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Season chicken strips with seasoned salt and a pinch of both cumin and smoked paprika then mix and set aside. Add vegetables to a large bowl then toss with your hands to mix.
Heat 1-1/2 Tablespoons oil in a large, heavy-bottomed skillet over high heat. When it begins to smoke, add a third of the vegetables then season with seasoned salt, a sprinkle of cumin, and a drizzle of fresh lemon juice (1-2 teaspoons - not too much!) Let vegetables sit undisturbed until seared on the bottom then continue to saute, stirring occasionally, until vegetables are crisp-tender, 3-4 minutes, turning heat down if they begin to burn. Remove vegetables to a plate. Repeat searing vegetables in two more batches, each in 1-1/2 Tablespoons oil, adding seasonings and lemon juice to each batch.
Heat remaining 1-1/2 Tablespoons oil in skillet then add chicken, drizzle over a little lemon juice, then saute until cooked through, 2-3 minutes. Add vegetables back into skillet then toss to heat through. Divide fajita mixture between plates then serve.