BONELESS, SKINLESS CHICKEN BREASTS
OLIVE OIL & AGAVE NECTAR
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 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!
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!
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.
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!