Chicken Fajitas with White Rice

Instructions

1. 1

   Marinate the Chicken

   • Slice the chicken breasts against the grain into 1/4-inch thick strips.
   • In a large bowl, combine the chicken strips with 1 tablespoon of olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, oregano, salt, and pepper.
   • Toss well to ensure the chicken is evenly coated. Set aside to marinate for at least 15 minutes at room temperature, or up to 4 hours in the refrigerator.
2. 2

   Cook the Chicken

   • Heat 1 tablespoon of olive oil in a large cast-iron skillet over medium-high heat until it shimmers.
   • Carefully place the marinated chicken in the skillet in a single layer. Do not overcrowd the pan; cook in two batches if necessary.
   • Cook for 3-4 minutes per side without moving, until a deep brown crust forms and the chicken is cooked through (internal temperature of 165°F / 74°C).
   • Remove the cooked chicken from the skillet and set aside on a plate.
3. 3

   Sauté the Vegetables

   • Add the remaining 1 tablespoon of olive oil to the same skillet.
   • Add the sliced onions and cook, stirring occasionally, for about 3-4 minutes until they begin to soften and turn translucent.
   • Add the sliced red and yellow bell peppers to the skillet. Continue to cook for another 5-6 minutes, stirring occasionally, until the vegetables are tender-crisp with some charred spots.
4. 4

   Combine and Serve

   • Return the cooked chicken to the skillet with the sautéed vegetables.
   • Toss everything together and cook for 1-2 minutes until the chicken is heated through.
   • While the chicken is reheating, warm the tortillas in a dry skillet or microwave.
   • Serve the sizzling chicken and vegetable mixture immediately with warm tortillas and your favorite toppings like guacamole, salsa, sour cream, or shredded cheese.