Chicken Fajita Recipe

Prep and Marinate

Slice the chicken across the grain into 1/4-inch strips. Slice the bell peppers into 1/4-inch strips and thinly slice the onion. In a large bowl combine olive oil, lime juice, minced garlic, chili powder, ground cumin, smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Add the sliced chicken and toss to coat. Marinate at room temperature for 15 minutes or in the refrigerator for up to 2 hours.

Cook Vegetables

Heat a large skillet or cast-iron over medium-high heat until hot. Add 1 tsp olive oil. Add the sliced peppers and onion and season with a pinch of salt. Sauté, stirring occasionally, until softened and slightly charred, about 6–8 minutes. Remove the vegetables from the skillet and set aside.

Cook Chicken

Return the skillet to high heat and add the marinated chicken in a single layer (work in batches if necessary). Cook without moving for 2 minutes to get a sear, then stir and continue cooking until chicken is cooked through and edges are nicely browned, about 4–6 minutes total depending on thickness. Return the cooked vegetables to the skillet, toss to combine and heat through for 1 minute. Taste and adjust seasoning; stir in chopped cilantro if using. Keep warm.

While the chicken marinates, rinse the rice under cold water until the water runs clear. In a small saucepan combine the rinsed rice, 2 cups water, 1/2 tsp salt, and 1 tsp butter or oil. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.

Heat 1 tsp olive oil in a small saucepan over medium heat. Add the finely chopped 1/4 onion and sauté until translucent, about 3 minutes. Add the drained and rinsed black beans, 1/4 tsp cumin and 1/4 tsp salt. Warm, stirring occasionally, about 4–5 minutes. Mash lightly with the back of a spoon for creamier texture if desired. Keep warm.

Warm the tortillas in a dry skillet over medium heat 15–20 seconds per side or wrap in foil and warm in a 300°F (150°C) oven for 10 minutes. Arrange tortillas, shredded cheese, sour cream, and guacamole for serving. To assemble, place a scoop of rice and beans on a warmed tortilla, top with several strips of chicken and peppers, sprinkle cheese, and finish with a dollop of sour cream and guacamole. Serve with lime wedges.