- 4 boneless, skinless chicken breasts
- 1 white onion, sliced into strips
- 2 bell peppers (of varying colors), sliced into strips
- Salt and pepper
- 1 lime
- 1 cup fresh orange juice
- 1/2 cup soy sauce
- 1 tablespoon fresh lime juice
- 2 tablespoons brown sugar
- 2 tablespoons vegetable oil
- 1/2 teaspoon liquid smoke
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1/2 teaspoon cayenne
- Shredded cheese
- Sour cream
I grew up with a single mom who frequently cooked for us, but sometimes she just needed a night off! We went to Chili's almost every Sunday, and I always ordered their chicken fajitas. They pair perfectly with the queso dip on their appetizer menu. This is a great meal for a taco night when you just want to stay at home!
RELATED: Siri's queso dip
Place chicken breasts in a dish (or a large Ziplock bag). Whisk marinade ingredients together and pour over chicken. Cover and refrigerate overnight.
Once ready to cook, heat a few tablespoons of vegetable oil in a cast-iron skillet (you can also use a grill pan) over medium-high heat. Add chicken and cook 4-5 minutes per side. Remove, let sit for a few minutes, and then slice.
While chicken is resting, add onions and peppers to skillet. Saute until they begin to brown, about 5-7 minutes. Add chicken back to skillet, toss everything together, season to taste with salt and pepper and a squeeze of fresh lime. Serve with tortillas and desired toppings.