Here’s a straightforward recipe to make delicious chicken fajitas at home!

Ingredients:
• 1 lb boneless, skinless chicken breasts (sliced thinly across the grain)
• 2 bell peppers (use a mix of colors like red, yellow, or green), seeded and sliced into strips
• 1 large onion, thinly sliced
• 2 tablespoons olive oil (divided)
• Salt and pepper to taste

For the marinade:
• Juice of 1 lime
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• ½ teaspoon paprika (smoked paprika works great, too)
• ¼ teaspoon dried oregano
• ¼ teaspoon cayenne pepper (adjust based on your spice preference)
• 1-2 tablespoons olive oil

For serving:
• Flour or corn tortillas, warmed
• Optional toppings: salsa, guacamole, sour cream, shredded cheese, chopped cilantro

Instructions:

    Prepare the chicken:
    • Slice the chicken breasts into thin strips. This helps the meat absorb the marinade and cook quickly.
    • In a bowl or a large zip-top bag, combine the chicken strips with the lime juice, minced garlic, chili powder, cumin, paprika, oregano, cayenne pepper, olive oil (from the marinade), and a pinch of salt and pepper.
    • Mix or toss well to ensure the chicken is evenly coated.
    • Marinate in the refrigerator for at least 30 minutes (up to 2 hours for more flavor).

    Cook the chicken:
    • Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
    • Add the marinated chicken in a single layer (if needed, cook in batches) and cook for about 4-6 minutes until the chicken is cooked through and slightly charred on the edges. Remove the chicken from the skillet and set aside.

    Sauté the vegetables:
    • In the same skillet, add the remaining tablespoon of olive oil.
    • Add the sliced bell peppers and onions.
    • Sauté over medium-high heat for 5-7 minutes until the vegetables are softened and begin to get some charred spots.
    • Season lightly with salt and pepper and stir occasionally for even cooking.

    Combine and warm:
    • Return the cooked chicken to the skillet with the vegetables.
    • Toss everything together over medium heat for another 1-2 minutes so that the flavors meld.
    • Taste and adjust seasoning if necessary.

    Serve:
    • Warm your tortillas either by heating them on a skillet for a few seconds per side or in the microwave wrapped in a damp paper towel.
    • Spoon a portion of chicken and vegetables onto each tortilla.
    • Top with your favorite extras such as salsa, guacamole, sour cream, shredded cheese, or a sprinkle of chopped cilantro.
    • Serve immediately and enjoy your homemade chicken fajitas!

Tips:
• If you prefer a smoky flavor, consider adding a dash of liquid smoke to the marinade.
• For extra crispiness, you can grill the vegetables after sautéing for a minute or two, or even toss the marinated chicken on a grill.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a skillet.

Enjoy cooking and savor your homemade chicken fajitas!