Chicken Fajitas

• servings: 6 servings
• active time: 25 minutes
• total time: 45 minutes

Ingredients

1 and 1/2 pounds chicken thighs

Marinade:

2 tablespoons lime juice (from 1 lime)

1 tablespoon soy sauce

1 teaspoon liquid smoke

2 tablespoons cumin

2 teaspoons kosher salt (use a little less if you have table salt)

2 teaspoons chili powder

1 teaspoon sweet paprika

1 teaspoon onion powder

1 teaspoon garlic powder

1/3 cup chopped cilantro

For cooking chicken and veggies:

2 tablespoons vegetable oil (for searing chicken)

2 tablespoons butter (for searing chicken)

3 small red, yellow, or orange bell peppers (sliced)

1 medium onion (sliced)

1 teaspoon kosher salt (for onions and peppers)

For serving:

12 6-inch flour tortillas (sometimes labeled "fajita size")

Grated cheese

sour cream

Chipotle Mayo

Guacamole

lime wedges

cilantro (chopped)

Directions

Marinate the chicken:

Slice 1 and 1/2 pounds chicken thighs into strips. Add chicken to a medium bowl.

Add all the marinade ingredients and mix to form a paste. Combine with the chicken and make sure it's all well distributed. Let marinate for at least 15 minutes. A few hours is better.

Prep the veggies:

Slice the bell peppers and onions and set aside. into 1/4 inch slices.

Sear the chicken:

Heat a 12 inch cast iron skillet over medium high heat. Add 2 tablespoons vegetable oil and swirl to coat the pan. It should shimmer right away. Add chicken to pan. Sear for about 2-3 minutes until the bottom is browned. Add butter to the pan and use the tongs or spatula to swirl it around in between the chicken and flip the chicken pieces over. Let sear on the second side for about 1-2 minutes, until a thermometer in your largest piece reads 155 degrees (the temp will continue to rise). Remove the chicken to a plate or cutting board, then tent with foil to keep warm. Try to just remove the chicken pieces and keep the sauce/liquid in the pan to cook with the veggies.

Cook the peppers and onions:

Add the sliced peppers and onions all at once to the skillet. Sprinkle with 1 teaspoon kosher salt. Stir up all the browned bits from cooking the chicken. Saute for about 2-3 minutes, until crisp-tender, or more.

Add the chicken back in, remove from the heat, and serve with desired fixings.

Nutrition

• Serving Size: 2 fajitas
• Calories: 611 kcal
• Total Fat: 38 g
• Saturated Fat: 14 g
• Unsaturated Fat: 21 g
• Trans Fat: 0.3 g
• Cholesterol: 138 mg
• Sodium: 2022 mg
• Total Carbohydrate: 37 g
• Dietary Fiber: 4 g
• Total Sugars: 5 g
• Protein: 30 g