1 ½ pounds boneless, skinless chicken breasts or thighs
Juice of 1 lime
1 teaspoon kosher salt
1 teaspoon chili powder
1 teaspoon onion powder
½ teaspoon paprika
1 teaspoon dried oregano
2 cloves garlic, minced
2 tablespoons olive oil
1 yellow bell pepper, sliced into thin strips
1 red bell pepper, sliced into thin strips
1 yellow onion, sliced into thin strips
1 pinch kosher salt
1 can black beans, drained and rinsed
6-8 flour or corn tortillas
Salsa
Sliced avocado or guacamole
Shredded cheese
Sour cream
Chopped cilantro
Chopped jalapeño
Slice the chicken into thin strips and place in a large zip-top plastic bag. Add the lime juice, salt and spices, and make sure everything is evenly combined. Place in the fridge to marinate at least 1 hour or up to 24.
Place a large skillet over high heat. Add 1 tablespoon of the olive oil. Add the peppers in a single layer and cook. Allow them to char slightly before you stir and turn them over.
When they've begun to soften and brown all over, add the onions and the pinch of salt. Again, wait for some color to develop on the onions before you move them. Once the peppers are nicely charred and the onions have softened, transfer them to a bowl.
Return the skillet to the heat, and add the remaining tablespoon of olive oil.
Once hot, spread the chicken across the skillet in as close to an even layer as possible.
Sauté the chicken until brown on all sides and cooked through, 4-5 minutes. Wait until the chicken has browned underneath before turning it over.
Return the peppers and onions to the pan, and cook until everything is sizzling.
Serve immediately with tortillas, salsa, avocado, cheese, sour cream, cilantro and jalapeño, or your favorite fajita fixings.
