Chicken Fajitas

Ingredients 

For the chicken

• 2 pounds boneless skinless chicken breast, pounded to an even ½-inch thickness
• 2 tablespoons olive oil, plus more for cooking
• 2 tablespoons lime juice (about 1 lime)
• 2 tablespoons orange juice (about ½ navel orange)
• ½ cup chopped cilantro
• 1 tablespoon soy sauce
• 3 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• ½ teaspoon paprika
• ½ teaspoon ancho chili powder
• ½ teaspoon freshly ground black pepper

For the peppers and onions

• 2 tablespoons olive oil
• 2 bell peppers, red and orange, cut into thin strips
• 1 white onion, thinly sliced
• 1 teaspoon soy sauce
• Pinch kosher salt, plus more to taste

Instructions 

• Add all the ingredients for the chicken to a large bowl and toss together to coat. Cover with plastic wrap and marinate in the refrigerator while you cook the vegetables.
• For the peppers and onions, heat the olive oil in a large skillet over medium-high heat. Add the peppers, onions, soy sauce, and kosher salt.
• Cook for 10 minutes, stirring occasionally, until the onions are translucent and begin to caramelize and the bell peppers are soft and tender. Transfer them to a bowl and cover with foil to keep warm.
• To the same hot skillet, add 1 teaspoon of olive oil and the marinated chicken. Cook for 10 minutes, flipping halfway through, until the chicken reaches an internal temperature of 165℉.
• Transfer the chicken to a cutting board and let it cool slightly before slicing into strips.
• Add the sliced chicken and peppers and onions back to the skillet, and give it quick toss to combine. Serve in warm corn or flour tortillas with guacamole, sour cream, and pico de gallo.