Ingredients:

  • 2 lbs chicken breast, thinly sliced into strips
  • 3 large bell peppers, sliced into strips
  • 2 medium yellow onions, sliced into half-moons
  • 2 tbsp avocado oil
  • 2 tbsp chili powder
  • 1 tbsp cumin
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper

Instructions:

  1. In a large bowl, toss the sliced chicken or steak with half of the homemade fajita seasoning and 1 tbsp of avocado oil. Let it sit for 10 minutes.
  2. Toss the sliced bell peppers and onions in the remaining seasoning and 1 tbsp of avocado oil.
  3. Preheat the Blackstone griddle to medium-high heat until the surface is shimmering.
  4. Spread the meat in a single layer and sear undisturbed for 3–4 minutes until a mahogany-colored crust forms.
  5. Flip the strips and cook for another 3–5 minutes until chicken reaches an internal temperature of 165°F (74°C). Move meat to the cool zone edges of the griddle.
  6. Dump the peppers and onions onto the center of the griddle. Toss frequently and cook for 5–7 minutes until edges are charred but centers remain slightly crisp.
  7. Push the protein back into the center and toss everything together for 60 seconds to unify the flavors.