Cinnamon and lime chicken fajitas

    55 min

    Cubes of potatoes and cinnamon-coated chicken breasts are baked, then mixed with fried onions, garlic, jalapeno chillies and lime. Serve with rice, beans and extra lime wedges.

    2 people made this

    Serves: 6 

    • 4 boneless, skinless chicken breast halves
    • 1 tablespoon ground cinnamon
    • salt and pepper to taste
    • 2 large baking potatoes, peeled and cubed
    • 60ml rapeseed oil
    • 1 large sweet onion, chopped
    • 1 large clove garlic, peeled and minced
    • 1 tablespoon chopped jalapeno chilli peppers
    • 1 lime, juiced
    • 12 small tortilla wraps, warmed

    Prep:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Preheat oven to 200 C / Gas 6.
    2. Place potatoes in a shallow baking dish. Drizzle with 1/2 the oil and season with salt. Bake 30 to 40 minutes in the preheated oven, until tender.
    3. Meanwhile, season chicken with cinnamon, salt and pepper. Arrange in a separate baking dish; bake 30 minutes in the preheated oven, until cooked through. Cool and shred with a fork.
    4. Heat remaining oil in a pan over medium heat; add onion and garlic and cook for a few minutes until softened. Mix in shredded chicken, chopped jalapeno chillies and lime juice. Cook until heated through.
    5. Serve the chicken and potatoes in warmed tortillas.

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    Reviews in English (135)


    I have to agree with the others on this one. It was tasty, but needed a little zip. I heeded the adviec of others and made these changes which made the recipe even better. I cut the recipe in half so note accordingly. I cubed the chicken and tossed with the cinnamon and cooked for less time, about 15 min. I used a half of a jalapeno, a whole garlic clove, i added cayenne to the potatoes before going in the oven, the whole lime, a bell pepper with the onions, olive oil in stead of canola, and lots of cilantro right near the end. the potatoes needed a little non-stick as well, but otherwise, different, and really a nice meal.  -  14 Jul 2006  (Review from Allrecipes US | Canada)


    This is my recipe...submitted long ago and never realized it got published...looked at the original recipe and realized the reason many say the chix is dry is that they published the cooking temp for the potato not the chix...lower the oven temp for the chix...or lower the cook time. So honored it got published and enjoyed...guess I should make it again  -  03 Jan 2009  (Review from Allrecipes US | Canada)


    yay! i didn't change much in this recipe, but I did use sweet potato instead of regular potato, cuz it's better for you tastes better too, IMO. My husband said it was one of the best dinners I've ever made.... and we've been together 12 years so that's a lot of dinners! I served it with some NO FAT sour cream, which was a good call because it would have been too dry without being able to dip it into some cream, but that said, it was way yummy and i'll def make it again. And it's not bad for you either, so it gets all five stars. Thanks!  -  18 Dec 2007  (Review from Allrecipes US | Canada)