Chicken Fajitas

Steps

1. In a large mixing bowl, squeeze two tablespoons of fresh lime juice.
2. Add two tablespoons of olive oil to the bowl, along with chili powder, paprika, ground cumin, onion powder, garlic powder, salt, and freshly ground black pepper. Stir until combined.
3. Cut the chicken breasts in half lengthwise to create four cutlets.
4. Transfer the chicken cutlets to the marinade, turning them to ensure they are evenly coated. Set aside at room temperature while prepping vegetables.
5. Cut bell peppers into 1/4 inch slices (remove seeds and tops).
6. Thinly slice one medium onion by cutting it in half, removing the ends, and peeling off the outer skin.
7. Set a large, heavy skillet over medium heat. Add a tablespoon of oil to the pan.
8. Add the marinated chicken to the hot skillet in a single layer. Sauté for three to five minutes per side until browned and reaches an internal temperature of 165 degrees Fahrenheit.
9. Transfer the cooked chicken to a cutting board and let it rest for a few minutes.
10. Add another tablespoon of oil to the same skillet, then add the sliced onion and bell peppers. Continue sautéing over medium heat, stirring frequently until softened and golden in spots (about five to six minutes).
11. Season the vegetables with salt and pepper to taste as they cook.
12. When the veggies are almost done, thinly slice the rested chicken against the grain and add it back into the pan.
13. Take the skillet off the heat. Cover the skillet with a lid to keep the mixture warm while you toast tortillas.
14. Toast tortillas over a gas burner on the stove until they show light charring on each side (just seconds per side).
15. Wrap the toasted tortillas in a dry kitchen towel to keep them warm and prevent drying out.
16. Assemble the fajitas by loading the chicken, vegetables, and tortillas with desired toppings such as avocado/guacamole, cheese, fresh iceberg lettuce, salsa, pico de gallo, sour cream, lime wedges, and cilantro.