A vibrant and flavorful twist on classic chicken fajitas, perfect for any meal.
In a mixing bowl, combine the olive oil, juice from the limes, cumin, oregano, black pepper, salt, and minced garlic.
Use freshly squeezed lime juice for the best flavor.
Add the chicken breasts to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes.
Marinating overnight will enhance the flavor even more.
Heat a skillet over medium-high heat and add a drizzle of olive oil.
Ensure the skillet is hot before adding the chicken to achieve a nice sear.
Remove the chicken from the marinade and cook in the skillet until fully cooked, about 6-8 minutes per side.
Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F.
Remove the chicken from the skillet and let it rest. In the same skillet, add the sliced bell peppers and onion.
Cooking the vegetables in the same skillet adds flavor from the chicken drippings.
Sauté the vegetables until tender and slightly charred, about 5-7 minutes.
Stir occasionally to ensure even cooking.
Slice the rested chicken into thin strips and add it back to the skillet with the vegetables. Toss to combine.
Mixing the chicken with the vegetables allows the flavors to meld together.
Serve the chicken and vegetable mixture in warm tortillas with your favorite toppings.
Offer a variety of toppings like sour cream, guacamole, and salsa for customization.
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