Skillet Chicken Fajitas
Recipe: https://recipestripper.com/recipes/aeab137c-335a-45f5-825f-200932187656
Original source: https://thewholecook.com/skillet-chicken-fajitas/
Recipe image: https://thewholecook.com/wp-content/uploads/2018/01/Skillet-Chicken-Fajitas-by-The-Whole-Cook-horizontal1-1.jpg

Skillet Chicken Fajitas are ready in about 30 minutes (plus time to marinate the chicken). A perfect weeknight dinner that can be served so many ways!
Yield: 6
Prep time: PT15M
Cook time: PT15M
Total time: PT30M

Ingredients
- 4 tbsp lime juice
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried oregano
- 1/4 tsp paprika
- 1/4 tsp cumin
- 1/4 tsp salt
- 2 lbs chicken breasts (boneless and skinless, about 4 chicken breasts)
- 2 tbsp olive oil (extra virgin)
- 1  large onion (any color)
- 2  medium bell peppers (I use one green and one red, orange, or yellow)
- salt and pepper to taste

Instructions
1. Slice your chicken breasts into thin strips. Toss in a gallon Ziplock bag with marinade ingredients. Remove air from the bag and close tightly. Use your fingers to massage the chicken and make sure your marinade is evenly distributed. Set aside for 30 minutes or up to 12 hours.
2. Cut off and discard the top of your peppers. Remove the seeds. Cut peppers into thin strips.
3. Cut onion into thin strips.
4. Heat 2 tablespoons of oil over medium high heat in a large skillet. Add the pepper and onion slices. Cook for 3 - 4 minutes or until they're tender. Sprinkle with salt and pepper, remove from skillet, and set aside in another dish.
5. Add your chicken to the skillet. Cook on each side for 2 - 3 minutes. Chicken should have some charring.
6. When chicken is done add your onions and peppers back to the skillet and stir everything together. Serve immediately with Guacamole, Pico de Gallo, or any of the other suggested toppings I've listed above this recipe card.