Chicken Fajitas

[The Sizzle Platter Remix]

Smoky, sizzling chicken and peppers straight from the skillet, wrapped in crisp lettuce instead of flour tortillas. A homemade spice blend does the heavy lifting here — all the fiesta, none of the grain.

Ingredients

For Homemade Fajita Spice Blend:
2 tsp (5g) smoked paprika
1 tsp (2g) ground cumin
1 tsp (2g) chili powder
1 tsp (3g) garlic powder
1/2 tsp (1.5g) onion powder
1/2 tsp (1g) dried oregano
1/2 tsp (2.5ml) pink Himalayan salt
1/4 tsp (0.5g) black pepper
1/4 tsp (0.5g) cayenne pepper (optional)

For Fajitas:
1.5 lbs (680g) boneless, skinless chicken breast (pasture-raised preferred), sliced into thin strips
3 bell peppers (mixed colors), thinly sliced
1 large red onion, thinly sliced
3 tbsp (45ml) avocado oil, divided
2 tbsp (30ml) fresh lime juice
2 cloves garlic, minced

For Serving:
1 head butter lettuce or romaine, leaves separated
1 avocado, sliced
1/4 cup (15g) fresh cilantro, chopped
Lime wedges
Salsa or pico de gallo (optional)

Steps

Blend:

Stir together smoked paprika, cumin, chili powder, garlic powder, onion powder, oregano, salt, pepper, and cayenne in a small bowl. Set aside.

Marinate:

Toss chicken strips with half the spice blend, lime juice, minced garlic, and 1 tbsp (15ml) avocado oil. Let sit at room temperature for 15 minutes while you slice the peppers and onion.

Sear Chicken:

Heat 1 tbsp (15ml) avocado oil in a large cast-iron or heavy skillet over high heat until shimmering. Add chicken in a single layer and sear for 5-6 minutes, flipping once, until cooked through and lightly charred at the edges. Transfer to a plate and tent with foil.

Sizzle Vegetables:

Add the remaining 1 tbsp (15ml) avocado oil to the same skillet. Add peppers and onion along with the remaining spice blend, and cook over high heat for 6-8 minutes, stirring occasionally, until charred at the edges and just tender.

Combine:

Return the chicken and any accumulated juices to the skillet with the vegetables. Toss together over high heat for 1-2 minutes until everything is hot and audibly sizzling. Bring the skillet straight to the table for the platter moment.

Serve:

Set out lettuce leaves, sliced avocado, cilantro, lime wedges, and salsa alongside the skillet. Let everyone build their own wraps.

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Make it Good For The Gut

Swap the sour cream for a dollop of plain kefir or plain whole-milk yogurt for a probiotic-rich crema. Top with a spoonful of fermented salsa or fresh pico de gallo with a splash of apple cider vinegar with the mother stirred in. Fresh cilantro and lime support digestion, and the avocado’s healthy fats help the body absorb the fat-soluble vitamins in the peppers.

Remix Options

Shrimp Fajitas: Swap chicken for 1.5 lbs (680g) peeled, deveined shrimp and sear just 2-3 minutes per side. Steak Fajitas: Use 1.5 lbs (680g) flank steak, sear to medium-rare, rest 5 minutes, then slice thinly against the grain. Sheet Pan Method: Toss chicken and vegetables with the spice blend on a sheet pan and roast at 425°F (220°C) for 20-25 minutes, stirring halfway. Cassava Tortilla Remix: Swap the lettuce wraps for warmed cassava flour tortillas for a more traditional presentation. Vegetarian: Replace chicken with 14 oz (400g) extra-firm tofu, pressed and cubed, or 1 lb (450g) sliced portobello mushrooms.

Good To Know

Spice Blend Storage: Make a double or triple batch of the fajita spice blend and store it in an airtight jar for up to 6 months — it’s a shortcut for future weeknights. Slicing Chicken: Slice against the grain for the most tender bite; popping the chicken in the freezer for 10-15 minutes first makes thin, even slices much easier. Lettuce Wrap Tips: Double up two leaves per wrap for sturdiness, or use large romaine hearts, which hold up especially well to juicy fillings. Make-Ahead: The spice blend and sliced vegetables can be prepped up to 2 days ahead and refrigerated separately. Storage: Refrigerate cooked chicken and vegetables in an airtight container for up to 4 days. Reheating: Reheat in a hot skillet for 2-3 minutes to re-crisp the edges; the microwave works but softens the char. Freezing: Marinated raw chicken freezes well for up to 3 months — thaw overnight in the refrigerator before cooking. Troubleshooting: If the vegetables release too much liquid and steam instead of char, the pan wasn’t hot enough or was overcrowded — cook in two batches if needed to keep the heat high.