Sizzling Chicken Fajitas

Make the Marinade

In a large bowl, combine chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne, salt, and black pepper.

Add 2 tablespoons of olive oil, the minced garlic, and lime juice to the spice mixture and stir to combine.

Marinate the Chicken

Add the sliced chicken to the marinade and toss until every piece is evenly coated.

Let the chicken marinate at room temperature for 10 minutes while you prep the vegetables.

Warm the Tortillas

Heat a dry skillet over medium heat and warm each tortilla for about 30 seconds per side, then wrap them in a clean kitchen towel to keep warm.

Cook the Chicken

Heat the remaining 1 tablespoon of olive oil in a large cast iron skillet or heavy skillet over high heat until it just begins to smoke.

Add the marinated chicken to the skillet in a single layer.

Cook the chicken undisturbed for 2 minutes to get a good sear.

Stir and continue cooking for another 2-3 minutes until the chicken is cooked through and no longer pink.

Transfer the cooked chicken to a plate and set aside.

Cook the Vegetables

In the same skillet over high heat, add the sliced onion.

Cook the onion, stirring occasionally, for 2 minutes until it begins to char at the edges.

Add all the sliced bell peppers to the skillet.

Cook, stirring occasionally, for 4-5 minutes until the peppers are tender but still have a slight bite.

Combine

Return the cooked chicken to the skillet with the vegetables and toss everything together.

Cook for 1 more minute so the chicken heats through and the flavors meld together.

Serve

Spoon the chicken and pepper mixture onto the warm tortillas.

Top with fresh cilantro, avocado slices, salsa, and a squeeze of lime juice.