Homemade Sizzlin' Chili's-Style Chicken Fajitas

Instructions

1. 1

   Slice chicken breasts or thighs into thin strips (about 1/4 to 1/2 inch thick).

2. 2

   In a medium bowl, whisk together 2 tbsp olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, cayenne pepper (if using), salt, and black pepper to create the marinade.

3. 3

   Add the chicken strips to the marinade, toss to coat evenly. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours, allowing the flavors to meld.

4. 4

   While the chicken marinates, slice the onion and bell peppers into thin strips.

5. 5

   Heat 1 tbsp olive oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat until it shimmers. Add the marinated chicken strips in a single layer (cook in batches if necessary to avoid overcrowding, which can steam the chicken instead of searing it). Cook for 3-4 minutes per side until browned and cooked through. Remove the cooked chicken to a plate and cover loosely with foil to keep warm.

6. 6

   Add the sliced onions and bell peppers to the same skillet (add a touch more oil if needed). Cook over medium-high heat for 5-7 minutes, stirring occasionally, until the vegetables are tender-crisp and slightly charred.

7. 7

   Return the cooked chicken to the skillet with the vegetables. Toss everything together to combine and heat through.

8. 8

   While the chicken and vegetables are cooking, warm the tortillas according to package directions (microwave, dry skillet, or oven).

9. 9

   Serve the sizzling chicken and vegetable mixture immediately from the skillet with warm tortillas and all your favorite fixings like sour cream, shredded cheese, salsa, guacamole, and lime wedges. Garnish with fresh cilantro if desired.