Chicken Fajitas

This quick 30 minutes dinner will be a weeknight staple. It’s great for those busy weeknight meals or when guests come over. The chicken is so juicy and flavorful with all the spices, cooked with the peppers and onions on really high heat so they get slightly charred. It really enhances the flavors. Top them with creamy avocado, cilantro and queso fresco. Hope you enjoy them as much as we do!

Ingredients

• 1 lb chicken thighs, boneless and skinless
• 1 tsp. paprika
• 1 1/2 tsp. cumin
• 1 1/4 tsp. chili powder
• 2-3 garlic cloves, peeled and minced
• salt and black pepper
• 1 tbsp chipotle adobo sauce
• 1 lime juiced
• 1/2 cup chicken stock
• 3 red and yellow bell peppers, seeded and thinly sliced
• 1/2 red onion. peeled and thinly sliced
• 8-10 flour tortillas
• garnish with avocado, cilantro, queso fresco

Directions

In a large bowl, add in the chicken thighs along with the spices, garlic, chipotle adobo and lime juice. Mix until everything is evenly coated.

Slice up the peppers and onions and set aside until ready to use.

In a really hot skillet with a little bit of oil spread out the chicken evenly and let it get a nice sear on each side. About 5-8 minutes. Add in the chicken stock and let it cook completely. Once cooked, remove from the heat. In the same pan, add in the peppers and onions. Season with salt and pepper, and add a little more oil if needed. Let them cook for about 4-6 minutes until everything starts to get a char and cooks through. Then add the chicken back into the pan.

Heat up the tortillas in a dry pan or in the microwave. Assemble the fajitas!

Then garnish with avocado slices, queso fresco and cilantro. Enjoy!!