Ingredients:

  • 5 lbs Chicken Breast, boneless, skinless
  • 1/4 cup Fresh Lime Juice
  • 2 tablespoons Olive Oil (for marinade)
  • 1 tablespoon Chili Powder
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Ground Cumin
  • 1/2 teaspoon Dried Oregano
  • 1 teaspoon Garlic Powder
  • 1/2 teaspoon Onion Powder
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 3 medium Bell Peppers (mixed colours), sliced into 1/4-inch strips
  • 1 large Yellow Onion, sliced into thin half-moons
  • 1 tablespoon Olive Oil (for cooking)
  • 1/4 cup Fresh Cilantro, roughly chopped (for garnish)
  • 8 medium Flour Tortillas (Fajita size)

Instructions:

  1. Trim chicken breasts and slice thinly (about 1/4-inch thick) against the grain into strips suitable for fajitas.
  2. In a large mixing bowl, combine all marinade ingredients: lime juice, 2 tbsp olive oil, chili powder, cumin, paprika, oregano, garlic powder, onion powder, salt, and pepper. Whisk well.
  3. Add the sliced chicken to the marinade, ensuring everything is coated. Cover and refrigerate for at least 30 minutes (up to 4 hours).
  4. While chicken marinates, slice the peppers and onions.
  5. Place a large, heavy-bottomed skillet or cast-iron pan over medium-high to high heat. Add 1 tablespoon of cooking oil. The pan must be smoking hot before adding ingredients.
  6. Remove chicken from the marinade (discard excess liquid). Add chicken to the hot pan in a single layer (work in batches if necessary). Cook undisturbed for 2-3 minutes per side until fully seared and cooked through (internal temp 165°F/74°C). Remove chicken from the pan and set aside.
  7. Add the sliced onions and peppers to the same hot pan. Sauté vigorously for 5-7 minutes until tender-crisp and slightly caramelised. Season lightly with salt.
  8. Return the cooked chicken to the pan with the vegetables. Toss quickly for one minute just to reheat everything and combine the flavours.
  9. Warm the tortillas briefly in a dry pan or wrapped in foil in the oven.
  10. Transfer the sizzling mixture to a serving platter, sprinkle with fresh cilantro, and serve immediately with warm tortillas and your favorite toppings.