Chicken Fajitas

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 111.

	this recipe	typical
fat	3%	3%
protein add	100%	100%
aromatics	17%	22%
acid	5%	0%
vegetables and beans	40%	42%

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

5 g	2 teaspoons chili powder
2 g	1 teaspoon ground cumin
2 g	1 teaspoon paprika
1 g	1/2 teaspoon garlic powder
2 g	1/2 teaspoon onion powder
1 g	1/4 teaspoon cayenne pepper (or less to taste)
	salt
907 g	2 pounds boneless, skinless chicken thighs ((see note 2))
25 g	1/4 cup minced cilantro (plus more for serving)
46 g	3 tablespoons lime juice
27 g	2 tablespoons olive oil (or vegetable oil)
360 g	3 large bell peppers (red, orange, yellow, or green) (stemmed, seeded, and cut into strips)
150 g	1 large red onion (peeled, halved, and thinly sliced)
	tortillas (warmed, for serving)
	sour cream (and hot sauce, cilantro, and lime wedges, for serving)

Method: 5 steps, published by www.culinaryhill.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Never thought to make these with beef. I'm pretty much chickened out - except for skin on, breaded and deep fried - true health food. lol Otherwise this is the recipe I already use. I brine, poach and shred my chicken so it stays juicier and soaks up th” — a cook, 5.0★

“Loved this! I didn't find the seasoning too spicy at all, as some noted. Used thighs, as I always have them on hand, and they were moist and juicy. Used whole wheat tortillas and liked them with this. Will definitely make again.” — a cook, 5.0★