▢1 tablespoon corn starch ▢2 teaspoons chili powder ▢1 teaspoon salt ▢1 teaspoon paprika ▢1 teaspoon sugar ▢1/2 teaspoon onion powder ▢1/2 teaspoon garlic powder ▢1/4 teaspoon cayenne pepper ▢1 teaspoon cumin For the fajitas: ▢2 tablespoons olive oil divided ▢1 tablespoon lime juice ▢1 1/2 pounds chicken breast cut into strips ▢1 small onion sliced ▢1 green pepper sliced ▢1 red pepper sliced For serving: ▢Fajita sized flour tortillas warmed ▢Sour cream ▢Cheese ▢Salsa ▢Chopped cilantro
In a medium bowl, whisk together the corn starch, chili powder, salt, paprika, sugar, onion powder, garlic powder, cayenne pepper, and cumin.
Add one tablespoon of olive oil and the lime juice, and whisk to combine. Add the chicken breast to the seasoning mixture and toss to combine.
Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the onion and peppers to the skillet, and cook, stirring frequently, until softened. Remove the vegetables from the skillet.
Add the chicken to the hot skillet, and cook for 8-10 minutes, until tender and cooked through.
Add the vegetables back into the skillet, stir, and cook for one additional minute to warm the vegetables. Serve hot with tortillas and desired toppings. Enjoy