Feeling sweet and spicy? This fajita recipe transforms Greensbury's organic, free-range chicken, that's conveniently delivered straight to your door, with peppers & cilantro.

Mila Furman of Girl and the Kitchen's recipe is full of garlic, onions, peppers and a sweet ingredient that makes this irresistible to come home to.

Ingredients- Fajita Seasoning:

  • 1 ½ tbsp paprika
  • ½ tsp cayenne pepper (more if you like it spicy - I usually add 2 teaspoons)
  • 1 ½ tsp ground coriander powder
  • 2 tsp cumin powder
  • 2 tsp ground black pepper
  • 2 tsp onion powder
  • 2 tsp brown sugar

Ingredients- Marinade:

  • ½ cup - ⅔ cup of freshly squeezed orange juice (about 1 orange)
  • 3 tbsp 3 tbsp of lime juice (approximately 1 lime)
  • 1 tbsp cilantro roughly chopped
  • ¼ cup olive oil
  • 2 tsp salt

Chicken and Rice

  • 5-6 Organic Free Range Chicken Thighs
  • 2 tbsp avocado oil, separated
  • 1 large onion, sliced
  • 2 large red peppers, sliced
  • 1 cup long grain rice
  • 1½ cups chicken broth / stock
  • ¾ cup water
  • 3 garlic cloves, minced on microplaner
  • 2 packets of Goya Sauzon con cilantro y tomate seasoning mix
  • I 15 oz can diced tomatoes
  • 3 tbsp of roughly chopped cilantro


  1. Combine all ingredients of the fajita seasoning
  2. Add marinade ingredients into ziplock bag with chicken
  3. Shake bag well
  4. Marinade for a minimum of 30 minutes 
  5. Preheat oven to 350 degrees
  6. Pour avocado or coconut oil into a heavy bottomed pan large enough to fit the chicken and the rice
  7. Place chicken on some paper towels to absorb some of the liquid
  8. Reserve the remaining marinade
  9. Place chicken into hot pan SKIN side down and allow to sear for 3-5 minutes until golden brown. Turn over and allow the other side to sear and get golden brown
  10. Remove chicken and lower heat to medium heat. 
  11. Add the remaining oil and red pepper and onions to the pan. Sweat them out until translucent and soft; about 4-5 minutes
  12. Add in the rice, tomatoes, garlic and seasoning packets, plus any remaining marinade you may have and let the liquid come to a simmer and allow to simmer for 30 seconds
  13. Place chicken on top of the rice, nestling it in gently. Place a lid on the pan.
  14. Bake in the oven for 35 minutes
  15. Remove the lid and bake for 10 more minutes to allow the chicken to brown. The rice is done when all the liquid has evaporated
  16. Remove, allow to rest for 10 minutes and fluff with a fork
  17. Sprinkle with cilantro and serve