To make chicken fajitas, grill, saute or use a slow cooker to cook seasoned boneless chicken breast with onions and peppers, and then serve the mixture with warmed tortillas, sour cream, guacamole, salsa and chopped cilantro. For the best flavor, marinate the chicken before cooking it.
A good marinade for chicken fajitas is 1/4 cup of soy sauce, 1/4 cup of lime juice, 2 tablespoons of vegetable oil and 1 teaspoon of chili powder. Mix the marinade in a large resealable plastic bag, and add 2 pounds of boneless, skinless chicken breast that are cut into strips. Let mixture sit in the refrigerator for about two hours, shaking the bag occasionally. Add some cayenne pepper for extra heat if desired.
Grill the chicken along with some sliced bell peppers and onions. Alternatively, saute the chicken and vegetables in a frying pan along with a little oil to prevent sticking. When using a slow cooker, instead of marinating the meat, simply add it to the slow cooker along with the vegetables, 3/4 of a cup of salsa and a packet of fajita seasoning. Cook everything on low for six to seven hours.
Right before serving, warm the tortillas in the microwave or regular oven. Serve the meat and tortillas separately along with traditional fajita toppings, and let each person assemble his own fajita.