Chicken Fajitas

For The Marinade

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65 ml Lime Juice

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65 ml Orange Juice

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2 tbsp Olive Oil

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2 Garlic Cloves , minced

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1 tsp Cumin Powder

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1 tsp Salt

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0.5 tsp Black Pepper

For The Fajitas

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2 Chicken Breasts , halved horizontally

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2 tbsp Olive Oil

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3 Bell Peppers , deseeded and sliced

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1 Large Onions , halved and sliced thickly

For Serving

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12 Corn Tortillas

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1 Avocados , halved and sliced

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Sour Cream

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Lime Wedges

Initial Prep

Combine all marinade ingredients in a large bowl. Add chicken and toss to coat thoroughly. Refrigerate and marinate for 1 hour to 24 hours (or freeze immediately and defrost overnight).
For cooking efficiency, use two skillets simultaneously, one for chicken and one for vegetables.

Vegetables

Heat 1 tablespoon of oil in a heavy-bottomed skillet over high heat until shimmering. Arrange vegetables in a single layer, avoiding overlap, and cook for 45 seconds, or until charred.
Toss and spread out the vegetables. Season with salt and pepper. Continue cooking in 45-second intervals, tossing and spreading out in between, until slightly charred. Transfer to a platter and repeat with the remaining vegetables.

Chicken

Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the chicken and cook for 3 to 4 minutes per side, or until caramelized.
Transfer the chicken to a plate, cover loosely with foil, and let rest for 3 minutes. Slice the chicken before serving.

To Serve

Warm the tortillas using your preferred method.
Fill tortillas with sautéed peppers and onions, top with sliced chicken, sour cream, and a squeeze of lime juice. Fold the tortillas and serve immediately.

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