Easy Chicken Fajitas with Homemade Marinade

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Chicken thighs are more affordable and flavorful.

Prepare 3 bell peppers by removing seeds and stems, then slice them into thick pieces about half an inch in thickness.

Slice 1 whole white onion into pieces similar in size to the bell peppers for even cooking.

In a bowl, combine 1/4 cup avocado oil, 1/4 cup lime juice, 2 tablespoons red wine vinegar, and 2 tablespoons Dijon mustard to create the marinade.

Mince 5 garlic cloves and add them to the marinade mixture.

Add 1 teaspoon ground ancho chile, 1 teaspoon smoked paprika, 1 teaspoon ground onion, 1/2 teaspoon ground cumin, 2 teaspoons kosher salt, and freshly ground black pepper to the marinade and whisk until combined.

Reserve 3 tablespoons of the marinade for the vegetables and pour the rest over 2 lbs of chicken thighs, ensuring all pieces are coated.

Heat a couple of tablespoons of avocado oil in a large pan over medium heat.

Once the oil is hot, add the marinated chicken thighs to the pan, ensuring not to overcrowd it. Cook until nicely browned on both sides and fully cooked.

Remove the chicken from the pan and let it rest for 5 to 10 minutes before slicing against the grain for tenderness.

Pour the reserved marinade over the sliced bell peppers and onion, mixing well.

In the same pan, heat a little oil over medium heat and add the bell peppers and onion mixture, cooking until slightly softened but still crunchy, stirring occasionally.

Slice the rested chicken thighs against the grain and add them back to the pan with the vegetables, mixing well.

Add salt to taste and finish with a squeeze of lime juice (about 2 tablespoons, or to taste).

Garnish with chopped cilantro before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary