Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, sliced into 1/4-inch strips
  • 1/4 cup (60 ml) olive oil
  • 1/4 cup (60 ml) lime juice, fresh
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper (optional, for a kick)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 large onion, sliced
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 8-12 flour tortillas, warmed
  • Sour cream or Greek yogurt (optional)
  • Guacamole or sliced avocado (optional)
  • Salsa (pico de gallo or your favorite) (optional)
  • Shredded cheese (cheddar, Monterey Jack, or a Mexican blend) (optional)
  • Cilantro, chopped (optional)
  • Lime wedges (optional)

Instructions:

  1. In a large bowl, combine chicken strips, olive oil, lime juice, garlic, chili powder, cumin, smoked paprika, onion powder, cayenne pepper (if using), salt, and pepper. Mix well, cover, and refrigerate for at least 30 minutes (or up to overnight).
  2. While the chicken marinates, slice the onion and bell peppers into strips.
  3. Heat olive oil in a large skillet or cast-iron pan over medium-high heat. Add the sliced onions and bell peppers. Sauté until tender-crisp, about 5-7 minutes. Remove vegetables and set aside.
  4. Add the marinated chicken to the same skillet. Cook over medium-high heat, stirring occasionally, until the chicken is cooked through and no longer pink (internal temperature reaches 165°F/74°C), about 5-7 minutes.
  5. Return the sautéed vegetables to the skillet with the cooked chicken. Toss to combine and heat through for another 1-2 minutes.
  6. Warm the flour tortillas according to package directions.
  7. Serve the chicken and vegetable mixture immediately with warmed tortillas and your favorite toppings. Let everyone assemble their own chicken fajitas!