CHICKEN FAJITAS

Ingredients

• 0.5 tablespoon Chili Powder (half tablespoon for seasoning)
• 0.5 tablespoon Cumin (ground cumin)
• 1 teaspoon Garlic Powder (granulated garlic powder)
• 0.5 teaspoon Paprika (sweet paprika)
• 0.5 teaspoon Oregano (dried oregano)
• 0.5 teaspoon Salt (kosher or table salt)
• 0.25 teaspoon Black Pepper (freshly ground)
• 3 pieces Chicken Breasts (boneless, skinless, about 1.5 lb total)
• 2 tablespoons Olive Oil (or avocado oil)
• 3 large Bell Peppers (one yellow, one green, one red; sliced into strips)
• 1 large Yellow Onion (sliced into strips; can use red onion)
• 0.5 lime Lime (juice only, about half a lime)
• 8 pieces Corn Tortillas (optional) (gluten‑free cassava flour tortillas or regular corn tortillas)
• 1 whole Avocado (sliced for topping or mashed into guacamole)
• 2 tablespoons Sour Cream (optional; can use cashew sour cream for dairy‑free)

Instructions

1. Make Fajita Seasoning

   Combine chili powder, cumin, garlic powder, paprika, oregano, salt, and black pepper in a small bowl and stir until evenly mixed.

   Time: PT2M

2. Season the Chicken

   Place the three chicken breasts on a plate or shallow bowl and sprinkle the homemade fajita seasoning over both sides, rubbing with your hands to coat evenly.

   Time: PT2M

3. Preheat Pan and Add Oil

   Heat the large skillet over medium heat and add 2 Tbsp olive oil, swirling to coat the surface.

   Time: PT2M

   Temperature: Medium heat

4. Cook Chicken Breasts

   Place the seasoned chicken breasts in the hot pan and cook for 7‑8 minutes on the first side, then flip and cook another 7‑8 minutes until a deep golden‑brown sear forms and the interior reaches 160‑165°F.

   Time: PT16M

   Temperature: Medium‑high heat

5. Rest the Chicken

   Transfer the cooked chicken to a plate, cover loosely with foil, and let rest for 3 minutes before slicing.

   Time: PT3M

6. Slice Bell Peppers and Onion

   While the chicken rests, slice the bell peppers into thin strips and slice the onion into thin strips as well.

   Time: PT5M

7. Slice Cooked Chicken

   Slice the rested chicken breasts into thin strips; halve any overly wide pieces for even bite‑size strips.

   Time: PT3M

8. Sauté Vegetables

   Add the sliced bell peppers and onion to the same pan (add a splash more oil if needed) and sauté, stirring frequently, for 5 minutes until they are tender‑crisp and have absorbed the seasoning.

   Time: PT5M

   Temperature: Medium‑high heat

9. Combine Chicken, Veggies, and Lime

   Return the chicken strips to the pan, drizzle the juice of half a lime over everything, and toss to combine for another 2 minutes to re‑heat the chicken and meld flavors.

   Time: PT2M

   Temperature: Medium heat

10. Serve

    Serve the chicken‑pepper mixture in warm tortillas topped with sliced avocado, pico de gallo, and sour cream, or toss with mixed greens, black beans, corn, and extra avocado for a fajita salad.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

15 g

Fat

15 g

Fiber

3 g