Combine the lime juice, olive oil, cumin, chili powder, paprika, salt, and pepper in a small bowl, and whisk well to combine.
3 Tablespoons Lime juice, 4 Tablespoons Olive oil, 2 teaspoons Chili powder, 1 teaspoon Cumin, 1 teaspoon Paprika, Salt and pepper
Slice the chicken into thin strips, then add them to a large bowl and pour the lime juice seasoning mixture over them. Toss the strips to coat evenly in marinade. Cover the bowl in plastic wrap, then set in the fridge to marinate for 30 minutes.
3 Chicken breasts
While it marinates, wash and slice the bell peppers and onion into thin strips.
3 Bell peppers, 1 Onion
Heat olive oil in a large pan over medium-high heat. Once hot, add the onions and peppers. Stir occasionally until softened and charred, about 7 minutes.
While the vegetables cook, remove the chicken strips from the marinade and shake off excess liquid.
Remove the vegetables from the pan and set aside, then add the chicken. Cook 5-7 minutes until the chicken is browned and cooked through.
Return the vegetables to the pan and stir everything together.
Sprinkle chopped cilantro over the top, then serve the fajitas with warmed tortillas, sour cream, salsa, or any other favorite toppings and enjoy!
¼ cup Cilantro
Notes
Cutting the chicken into uniform-thickness strips will ensure that it all cooks evenly and nothing gets overcooked.
Don't be tempted to keep marinating the chicken for longer than 30 minutes! Because it's already sliced, it will absorb the marinade quickly. Any longer and the lime juice can start making the chicken mushy.
If you're looking for a little extra spice, add some sliced jalapenos to the pepper mix! They cook up beautifully and add adjustable kick depending on how many seeds you remove. The more seeds, the more spicy!
Chicken fajita stores well in the fridge and reheats beautifully, so it's a great make-ahead meal to save time for later!