Easy Chicken Fajitas

These fajitas were SOOOO yummy and so easy and fast. I made them with chicken thighs (far superior in texture and taste to breasts). I also didn't do nearly as many peppers and onions as she called for. The marinade was top-notch.

Easy Chicken Fajitas

from Spend with Pennies

• 3 boneless skinless chicken breasts approximately 1 pound
• ▢1 medium onion
• ▢1 lime
• ▢3 bell peppers red, yellow, green or orange
• ▢3 tablespoons olive oil divided
• ▢1 teaspoon chili powder
• ▢¾ teaspoon salt divided, more to taste
• ▢½ teaspoon smoked paprika
• ▢½ teaspoon onion powder
• ▢½ teaspoon black pepper
• ▢½ teaspoon cumin

• Cut onion into slivers & slice peppers.
• In a separate bowl, combine 1 tablespoon olive oil, juice of ½ lime, chili powder, paprika, onion powder, pepper, cumin and ½ teaspoon salt. Cut chicken into strips ( I cut the chicken after I cooked it) and toss with the spice mixture.
• Preheat 1 tablespoon olive oil over medium high. Add ½ of the chicken and cook until just cooked, about 3 to 5 minutes. Remove from the pan and set aside. Repeat with remaining chicken.
• Set chicken aside and add 1 tablespoon of oil to the pan, add the onions and cook 2 minutes. Add in sliced peppers and season with remaining ¼ teaspoon of salt. Toss and cook for an additional 2 minutes or just until hot. Add chicken back to the pan and stir to combine.
• Squeeze additional lime overtop and serve over warmed, cheese-topped tortillas with sour cream, lettuce, etc.