2lbschicken breasts, boneless and skinless, about 4 chicken breasts
2tbspolive oil, extra virgin
1large onion, any color
2medium bell peppers, I use one green and one red, orange, or yellow
salt and pepper to taste
Optional Toppings: Guacamole, Pico de Gallo, fresh cilantro, green onions
Slice your chicken breasts into thin strips. Toss in a gallon Ziplock bag with marinade ingredients. Remove air from the bag and close tightly. Use your fingers to massage the chicken and make sure your marinade is evenly distributed. Set aside for 30 minutes or up to 12 hours.
Cut off and discard the top of your peppers. Remove the seeds. Cut peppers into thin strips.
Cut onion into thin strips.
Heat 2 tablespoons of oil over medium high heat in a large skillet. Add the pepper and onion slices. Cook for 3 - 4 minutes or until they're tender. Sprinkle with salt and pepper, remove from skillet, and set aside in another dish.
Add your chicken to the skillet. Cook on each side for 2 - 3 minutes. Chicken should have some charring.
When chicken is done add your onions and peppers back to the skillet and stir everything together. Serve immediately with Guacamole, Pico de Gallo, or any of the other suggested toppings I've listed above this recipe card.
Nutrition information does not include any additional toppings, tortillas, lettuce wraps, etc since there are so many ways to fajita and everyone does it differently! You can find nutrition info for Guacamole,Pico de Gallo, and Cilantro Lime Cauliflower Rice on those recipes.