Chicken Fajitas Recipe

Prepare and marinate chicken

Slice chicken breasts into 1/4- to 1/2-inch strips against the grain. In a bowl combine 2 tbs olive oil, 2 tbs lime juice, minced garlic, chili powder, cumin, smoked paprika, 1 tsp salt and 1 tsp black pepper. Add chicken strips, toss to coat, cover and refrigerate for 20–30 minutes (or up to 2 hours).

Cook chicken

Heat a large skillet or cast-iron pan over medium-high heat until hot. Add 1 tbs oil if pan is dry. Add marinated chicken in a single layer (work in batches if needed) and cook 3–4 minutes per side until golden and cooked through (internal temperature 165°F / 74°C). Remove chicken to a plate and let rest 5 minutes, then keep warm and slice into bite-size pieces if needed.

Prep vegetables

Peel and thinly slice the yellow onion. Core and slice the red and green bell peppers into 1/4-inch strips. Dice the roma tomatoes into medium pieces.

Cook vegetables

In the same hot skillet used for chicken, add 1 tbs olive oil. Add sliced onion and bell peppers, sprinkle with 1 tsp salt and 1/2 tsp black pepper. Sauté over medium-high heat, stirring occasionally, until vegetables are softened and slightly charred at the edges, about 6–8 minutes. Add diced tomatoes in the last 2 minutes to warm through. Return cooked chicken to the pan, toss with vegetables for 1–2 minutes to marry flavors and adjust seasoning to taste.

Cook rice

Rinse 1 cup long-grain rice under cold water until water runs clear. In a small saucepan bring 2 cups water, 1 tsp salt and 1 tsp butter or oil to a boil. Stir in rice, reduce heat to low, cover and simmer 15 minutes or until water is absorbed. Remove from heat and let stand, covered, 5 minutes. Fluff with a fork.

Heat beans

Place 1 cup canned refried beans in a small saucepan over low heat. Add 2 tbs water or chicken broth and 1/4 tsp cumin if using. Stir constantly until warmed through and smooth, about 4–6 minutes. Add more liquid if needed to reach desired consistency; keep warm.

Make guacamole salad

Halve and pit the avocado and scoop flesh into a bowl. Mash lightly with a fork leaving some chunks. Add diced tomato, 2 tbs finely diced red onion, chopped cilantro, 1 tbs lime juice, 1/2 tsp salt and 1/4 tsp black pepper. Stir gently to combine and taste; adjust lime or salt as desired. Keep chilled until serving.

Warm tortillas and assemble

Warm tortillas in a dry skillet for 20–30 seconds per side or wrap in foil and heat in a 300°F (150°C) oven for 10 minutes. On each tortilla, place a scoop of rice, a spoonful of refried beans, a portion of chicken and sautéed vegetables, and a dollop of guacamole salad. Garnish with sour cream and cheese if desired, and serve with lime wedges.