Prep time: 15 min Cooking time: 15 min
6 (3 oz.) boneless, skinless chicken breasts, sliced
2 teaspoons chili powder
1 teaspoon paprika
1/2 teaspoon kosher salt
1 teaspoon onion powder
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1 tablespoon cornstarch
2 tablespoons olive oil, divided
2 bell peppers (green, red or yellow), cored, seeded and sliced
1 medium yellow onion, peeled and sliced
1 lime, juiced
6 whole wheat flour tortillas
Mix the seasonings in a small bowl with the cornstarch. Add 1 tablespoon of the oil and the juice of 1 lime and whisk to combine. Thin the mixture with water if it's too pasty. Set aside.
Slice the chicken into 1/4" thick slices and place in a bowl with 2/3 of the fajita seasoning marinade and toss to coat the chicken well. Set aside.
While the chicken marinates, slice the peppers and onion and place in a bowl with the remaining 1/3 of the marinade and toss the vegetables until well coated. Set aside.
Heat 1 tablespoon of the oil in a large skillet over medium-high heat and add the vegetables. Cook for 5 minutes, until the onion softens, stirring occasionally. Transfer to a bowl.
Cook the chicken for about 4 minutes on each side. Add the peppers and onion back to the skillet and cook for another 2 minutes until everything is warmed through.
Remove from the heat and enjoy immediately.
To complete the meal, serve with whole wheat flour or corn tortillas, pico de gallo, avocado crema (see recipe), and lime wedges.