Ingredients:

For the Fajitas:

• 2 lbs boneless skinless chicken breasts, sliced into thin strips

• 2 bell peppers (1 red, 1 green), thinly sliced

• 1 large onion, thinly sliced

• 2 tbsp olive oil (or avocado oil)

• Juice of 1 lime

• 1 tsp cumin

• 1 tsp smoked paprika

• 1 tsp chili powder

• ½ tsp garlic powder

• ½ tsp onion powder

• Salt and black pepper to taste

Optional Toppings:

• Warm flour tortillas

• Sour cream

• Guacamole or sliced avocado

• Fresh cilantro

• Shredded cheese

• Salsa or pico de gallo

Instructions:

1. Marinate the Chicken
   In a large bowl, combine sliced chicken, lime juice, cumin, paprika, chili powder, garlic powder, onion powder, salt, pepper, and 1 tbsp of oil. Toss well and let it marinate for 20–30 minutes while prepping veggies.

2. Preheat the Platinum Grill Pan
   Place your Platinum Grill Pan on medium heat. Let it heat for 3–4 minutes until nice and hot (you can splash a bit of water to see if it sizzles).

3. Grill the Veggies
   Add a light drizzle of oil (if needed), then toss in sliced peppers and onions. Sauté until slightly charred and tender (about 5–7 minutes). Remove and set aside.

4. Grill the Chicken
   In the same pan, add marinated chicken strips in a single layer. Grill for 4–5 minutes per side, or until fully cooked and slightly charred. Don’t overcrowd; work in batches if needed.

5. Combine & Serve
   Once all the chicken is grilled, return the veggies to the pan and mix everything together for 1–2 more minutes to heat through.

6. Serve Sizzling Hot
   Bring the grill pan directly to the table (on a trivet) and let everyone build their own fajitas with warm tortillas and favorite toppings.