Sweet Fajita Chicken Recipe

Prepare marinade

In a medium bowl, whisk together 2 tbs olive oil, lime juice, brown sugar, chili powder, smoked paprika, cumin, garlic powder, onion powder, 0.75 tsp salt and 0.5 tsp black pepper until smooth.

Marinate chicken

Trim and halve the chicken breasts into thinner cutlets (or slice into 1/2-inch strips). Add the chicken to the marinade, coat thoroughly, cover, and refrigerate for at least 20 minutes and up to 2 hours.

Cook chicken

Heat a large skillet or cast-iron pan over medium-high heat. Add a light coating of oil or spray. Remove excess marinade from chicken (reserve marinade in bowl). Add chicken to the hot pan in a single layer and cook 3-4 minutes per side for cutlets or 4-5 minutes, stirring occasionally, for strips, until internal temperature reaches 165°F (74°C) and exterior is nicely browned. If chicken is thick, cover and reduce heat to medium and cook until done. Transfer cooked chicken to a cutting board and let rest 5 minutes, then slice into bite-size strips if not already sliced.

Prep vegetables

While the chicken rests, core, seed and slice the red and green bell peppers into thin strips (you should have about 1/2 cup each). Slice the yellow onion into thin half-moons and finely shred the lettuce. Dice the roma tomato into small pieces.

Sauté peppers and onion

Heat 1 tbs olive oil in the same skillet over medium-high heat (add a splash more oil if pan is dry). Add the sliced peppers and onion, season with 0.25 tsp salt and 0.25 tsp black pepper, and sauté, stirring occasionally, until softened and slightly charred at the edges, about 6-8 minutes. If desired, pour the reserved marinade into the pan during the last minute to glaze the vegetables (ensure marinade reaches a boil for 1 minute to cook any raw juices). Remove from heat.

Assemble fajita plates or bowls

If using tortillas, warm them briefly in a dry skillet or microwave. On each tortilla or in a bowl, layer shredded lettuce (about 1/2 cup per serving), a portion of sautéed peppers and onions (about 1/4 cup), sliced sweet fajita chicken (about 4 oz or 1/4 of the cooked chicken), diced tomato (about 2 tbsp), and shredded cheddar (about 3 tbsp).

Add dressing and serve

Drizzle your choice of dressing (about 1 tbsp per serving, or more to taste) over the assembled fajitas. Serve immediately while warm. Optional: offer lime wedges, extra shredded cheese, or hot sauce at the table.