Grilled Chicken Fajita Recipe-Cyrus O’Leary Style

From the Kitchen of Dr. Denice Moffat

I love Chicken Fajitas. I order them everywhere I go that has them. Cyrus O’Leary’s in Spokane, WA has the best ones I’ve ever tasted, so over the years I’ve asked, “What’s in these?” I’ve taken the bits and pieces of this information and, after many tries, have recreated them in my kitchen. I think I’ve finally got this one down. Here it is…


  • 4 cups Onion —I use Bermuda or Walla Walla Sweet onions
  • 4 Green Peppers—Omit this ingredient for those who have fibromyalgia
  • 1 Boneless, skinless Chicken Breast cut in thin slices cross-grain to the muscle fibers
  • 3/4 cup Nellie and Joe’s Key West Lime Juice (it’s sulfite-free)
  • 1 Tbls. Wrights Concentrated All Natural Hickory Liquid Smoke Seasoning
  • 1 1/2 cups Christian Brothers Dry Sherry
  • 2 Tea. Frank’s Red Hot Sauce

Mix all together and put into a Zip-Lock Baggie to marinade overnight. Flip the bag over occasionally.

Condiments: (Prepare in advance)

  • 2 cups Lettuce, shredded (Iceberg lettuce has NO nutritional value.)
  • 1 1/2 cups Colby/Jack Cheese, shredded
  • 2 cups Tomato, chopped into ¼ inch chunks
  • 4 Tbls. Shallots or Green Onions, chopped
  • 1 Fresh Lime cut into slices to drizzle over the top of each fajita
  • ¾ cup. Sour Cream
  • ¾ cup. Guacamole


  • 2 small Hass Avocados
  • 1 tablespoon fresh Lime Juice
  • 2 tablespoons Sour Cream
  • Celtic Sea Salt and
  • Frank’s Red Hot Sauce to taste

Leave the pit in the center of the guacamole and the leftover guacamole won’t turn brown. 

Dr. Denice Moffat is a practicing naturopath, medical intuitive, and veterinarian working on the family unit (which includes humans and animals) through her phone consultation practice established in 1993. She has a content-rich website at and free monthly newsletter.