Chicken Fajita Recipe

Prep chicken

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

Make marinade

In a medium bowl, combine 2 tbs olive oil, 2 tbs lime juice, minced garlic (use the 2 cloves), chili powder, ground cumin, smoked paprika, onion powder, 1 tsp salt, 1/2 tsp black pepper and 1/4 tsp cayenne (optional). Whisk until combined.

Marinate chicken

Add the chicken strips to the marinade, toss to coat thoroughly. Cover and refrigerate for at least 20 minutes and up to 2 hours. If short on time, marinate 10 minutes at room temperature.

Slice peppers and onion

While the chicken marinates, core and seed the bell peppers and slice them into 1/4-inch strips. Peel the onion and cut into similar 1/4-inch strips so they cook evenly with the peppers.

Season vegetables

Toss the sliced peppers and onion with 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp black pepper in a bowl until evenly coated.

Heat pan

Place a large heavy skillet or cast-iron pan over medium-high heat and let it get hot (about 2 minutes). If using separate pans, keep them hot to sear properly.

Cook chicken

Add 1 tbs olive oil to the hot pan. Shake excess marinade off the chicken strips and add them in a single layer without overcrowding. Cook for 2-3 minutes without moving to develop a sear, then stir and continue cooking 2-3 minutes more until cooked through and internal temperature reaches 165°F (74°C). Remove chicken to a plate and tent with foil to keep warm.

Cook vegetables

In the same skillet, add another small drizzle of oil if needed. Add the seasoned peppers and onions and spread into an even layer. Cook undisturbed for 2 minutes, then stir and cook 3-4 more minutes until peppers are tender-crisp and slightly charred at edges. Taste and adjust seasoning with a pinch more salt or pepper if desired.

Combine

Return the cooked chicken to the pan with the vegetables and stir to combine. Cook together 1-2 minutes to reheat and allow flavors to meld. Remove from heat and squeeze the juice of 1 lime wedge over the mixture.

Warm the tortillas: stack tortillas and wrap in foil, then heat in a 350°F (175°C) oven for 8-10 minutes or warm individually in a dry skillet 15-20 seconds per side until pliable.

Assemble fajitas: divide tortillas among plates. Spoon a portion of the chicken and pepper mixture onto each tortilla. Top with chopped cilantro, a dollop of sour cream or Greek yogurt, shredded cheese, and slices of avocado or a spoonful of guacamole. Serve with remaining lime wedges for extra squeeze.

Storage: refrigerate leftover chicken and vegetables in an airtight container for up to 3 days. Reheat gently in a skillet over medium heat or microwave until warmed through.