Chicken Fajita Strips Recipe

Prepare the chicken

Trim any excess fat from the chicken breasts. Slice each breast across the grain into 1/4- to 1/2-inch thick strips so they cook quickly and remain tender.

Make the marinade

In a medium bowl combine 2 tablespoons olive oil, 2 tablespoons fresh lime juice, minced garlic, chili powder, ground cumin, smoked paprika, onion powder, dried oregano, kosher salt and black pepper. Whisk until evenly blended.

Marinate the chicken

Add the sliced chicken to the bowl and toss to coat thoroughly. Cover and refrigerate for at least 20 minutes and up to 2 hours. If short on time, let sit at room temperature for 10 minutes while you prepare the vegetables.

Cook the chicken

Heat a large heavy skillet or cast-iron pan over medium-high heat until hot (about 2–3 minutes). Add a thin coating of oil to the pan if it looks dry. Add the marinated chicken in a single layer (work in batches if needed) and cook without moving for 2 minutes to get a light sear. Stir or flip and continue cooking for another 2–3 minutes, until chicken strips are cooked through and register 165°F (74°C). Remove chicken to a plate and tent with foil to keep warm.

Slice the vegetables

While chicken marinates or rests, core the bell peppers and cut into 1/4-inch strips. Peel the onion, cut in half from pole to pole and slice into 1/4-inch half-moons.

Sauté the vegetables

Wipe the skillet clean or use the same pan, add 1 tablespoon olive oil and heat over medium-high heat. Add the sliced onion and peppers and cook, stirring occasionally, until softened and slightly charred at the edges, about 6–8 minutes. Season with salt and black pepper to taste.

Combine chicken and vegetables

Return the cooked chicken and any accumulated juices to the skillet with the vegetables. Stir and cook together for 1–2 minutes to meld flavors and reheat the chicken. Taste and adjust seasoning if needed.

Finish

Remove from heat, sprinkle chopped fresh cilantro over the fajita strips, and squeeze lime wedges over top before serving.

Warm tortillas in a dry skillet for 20–30 seconds per side or wrap in foil and heat in a 350°F oven for 10 minutes. Serve chicken fajita strips with warmed tortillas, sour cream, shredded cheese and sliced avocado or guacamole. Let diners assemble tacos to taste.