Chicken Fajitas

Ingredients

• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon ground paprika
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• ¼ teaspoon cayenne pepper
• ¼ teaspoon garlic powder
• 1 ½ 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
• Toppings: sour cream, avocado, cheese

Instructions

1. Whisk chili powder, paprika, salt, pepper, cayenne pepper, and garlic powder for fajita seasoning together in a small bowl.
2. Trim chicken of any excess fat and cut into strips. place in a large bowl. Add 2 tablespoons olive oil and sprinkle with about 3/4 of the fajita seasoning. Toss, adding more oil if necessary, until coated. Poke chicken with a knife to allow penetration of seasoning and oil. Place the lid on the bowl and shake until chicken is thoroughly coated. Marinate in the refrigerator, shaking every couple of hours, for 4 to 6 hours.
3. Remove the marinating bowl from the refrigerator and let sit on the counter until chicken is room temperature, about 1 hour.
4. Slice peppers and onions into strips.
5. Heat skillet and once hot, begin cooking chicken. Halfway through, add more olive oil if needed. Add peppers and onion. Stir in remaining fajita seasoning and cook, stirring occasionally, until vegetables are soft, 8 to 10 minutes.
6. To assemble fajitas, fill warmed tortillas with chicken, peppers, and onions. Top with toppings.