Name: Spicy Chicken Fajitas with Sizzling Peppers & Creamy Avocado
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 ½ lbs boneless, skinless chicken breasts, sliced into ½-inch strips; 3 tbsp olive oil, divided; 1 tbsp chili powder; 1 tsp ground cumin; 1 tsp smoked paprika; ½ tsp dried oregano; ¼ tsp cayenne pepper (optional, adjust to taste); ½ tsp garlic powder; ½ tsp onion powder; ½ tsp salt; ¼ tsp black pepper; 2 tbsp fresh lime juice; 1 red bell pepper, thinly sliced; 1 yellow bell pepper, thinly sliced; 1 large onion, thinly sliced; 1 ripe avocado, diced or sliced; Fresh cilantro, chopped, for garnish; 8-12 warm flour or corn tortillas; Optional toppings: sour cream, salsa, shredded cheese, extra lime wedges

👩‍🍳 Instructions

1
In a medium bowl, combine chicken strips, 2 tbsp olive oil, chili powder, cumin, smoked paprika, oregano, cayenne pepper (if using), garlic powder, onion powder, salt, black pepper, and lime juice. Toss to coat. Marinate in the refrigerator for 20 minutes to 2 hours.
2
Heat 1 tbsp olive oil in a large skillet or cast-iron pan over medium-high heat. Add sliced red bell pepper, yellow bell pepper, and onion. Cook, stirring frequently, for 5-7 minutes until tender-crisp and slightly charred. Remove from pan and set aside.
3
Return the skillet to medium-high heat. Add marinated chicken in a single layer (cook in batches if necessary to avoid overcrowding). Cook for 3-4 minutes per side, until fully cooked through and golden brown.
4
Once chicken is cooked, return sautéed peppers and onions to the skillet with the chicken. Toss briefly to combine and warm through.
5
Serve immediately with warm tortillas, fresh cilantro, diced avocado, and any desired optional toppings like sour cream or salsa.

💡 Notes

For spicier fajitas, increase cayenne pepper or add a pinch of chipotle powder to the marinade. Ensure your pan is very hot for a good sizzle and char on the chicken and vegetables. Leftovers store well in an airtight container in the fridge for up to 3-4 days; reheat on the stovetop for best texture. Slice avocado just before serving to prevent browning.

Spicy Chicken Fajitas with Sizzling Peppers & Creamy Avocado