INGREDIENTS

BRINE: The trick to juicy chicken fajitas is brining the chicken in saltwater prior to baking. It’s such a simple trick but it makes a big difference in taste, texture, and tenderness of the chicken.

• 4 cups warm water
• 1/4 cup kosher salt
• 1 1/4 pounds organic, free-range, boneless, skinless, chicken breasts
• 2 cloves garlic, peeled + smashed with the side of a knife
• 1 Tbsp. black peppercorns

VEGGIES + SEASONING:

• 2 medium bell peppers (any color), cut into thin strips
• 1 large sweet onion, cut into 8–10 wedges
• 3 Tbsp. avocado oil
• 2 tsp. chili powder
• 1 tsp. cumin
• 1 tsp. paprika
• 1 1/4 tsp. kosher salt
• 1/4 tsp. cayenne pepper
• 1 lime
• Black pepper, to taste

TO SERVE:

Iceberg or butter lettuce
Guacamole
Fresh salsa
Fresh cilantro
Cheese, grass-fed and organic
Hot sauce
Jalapeños

INSTRUCTIONS

1. In a large bowl, combine the water and salt, stirring until dissolved.
2. Add the chicken breasts, garlic, and peppercorns. Let chicken brine for 30 minutes, uncovered, at room temperature.
3. Preheat the oven to 400 degrees F.
4. Spray a 17 X 12-inch rimmed baking sheet with non-stick cooking spray.
5. Remove the chicken from the brine, rinse under cold water, and pat dry with paper towels.
6. Slice into 1/2-inch thick strips and add to a large bowl. If the chicken breast is thick, cut in half lengthwise, and then slice into strips.
7. To the chicken, add bell peppers and onions.
8. In a small bowl, whisk together the avocado oil, chili powder, cumin, paprika, salt, cayenne pepper, and black pepper.
9. Pour the mixture over the chicken and veggies, and toss with tongs until fully coated.
10. Bake, uncovered, for 18-25 minutes or until the chicken is fully cooked through and vegetables are tender. Stir once halfway.
11. Remove the baking sheet from the oven and squeeze fresh lime juice over the chicken mixture. Season with more salt to taste if needed.
12. Serve in a lettuce cup with desired toppings of choice.

Courtesy of Little Broken