Chicken Fajitas with Peppers and Onions

Ingredients

• 1.5 pounds boneless, skinless chicken breasts, sliced into thin strips
• 3 tablespoons lime juice
• 3 tablespoons olive oil, divided
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1.5 teaspoons ground cumin
• 1 teaspoon paprika
• 1 teaspoon salt, divided
• 2 bell peppers (mixed colors), sliced into thin strips
• 1 large onion, sliced into thin strips
• 12 small flour or corn tortillas, warmed
• 1 avocado, sliced, for serving
• 1/4 cup sour cream, for serving
• 2 tablespoons chopped fresh cilantro, for garnish

Instructions

1. In a medium bowl, combine the lime juice, 2 tablespoons of the olive oil, garlic, chili powder, cumin, paprika, and half the salt. Add the chicken strips and toss to coat evenly.
2. Cover and marinate in the refrigerator for at least 20 minutes, or up to 2 hours; even a short marinade helps the spices adhere and flavor the meat.
3. Heat the remaining 1 tablespoon olive oil in a large cast iron skillet or heavy skillet over medium-high heat until it shimmers and just starts to smoke lightly.
4. Add the sliced bell peppers and onion with the remaining salt, and cook, stirring occasionally, for 5 to 6 minutes, until softened with charred spots but still slightly crisp. Transfer to a plate and cover to keep warm.
5. Return the skillet to medium-high heat (add a touch more oil if it looks dry) and add the marinated chicken strips in a single layer, shaking off excess marinade first so the pan does not steam.
6. Let the chicken sear undisturbed for 2 minutes to develop good browning before stirring; constantly moving it too early is the main reason home fajitas end up gray instead of charred.
7. Continue cooking, stirring occasionally, for another 4 to 5 minutes, until the chicken is browned on the outside and no longer pink inside, reaching 165F on an instant-read thermometer.
8. Return the peppers and onions to the skillet with the chicken and toss together over the heat for 1 minute to combine and reheat everything evenly.
9. Taste and adjust salt if needed. The chicken and vegetables should look glossy with a few charred edges, not wet or watery; if there is excess liquid in the pan, cook uncovered for another minute to let it evaporate.
10. Warm the tortillas according to package directions, either in a dry skillet for 20 seconds per side or wrapped in foil in a 300F oven for 10 minutes.
11. Serve the chicken and pepper mixture alongside the warm tortillas, avocado slices, sour cream, and cilantro so everyone can build their own fajitas.

Nutrition

Calories	460
Protein	34.0 g
Fat	18.0 g
Carbs	40.0 g
Fiber	5.0 g
Sodium	680 mg

Nutrition information is an estimate per serving and is not a substitute for professional dietary advice.