Ingredients:

  • 2 tbsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 3 tbsp olive oil
  • 2 tbsp lime juice
  • 1 tbsp soy sauce
  • 2 cloves garlic, minced
  • 1.5 lbs chicken breast, sliced into thin strips
  • 3 large bell peppers, sliced into strips
  • 1 large white onion, sliced into half-moons
  • 2 tbsp avocado oil

Instructions:

  1. Whisk together chili powder, smoked paprika, garlic powder, onion powder, ground cumin, salt, and black pepper in a small bowl.
  2. In a large bowl, combine olive oil, lime juice, soy sauce, and minced garlic. Add chicken strips, toss to coat, and marinate in the refrigerator for 30 minutes (up to 4 hours).
  3. Toss sliced bell peppers and onions with a drizzle of oil and a pinch of the dry fajita seasoning.
  4. Preheat the Blackstone griddle to medium-high heat (400–425°F / 204–218°C).
  5. Spread marinated chicken in a single layer on one side of the griddle. Sear undisturbed for 3–4 minutes until a mahogany crust forms, then flip and cook for another 3 minutes.
  6. On the other side of the griddle, add peppers and onions. Toss frequently until charred and tender.