GO-TO SKILLET

CHICKEN FAJITAS

WHY YOU'll LOVE THEM

✓ MEGA FLAVORFUL.

✓ A 30-MINUTE DINNER.

✓ TOTALLY VERSATILE WITH ENDLESS VARIETIES!

THEY're..

BONELESS, SKINLESS CHICKEN BREASTS

LIMES

OLIVE OIL & AGAVE NECTAR

BELL PEPPER

ANCHO CHILI POWDER, GROUND CUMIN, SMOKED PAPRIKA, GARLIC POWDER

KOSHER SALT & GROUND BLACK PEPPER

RED OR yeLLOW ONION

FAJITA NIGHT TOPPINGS FOR SERVING, AS DESIRED!

MARINATE THE CHICKEN.

Marinate thinly sliced chicken in a medium bowl with lime juice, olive oil, agave nectar, ancho chili powder, ground cumin, smoked paprika, garlic powder, kosher salt, & ground black pepper. Set aside for 10-15 minutes as you prepare fajitas veggies & toppings!

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Heat oil in a large cast iron skillet over medium-high heat. Add marinated chicken in batches (to avoid overcrowding) cooking until each batch is gloriously browned & charred (about 5-6 minutes). Transfer the cooked chicken to a plate & set aside. Repeat with remaining chicken as needed!

COOK THE CHICKEN.

To the same skillet used to cook the chicken, add sliced bell pepper & onion. Season with garlic powder, kosher salt, & ground black pepper. Cook, stirring occasionally until slightly softened (about 4-5 minutes). Squeeze lime juice over top & remove skillet from heat.

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COOK THE FAJITA VEGGIES.

Add the chicken back to the skillet along with the veggies & toss well. Serve immediately as desired with tortillas, burritos, in rice burrito bowls & with all of your favorite toppings. Enjoy!

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SERVE THE CHICKEN FAJITAS!