Friday Night Fajita Sticks
Prep time
Cook time
Total time
  • 2 lbs boneless chicken breasts - cut into small chunks
  • ¾ cup Pace® Salsa Verde
  • 2 Tbs olive oil
  • 1 packet fajita seasoning
  • Zest + juice of 1 lime
  • 1 handful of fresh chopped cilantro - divided
  • 1 large red, yellow, orange and green bell pepper
  • 1 large red onion
  • Pace® Picante Sauce and/or sour cream to serve on the side (optional)
  1. In a large bowl, combine chopped chicken, olive oil, Pace® Salsa Verde, fajita seasoning, zest and juice of lime and ½ handful fresh cilantro into a bowl and cover. Allow to marinate in the refrigerator for 30 minutes or longer.
  2. Wash and remove stems and seeds from bell peppers and chop into bite size pieces
  3. Peel onion and chop into chunks
  4. When chicken has finished marinating, reserve leftover marinade and thread peppers, onions and chicken onto skewers
  5. Heat the grill to medium-high heat and place skewers directly onto grill
  6. Cover and allow to cook until chicken is completely done, turning once or twice during the cook time - depending on the grill, this process will take anywhere from 6-10 minutes
  7. While cooking, baste a little more of the marinade onto the skewers for additional flavoring
  8. Serve immediately with fresh lime juice, sour cream or Pace® Picante Sauce
Recipe by Southern Made Simple at