Homemade Chicken Fajitas

Ingredients:

• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon ground paprika
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• teaspoon cayenne pepper
• teaspoon garlic powder
• 1 pounds skinless, boneless chicken breast, cut into strips
• 4 tablespoons olive oil, or more as needed
• 2 bell peppers, sliced
• 1 onion, thinly sliced
• 8 (6-inch) flour tortillas

Directions:

1. In a small bowl, whisk together chili powder, cumin, paprika, salt, black pepper, cayenne pepper, and garlic powder to make the fajita seasoning.
2. Trim excess fat from the chicken breast and place the chicken strips in a large bowl with a lid. Add 2 tablespoons of olive oil and about three-quarters of the fajita seasoning. Toss everything together, adding more oil if necessary, until the chicken is well coated. Use a knife to poke the chicken to help the seasoning and oil penetrate the meat.
3. Cover the bowl and shake well to ensure the chicken is evenly coated. Refrigerate for 4 to 6 hours, shaking the bowl every couple of hours for even marination.
4. After marinating, remove the chicken from the refrigerator and let it sit at room temperature for about an hour.
5. While the chicken comes to room temperature, preheat your outdoor grill to medium heat and lightly oil the grate. Also, preheat your oven to 350F (175C). Wrap 8 tortillas in aluminum foil and set them aside to heat in the oven.
6. In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the sliced bell peppers and onions. Sprinkle the remaining fajita seasoning over the vegetables and stir occasionally. Cook until the vegetables soften, about 8 to 10 minutes.
7. As the vegetables cook, place the wrapped tortillas in the oven to warm them through.
8. While the vegetables cook, grill the chicken strips. Turn the chicken halfway through grilling, cooking for 2 to 3 minutes per side, or until the chicken is no longer pink in the center and the juices run clear.
9. Once the chicken is cooked and the vegetables are tender, assemble the fajitas. Place the grilled chicken, peppers, and onions in the warmed tortillas.

Recipe Tip: You can use a cast iron grill pan instead of an outdoor grill if preferred.

Nutrition Facts (per serving):

• Calories: 560
• Total Fat: 23g (30% Daily Value)
• Saturated Fat: 4g (22% Daily Value)
• Cholesterol: 97mg (32% Daily Value)
• Sodium: 1099mg (48% Daily Value)
• Total Carbohydrate: 44g (16% Daily Value)
• Dietary Fiber: 5g (19% Daily Value)
• Total Sugars: 6g
• Protein: 42g (85% Daily Value)
• Vitamin C: 82mg (91% Daily Value)
• Calcium: 131mg (10% Daily Value)
• Iron: 5mg (26% Daily Value)
• Potassium: 671mg (14% Daily Value)

* Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs. If you follow a medically restrictive diet, please consult your doctor or dietitian before preparing this recipe for personal consumption.