It’s Cinco de Mayo today and I decided to make  Chicken Fajita and served it with Lime Cilantro Rice. Fajita is pronounced as “far-hee-da” and is a Mexican dish. It is very flavorful with the overnight seasoning. You can do it in the Airfryer (need to turn it and only on a single layer), saute it or grill it.


  • 4 tbsp Extra Virgin Olive Oil
  • 2 tbsp Lemon Juice
  • 1 1/2 tsp Celery Salt/Sea Salt
  • 1 1/2 tsp Dried Oregano
  • 1 1/2 tsp Ground Cumin
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1/2 tsp Cayenne Powder
  • 1/2 tsp Smoked Paprika
  • 1/2 tsp crushed Red Pepper Flakes; optional
  • 1 1/2 lbs (680g) boneless skinless Chicken Breast/Thighs; cut into strips or cubes
  • 1/2 medium Sweet Red Pepper; julienned
  • 1/2 medium Green Pepper; julienned
  • 1 large Yellow Onion; thinly sliced


  1. Season chicken pieces in 2 tbsp oil, lemon juice, salt, cayenne, smoked paprika, oregano, cumin, red pepper flakes, garlic and onion powder.
  2. Mix in julienned peppers and onions. Let it sit in a sealed container or food bag for at least 2 hours or overnight. 
  3. Preheat Airfryer/Oven to 380 degrees Fahrenheit or 190 degree Celcius. 
  4. Spray oil on grill pan and lay vegetables, lay chicken on top and baste some oil it.
  5. Airfry for 6-8 mins or grill for 8 mins on each side. 
  6. If doing the sauté method, heat 2 tbsp in your pan, saute till chicken are no longer pink and vegetables are cooked. 
  7. Serve hot over white rice, Mexican rice or lime Cilantro rice. It can be accompanied by sides such as Guacamole, Salsa, Refried Beans, Black Beans and Sour Cream!