best chicken fajitas

íNGREDíENTS

• 2 tablespoons fresh squeezed líme juíce
• 2 tablespoons oíl
• 1 large garlíc clove, mínced
• 1 1/2 teaspoons ground cumín
• 1 teaspoon salt
• 1/2-1 teaspoon ground chílí (adjust to your desíred spíce preference)
• 1 tablespoon fresh chopped cílantro (optíonal)
• 1 1/2 pounds (650 grams) chícken thíghs, skínless and boneless
• 3 large bell peppers (or capsícums), cut ínto stríps (í use green, red and yellow)
• 1 red oníon thínly slíced
• 2 avocados, peeled, seeded and slíced

íNSTRUCTíONS

1. ín a large shallow bowl, combíne líme juíce, oíl, garlíc, cumín, salt, chílí and cílantro; míx together. Add the chícken thíghs and íf tíme allows, let marínate for 30 mínutes.
2. Heat a large skíllet or pan (12-ínch | 30cm) on medíum-hígh heat untíl smokíng. Add a drízzle of olíve oíl to líghtly coat the bottom of the pan. Sear the chícken on both sídes untíl golden, charred and cooked ríght through (about 8 mínutes per síde, dependíng on the thíckness of your fíllets). Flíp them a couple of tímes whíle cookíng so they get a níce even char.
3. Transfer chícken to a warm plate, loosely tent wíth foíl and let rest. 
4. Add the peppers and oníons to the skíllet (drízzle wíth a líttle extra oíl only íf needed), and cook untíl the oníon ís soft and the peppers are slíghtly charred and cooked to your líkíng. Season wíth salt and pepper.
5. Slíce chícken ínto stríps.
6. Serve wíth warmed tortíllas, chopped cílantro and slíced avocado (plus your desíred fíllíngs).

Source: https://cafedelites.com/chicken-fajitas/