Best Chicken fajitas

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  Lime Juice, Fresh(30g)
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  Vegetable oil(30g)
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  Garlic(60g)
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  Cumin, Ground(8g)
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  1 teaspoon salt
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  Chili powder(5g)
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  Cilantro, Fresh(15g)
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  Chicken Thigh, Boneless Skinless(680g)

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  Bell Pepper
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  Yellow Onion
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  Avocado

Instructions

1. 1Combine the lime juice, vegetable oil, fresh garlic, ground cumin, chili powder, and fresh cilantro in a large shallow bowl. Add the chicken thighs, toss to coat evenly, and marinate for at least 30 minutes at room temperature (or up to 4 hours refrigerated for deeper flavor).
2. 2Heat a 12-inch skillet over medium-high heat until it begins to smoke lightly. Add the marinated chicken thighs directly to the hot pan and sear for 8–10 minutes on the first side, until golden brown and charred. Flip and sear the second side for another 8–10 minutes, until the internal temperature reaches 165°F and the chicken is no longer pink inside. Transfer the cooked chicken to a warm plate and tent loosely with foil to rest.
3. 3Add the sliced bell peppers and onion to the same skillet (drizzle with a little extra vegetable oil only if needed) over medium-high heat. Cook for 6–8 minutes, stirring occasionally, until the onion is soft and the peppers are slightly charred and tender. Season with salt and pepper to taste.
4. 4Slice the rested chicken into strips against the grain.
5. 5Divide the sliced chicken, cooked peppers and onions, and avocado evenly into 4 airtight containers while still hot. Let cool to room temperature before sealing, then refrigerate until ready to serve.
6. 6To serve, warm the containers in the microwave (1–2 minutes) or on the stovetop, then assemble fajitas with the chicken and vegetables in warmed tortillas and top with fresh cilantro and sliced avocado.