Ingredients
1 lb boneless, skinless chicken breasts (sliced into strips)
1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow onion, sliced
2 tablespoons olive oil
1 tablespoon lime juice
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and black pepper, to taste
8 small flour tortillas
Optional Toppings:
Sour cream
Guacamole
Salsa
Shredded cheese
Fresh cilantro
Execution
Marinate the Chicken
In a bowl, combine olive oil, lime juice, chili powder, cumin, paprika, garlic powder, onion powder, salt, and black pepper. Add the sliced chicken and toss to coat evenly. Let it marinate for 10-15 minutes while preparing the vegetables.
Cook the Vegetables
Heat a large skillet over medium-high heat. Add a splash of olive oil, then sauté the sliced bell peppers and onions for 5-7 minutes, or until softened and slightly charred. Remove from the skillet and set aside.
Cook the Chicken
In the same skillet, add the marinated chicken strips. Cook for 6-8 minutes, or until the chicken is cooked through and slightly browned. Stir occasionally to ensure even cooking.
Combine the Chicken and Vegetables
Once the chicken is fully cooked, return the sautéed bell peppers and onions to the skillet. Toss everything together and cook for another 2 minutes, allowing the flavors to meld.
Serve
Warm the tortillas in a dry skillet or in the microwave. Serve the chicken and vegetables with tortillas and your choice of toppings, letting everyone customize their own fajitas.
Additional tips
- Add Heat: For a spicier fajita, add sliced jalapeños or a pinch of cayenne pepper to the marinade.
- Protein Variations: Swap chicken for beef, shrimp, or even tofu for a different protein option.
- Make it Healthier: Use whole wheat tortillas, and load up on extra veggies to keep the dish lighter and more nutritious.
- Meal Prep: The marinated chicken and sautéed veggies can be prepped in advance and stored in the fridge for up to 3 days for a quick meal later in the week.
