chicken fajita

Ingredients

– 1 lb boneless, skinless chicken breasts, cut into thin strips
– 1/2 cup lime juice
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tsp dried oregano
– 1/2 tsp ground cumin
– 1/4 tsp cayenne pepper (optional)
– 1 large onion, sliced
– 2 large bell peppers (any color), sliced
– 8 small flour tortillas
– Salt and pepper, to taste
– Optional toppings: avocado, sour cream, shredded cheese, cilantro, salsa

Instructions

1. In a large resealable plastic bag, combine lime juice, olive oil, garlic, oregano, cumin, and cayenne pepper (if using).
2. Add the chicken to the marinade, turning to coat. Seal the bag and refrigerate for at least 2 hours or overnight.
3. Heat a large cast-iron skillet or griddle over medium-high heat.
4. Remove the chicken from the marinade, letting any excess liquid drip off.
5. Add the chicken to the skillet and cook until browned and cooked through, about 5-7 minutes. Transfer the chicken to a plate and cover with foil to keep warm.
6. In the same skillet, add the sliced onions and bell peppers. Cook, stirring occasionally, until the vegetables are tender and lightly charred, about 5-7 minutes.
7. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
8. Assemble the fajitas by placing a portion of the chicken and vegetables onto a tortilla and adding your desired toppings.
9. Serve immediately and enjoy!

Tips

– Use any combination of bell pepper colors you like.
– Add diced tomatoes or mushrooms to the skillet with the onions and bell peppers for added flavor.
– Serve with your favorite salsa, guacamole, or hot sauce.
– For a spicy kick, add diced jalapeños or serrano peppers to the skillet.