3 boneless skinless chicken breasts cut diagonally (against the grain) into 1/2-to-3/4-inch slices
3/4 cup Skinny Latina Marinade and Cooking sauce
1 large red onion, thinly sliced
3 multi color bell peppers, thinly sliced into strips
2 tablespoons olive oil
the juice of one lime
1/2 tablespoon chili powder
1/2 tablespoon ground cumin
1 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon pepper
Directions
Place chicken breast strips in a large resealable bag with the Skinny Latina Marinade and Cooking sauce and marinate for a minimum of one hour and up to 8 hours. Remove from marinade and pat dry.
Add the fajitas seasoning ingredients to a small mixing bowl and stir together.
Generously sprinkle the fajita seasoning on both sides of the chicken and use your fingers to press it into the chicken.
Heat the oil in a large skillet over medium high heat. Sear the chicken breast strips for about 7-8 minutes on each side.
Once the chicken has finished cooking, remove it to a plate and let it rest for a couple of minutes. Add the bell peppers and onion to the same skillet over medium heat and sauté for 4-5 minutes, stirring frequently.
Add the chicken back into the skillet, add a squeeze of fresh lime juice and stir everything together.
Serve immediately with tortillas and extra toppings such as sour cream, Pico de Gallo and guacamole.
Note: Add two tablespoons on Skinny Latina hot sauce to your sour cream for an extra zesty topping.
