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Chicken Fajita on skillet and hot plate
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Chicken Fajitas

These chicken fajitas go great wrapped up in a whole grain tortilla and topped with avocado slices! Try some brown rice and black beans on the side for a complete meal! 
Course: Main Course
Servings: 6 (2 fajitas)

Ingredients

  • 2 large chicken breasts
  • 1/4 teaspoon salt divided in half
  • 2 large bell peppers
  • 1 large yellow onion 1/2 sliced, 1/2 diced
  • 1 Tablespoon avocado oil olive oil or canola oil
  • 1/2 bunch cilantro
  • 2 medium limes sliced into wedges
  • 12 medium whole wheat tortillas

Fajita Seasoning

  • 1/2 Tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon black pepper
  • 1/8 teaspoon cayenne pepper

Instructions

  • Wash hands with soap and water for 20 seconds.
  • Place chicken breasts in a gallon size plastic bag and, using a meat tenderizer, pound the chicken breasts until they are thin.
  • Sprinkle 1/8 teaspoon of salt over each chicken breast. Place them in the fridge for 30 minutes.
  • Wash the counter and utensils that touched the raw chicken. Wash hands with soap and water after handling raw chicken.
  • Scrub the onion with a clean vegetable brush under cold running water. Gently rub pepper under cold running water.
  • In the meantime, slice bell peppers and onions. Set aside.
  • In a small bowl, combine chili, cumin, garlic, onion, paprika, black pepper, and cayenne. Mix, then set seasoning aside.
  • In another bowl, combine diced onions and chopped cilantro. Mix and place in fridge.
  • After thirty minutes, get chicken out of the fridge and pat it dry. Preheat a skillet over medium heat.
  • Season chicken breasts on both sides with 2/3of the seasoning mix.
  • Add oil to skillet, then add chicken breasts. Cook one side for 8 minutes, then other side for 4 minutes. The chicken is done when the internal temperature reaches 165°F.
  • Wash the counter and utensils that touched the raw chicken. Wash hands with soap and water after handling raw chicken.
  • Remove chicken from skillet and set aside.
  • Take a paper towel and wipe off most of the oil from the skillet. Leave just a bit of oil in the skillet to cook vegetables.
  • Return skillet to stove, add onions, and cook for about 10 minutes.
  • While onions cook, slice chicken breasts into cubes. Set aside.
  • Once onions start to caramelize, add bell peppers and rest of the seasoning mix, and cook for another 10 minutes.
  • While fajita veggies continue to cook, warm up tortillas if desired in a separate skillet. Set aside.
  • When veggies are cooked, turn off heat and begin assembling fajitas. In tortillas, add a layer of chicken, fajita veggies, and onion/cilantro mix. Add a squeeze of lime over fajitas before eating.