Cinnamon and Persian Lime Olive Oil Chicken Fajitas


  • 4 boneless, skinless chicken breast halves
  • 1 tbsp ground cinnamon
  • Salt and pepper to taste
  • 8 tbsp Glasses & Grapes Persian Lime Extra Virgin Olive Oil
  • 1 large yellow onion, chopped
  • 1 large clove garlic, peeled and minced
  • 1 tbsp chopped jalapeño peppers
  • 12 (6 inch) corn tortillas, warmed


*missing first part of preparation

Meanwhile, season chicken with cinnamon, salt, and pepper. Arrange in a separate baking dish, and bake 30 minutes in the preheated oven, until no longer pink and juices run clear. Cool and shred. Heat lime infused olive oil in a skillet over medium heat, and saute onion and garlic until tender. Mix in shredded chicken, and jalapeño. Cook until heated through. Serve the chicken in warmed tortillas.