Chicken Fajitas


- 2-3 chicken breasts, sliced to 1/2-in long strips
– 2 tbsp chili powder
– 1/4 tsp cayenne pepper
– 2 tsp ground cumin
– 2 tsp ground coriander
– 1/2 tsp granulated garlic
– 1/2 tsp smoked paprika (optional)
– 2 tsp paprika
-1 tsp kosher salt
– 2 tsp vegetable oil
– 2 green peppers, sliced into 1/2-in slices
– 1 yellow onion, sliced into 1/2-in slices
– 2 tsp vegetable oil
– to serve (all optional): fajitas (warmed in oven for 20 sec), sour cream (mixed with a little lime juice & salt), fresh cilantro, chopped red onion, pickled red onion, diced avocado, diced tomato, shredded red cabbage
1. In a large ziplock bag, combine spices and salt. Close bag and shake to mix thoroughly. Add sliced chicken and oil. Close bag and shake to combine. Let sit 30 min or longer in the refrigerator to marinate.

2. In a large pan, heat oil over medium-high heat until hot. Add peppers and onions. Saute until charred, but still slightly crunchy, about 5 min. Remove from pan and set aside.
3. Return pan to medium-high heat and add chicken. Saute until cooked through, flipping to cook all sides, about 7 min. Move chicken to 1/2 of pan and return onion and pepper mixture to pan to reheat.

4. Serve with rice and desired accompaniments. Enjoy!