Name: Sizzling Chicken Fajita Skillet with Sweet Peppers & Creamy Avocado
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 ½ lbs boneless, skinless chicken breasts, sliced into ½-inch strips; 2 tablespoons olive oil (for marinade); 1 lime, juiced (about 2 tablespoons); 1 tablespoon chili powder; 1 teaspoon ground cumin; ½ teaspoon smoked paprika; ½ teaspoon garlic powder; ¼ teaspoon onion powder; ¼ teaspoon dried oregano; ½ teaspoon salt; ¼ teaspoon black pepper; 1 large red bell pepper, thinly sliced; 1 large yellow bell pepper, thinly sliced; 1 large onion, thinly sliced; 2 tablespoons olive oil (for cooking); 1 ripe avocado, diced or sliced; Fresh cilantro, chopped (for garnish); Warm tortillas (corn or flour) for serving; Optional: sour cream, salsa, or extra lime wedges

👩‍🍳 Instructions

1
In a medium bowl, combine sliced chicken breast with 2 tablespoons olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, and black pepper. Toss until chicken is evenly coated. Cover and marinate in the refrigerator for at least 20 minutes (up to 4 hours).
2
While chicken marinates, thinly slice the red bell pepper, yellow bell pepper, and onion.
3
Heat 1 tablespoon of olive oil in a large skillet or cast-iron pan over medium-high heat until shimmering. Add marinated chicken strips in a single layer (cook in batches if necessary to avoid overcrowding). Cook for 3-4 minutes per side, until golden brown and cooked through. Remove chicken from the pan and set aside.
4
Add the remaining 1 tablespoon of olive oil to the same skillet. Add the sliced bell peppers and onions. Sauté over medium-high heat for 7-10 minutes, stirring occasionally, until vegetables are tender-crisp and slightly charred.
5
Return the cooked chicken to the skillet with the vegetables. Toss everything together for 1-2 minutes to heat through and combine flavors. Remove from heat.
6
Serve immediately in warm tortillas, topped with diced or sliced avocado and fresh cilantro. Offer optional toppings like sour cream, salsa, or extra lime wedges.

💡 Notes

For best results, marinate the chicken for at least 20 minutes. Don't overcrowd the pan when searing the chicken to ensure a good crust. Feel free to adjust spice levels by adding cayenne pepper. Leftovers store well in the fridge for 3-4 days; reheat in a skillet for best texture.

Sizzling Chicken Fajita Skillet with Sweet Peppers & Creamy Avocado