Sheet-Pan Style Skillet Chicken Fajitas with Avocado

Ingredients

• 500 g boneless skinless chicken thighs, sliced into thin strips
• 2 red bell pepper, sliced into strips
• 1 yellow onion, thinly sliced
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ¾ tsp salt
• 1 lime, halved for juicing
• 6 corn tortillas, warmed
• 1 avocado, sliced

Method

1. Heat 1 tablespoon olive oil in a large cast-iron skillet over medium-high heat.
2. Add the sliced chicken thighs, smoked paprika, ground cumin, garlic powder, and half the salt. Cook until lightly browned and cooked through, about 6 to 8 minutes.7 min timer
3. Transfer the chicken to a plate. Add the remaining olive oil, sliced bell peppers, and onion to the pan with the rest of the salt. Sauté until tender-crisp with charred edges, about 5 minutes.5 min timer
4. Return the chicken to the skillet, squeeze the fresh lime juice over everything, and toss to combine.
5. Warm the corn tortillas in a dry pan or microwave for 30 seconds and serve alongside the skillet chicken, peppers, and sliced avocado.