan. Let them cook undisturbed for 2 minutes. You want them to sear with some blackening. Stir the vegetables and continue to cook for another 2 minutes.

Serve chicken at once with the peppers and onions, some warm tortillas, and sides of shredded cheese, salsa, guacamole, and/or thinly sliced iceberg lettuce dressed with vinegar and salt.

Recipe adapted from SimplyRecipes.com

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