Chicken Fajita Recipe

Marinate

In a medium bowl combine lime juice, 1 tablespoon olive oil, chili powder, cumin, smoked paprika, minced garlic, salt, and black pepper. Add the thinly sliced chicken and toss to coat thoroughly. Cover and refrigerate at least 20 minutes (up to 2 hours) to allow flavors to develop.

Cook Chicken

Heat a skillet over medium-high heat and add a light drizzle of oil. Add the marinated chicken in a single layer and cook 4–6 minutes, stirring occasionally, until cooked through and slightly charred at the edges. Remove chicken from skillet and set aside. Keep any accumulated juices for brushing the pizza later.

Sauté Vegetables

In the same skillet over medium heat, add the sliced onion and bell peppers. Sauté 4–5 minutes until softened and beginning to caramelize. Add the sliced jalapeño and black olives in the last minute to warm through. Season lightly with a pinch of salt and pepper. Remove from heat.

Preheat the oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating. If using a baking sheet, lightly oil it or sprinkle cornmeal to prevent sticking.

On a lightly floured surface, stretch or roll the pizza dough to a 12-inch round (about 1/4-inch thick). Transfer dough to a pizza peel dusted with semolina/cornmeal or to the prepared baking sheet.

Brush the dough lightly with 1 tablespoon olive oil, leaving a 1/2-inch rim for the crust. Spread the red pizza sauce evenly over the dough, leaving the rim exposed.

Distribute half of the shredded mozzarella over the sauced dough in an even layer.

Scatter the cooked marinated chicken evenly across the pizza, followed by the sautéed onions, bell peppers, jalapeño slices, and black olives. Top with the remaining mozzarella.

If desired, drizzle a teaspoon of any reserved pan juices over the toppings for added flavor.

Bake on the preheated pizza stone or baking sheet for 8–12 minutes, rotating halfway, until the crust is golden and the cheese is bubbly and slightly browned.

Remove pizza from oven and let rest 2–3 minutes. Sprinkle chopped cilantro and crushed red pepper flakes if using. Slice into 8 pieces and serve hot.