Ingredients

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

Marinade

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

For serving

Tortillas

Shredded cheese

Guacamole

Salsa

Sour cream

Chef notes

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

Preparation

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.

Chicken Fajitas