Fajita Chicken and Peppers

1. 1
   prep · ~10 min

   Marinate the chicken strips.

   1.In a bowl, combine lime juice, cumin powder, smoked paprika, chili powder, minced garlic, salt, and black pepper.

   2.Add the chicken strips and toss well to coat evenly.

   3.Let it sit at room temperature for 10 minutes while you prep the vegetables.

   TIPDon't marinate longer than 15 minutes — the lime juice will start to firm the chicken.
2. 2
   saute · ~6 min

   Sear the chicken in a hot skillet.

   1.Heat 1 tablespoon oil in a cast iron skillet over high heat until smoking hot.

   2.Add the marinated chicken strips in a single layer.

   3.Cook undisturbed for 3 minutes, then flip and cook another 2-3 minutes until charred and cooked through (165°F internal).

   4.Transfer chicken to a plate and set aside.

   TIPDon't overcrowd the pan — work in batches if needed to get a proper sear.
3. 3
   saute · ~5 min

   Cook the peppers and onions.

   1.Add the remaining 1 tablespoon oil to the same skillet.

   2.Add sliced bell peppers and onions.

   3.Sauté over high heat, tossing frequently, until crisp-tender and slightly charred at edges (4-5 minutes).

   TIPKeep the vegetables moving — you want charred edges but still-crisp texture.
4. 4
   mix · ~1 min

   Combine chicken with the vegetables.

   1.Return the seared chicken strips to the skillet with the peppers and onions.

   2.Toss everything together over high heat for 1 minute until heated through.
5. 5
   garnish

   Garnish with cilantro and serve immediately.

   Transfer to a warm serving platter, sprinkle with chopped cilantro, and bring the sizzling skillet to the table.

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