One Pan Chicken Fajitas

There is something festive about a fajitas that takes taco Tuesday to the next level. These are packed with flavor and are always devoured by all!

Serves 4-6

¼ cup avocado oil
¼ cup freshly squeezed lime juice (2 limes)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 teaspoons dried oregano
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
2 pounds boneless, skinless chicken thighs, trimmed of excess fat
2 Tablespoons butter
3 garlic cloves, minced
2 bell peppers (any color), sliced into strips
1 medium red onion, halved and cut into slices
1 tablespoon freshly squeezed lime juice

To serve:
Tortillas
Cilantro
Shredded Cheese
Sour Cream

Whisk together avocado oil, lime juice, salt, pepper, oregano, chili powder, cumin and paprika in the bottom of a large bowl. Add chicken and toss to make sure all of the chicken is coated. Let sit for 30 minutes at room temp or up to 24 hours in the fridge.

Warm skillet over medium high heat. Place chicken thighs in pan and cook 4 minutes a side- you may have to do this in two batches. Remove chicken to a cutting board to cook. Melt the butter into the same pan over medium low heat. Once melted, add one tablespoon of lime juice and scape all of the bits off of the bottom of the pan. Add peppers and onions and sautéed about 5 minutes until soft. Add garlic and sautéed and additional 30 seconds.

Slice chicken into strips and serve with sautéed vegetables, warm tortillas, and any other toppings you want! Also makes for great fajita bowls served over rice and beans or cauliflower rice!