Grilled Chicken Fajitas

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  1.5 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  2 Bell Pepper(238g)
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  1 Yellow Onion(110g)
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  1 Zucchini(196g)
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  3 tbsp Lime Juice, Fresh
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  2 tbsp Chili powder
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  2 tsp Cumin, Ground
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  2 tsp Garlic powder
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  1.5 tsp 1 1/2 teaspoons kosher salt
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  1 tsp Onion powder
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  0.3 tsp Cayenne Pepper, Ground

Instructions

1. 1Cut the chicken breast into ½-inch strips and slice the bell pepper, onion, and zucchini into ¼-inch strips. Place all vegetables and chicken in a large bowl.
2. 2Add the lime juice, chili powder, ground cumin, garlic powder, onion powder, and cayenne pepper to the bowl. Toss until all pieces are evenly coated.
3. 3Heat a large skillet or griddle over medium-high heat for 2–3 minutes until hot. Working in batches if needed, add the chicken and vegetables to the skillet without crowding the pan.
4. 4Cook for 8–10 minutes over medium-high heat, stirring every 2 minutes, until the chicken reaches an internal temperature of 165°F and shows no pink in the center. The vegetables should be tender and lightly charred at the edges.
5. 5Transfer the cooked chicken and vegetables to a clean cutting board and let cool for 2–3 minutes.
6. 6Divide the fajita mixture evenly into 6 airtight containers while still warm. Allow to cool to room temperature before sealing, then refrigerate.
7. 7To reheat, transfer one portion to a skillet over medium heat for 2–3 minutes, stirring occasionally, until warmed through. Serve with tortillas and desired toppings (salsa, sour cream, guacamole, cilantro).