Ultimate Skillet Chicken Fajitas

Ingredients

FOR THE CHICKEN

¼ cup avocado oil

¼ cup freshly squeezed lime juice (about 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

2½ pounds boneless, skinless chicken thighs, trimmed of excess fat

FOR THE VEGETABLES

1 green bell pepper, sliced into ¼-inch-wide strips

1 red bell pepper, sliced into ¼-inch-wide strips

1 medium white onion, halved and cut into ¼-inch-thick slices

1 tablespoon freshly squeezed lime juice (about ½ lime)

1 tablespoon avocado oil

FOR THE GARLIC-HERB BUTTER

3 tablespoons salted butter (sub ghee for Whole30 and paleo; sub vegan butter for dairy-free)

3 garlic cloves, minced

¼ to ½ teaspoon crushed red pepper flakes, to taste

1 tablespoon finely chopped fresh oregano

PAIRING SUGGESTIONS: Brothy

Borracho Beans (page 203),

Directions

PREPARE THE CHICKEN: In a large bowl, whisk together the avocado oil, lime juice, salt, pepper, dried oregano, chili powder, cumin, and smoked paprika. Add the chicken and toss until evenly coated. Set aside and let the chicken marinate at room temperature for about 20 minutes. (Alternatively, cover the bowl with plastic wrap and transfer to the fridge to marinate for up to 24 hours.)

HEAT a large cast-iron skillet over medium-high heat. When the skillet is very hot, add the chicken, taking care not to overcrowd the pan.

You'll likely have to do this in multiple batches. Sear the chicken on both sides until golden brown, 3 to 4 minutes per side. Transfer the cooked chicken to a cutting board and set aside to rest.

COOK THE VEGGIES: In the same skillet, combine both bell peppers, the onion, and lime juice. Toss to soak up any remaining juices in the skillet, scraping up the browned bits. Add the avocado oil and cook, tossing occasionally, until the veggies are tender, about 5 minutes.

MAKE THE GARLIC-HERB BUTTER: Heat a small saucepan over medium-low heat. Add the butter, garlic, pepper flakes, and fresh oregano. Melt the butter and cook, stirring often and taking care not to burn the butter, until the flavors have just combined, 2 to 3 minutes.

TO SERVE: Spread the veggies across a large serving platter. Slice the chicken into strips about ¼ inch thick and place on top of the veggies, along with any juices. Spoon the garlic-herb butter over the top.