Skillet Chicken Fajitas

Watch the video for this recipe:

• Makes about 4-5 servings
• 1 red bell pepper, cut into strips
• 1 yellow pepper, cut into strips
• 1 onion, cut into thin slices
• 1/2 tsp (1g) chilli powder
• Salt
• 1 tbsp (14g) oil
• 15 mini flour tortillas (6 inch - 15 cm)
• Chicken Marinade
• 1 1/4 pounds (550g) skinless, boneless chicken breast, cut into thin slices
• 2 tbsp fresh cilantro/parsley, chopped
• 2 tbsp (28g) olive oil
• 1 tbsp (15ml) soy sauce
• 1/2 tsp (1g) chili powder
• 1/2 tsp (1g) smoked paprika
• 1/2 tsp (2g) salt
• 1/2 tsp (1g) garlic powder
• 1/2 tsp (1g) ground cumin
• 1 tbsp (15ml) lime juice
• Topping ideas
• grated cheese
• guacamole or avocado slices
• sour cream
• salsa

1. In a large bowl add all the chicken marinade ingredients and mix to combine. Add chicken slices and toss to coat. Cover and refrigerate to marinate for 30 minutes up to 1 hr.
2. Heat a large 12 inch (30cm) cast iron skillet over medium high heat and add 1 tbsp oil.
3. Add onion and peppers, chilli powder and salt and saute for 6-7 minutes until softened , stirring occasionally. Remove from pan and set aside.
4. Add marinated chicken into the hot skillet and cook until no longer pink and cooked through, for about 4 minutes.
5. Add sauteed onions and peppers into the skillet and cook 1 minute more to heat through.
6. Serve immediately with warm tortillas, your favorite toppings and enjoy.
7. For the tortillas I’ve used homemade 6 inch (15 cm) flour tortillas, video recipe here.