Chicken Fajitas: Juicy, Simple Weeknight Recipe

These Chicken fajitas are juicy, bright, and done in under 30 minutes, featuring a balance of honeyed char and bright lime.

Scale

680 g (1.5 lb) boneless skinless chicken breasts, sliced thin
30 ml (2 tbsp) olive oil
30 ml (2 tbsp) lime juice
2 cloves garlic, minced (6 g)
5 g (1 tsp) ground cumin
4 g (1 tsp) smoked paprika
9 g (1½ tsp) kosher salt
1 g (¼ tsp) black pepper
10 g (2 tsp) honey
450 g bell peppers (about 3: 1 red, 1 yellow, 1 green), sliced into 1 cm (½-inch) strips
150 g (1 medium) yellow or white onion, sliced into 1 cm (½-inch) strips
8 small (6-inch) flour or corn tortillas
Optional toppings: sliced avocado, chopped cilantro, lime wedges, sour cream, shredded cheese

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Combine 30 ml (2 tbsp) olive oil, 30 ml (2 tbsp) lime juice, 2 minced garlic cloves (6 g), 5 g (1 tsp) ground cumin, 4 g (1 tsp) smoked paprika, 10 g (2 tsp) honey, 9 g (1½ tsp) kosher salt, and 1 g (¼ tsp) black pepper in a bowl. Slice 680 g (1.5 lb) chicken breasts into 6–8 mm (¼–½ inch) strips across the grain. Toss the chicken in the marinade until evenly coated. Marinate for 10–15 minutes at room temperature.
Slice 450 g (about 3) bell peppers and 150 g (1 medium) onion into 6–8 mm (¼–½ inch) strips. Heat a skillet over medium-high heat, add 15 ml (1 tbsp) oil, and sauté the onions and peppers for 6–8 minutes.
Wipe the skillet clean and heat to high. Add 15 ml (1 tbsp) oil and a single layer of marinated chicken strips. Sear undisturbed for 1½–2 minutes until golden-brown, then flip and cook another 1–1½ minutes until fully cooked.
Transfer the cooked chicken to a warm plate and let rest for 2 minutes. Add the chicken back to the pan with the peppers and onions and toss for 30–45 seconds.
Warm 8 small tortillas in a skillet or oven, assemble with chicken and vegetable mix, and top with cilantro, avocado, and optional sour cream. Serve immediately.

For a gluten-free version, use corn tortillas. Chicken thighs can be substituted for a richer flavor.