2 tsp smoked paprika
2 tsp dried oregano
1 1/2 tsp garlic powder
1 1/2 tsp ground cumin
1 tsp brown sugar
1/4 tsp salt
1/4 tsp black pepper
1/8 tsp ground red pepper
2 large boneless, skinless chicken breasts
1 small red onion, cut into 1/4 inch slices
1 small red bell pepper, cut into 1/2 inch slices
1/4 cup chopped cilantro
Combine paprika, oregano, garlic powder, cumin, brown sugar, salt, black pepper and red pepper in a small bowl.
Rub 2 TBS spice mixture evenly over chicken breasts.
Heat a grill pan over medium high heat. Coat pan with cooking spray. Add chicken to pan, grill approximately 5-7 minutes on each side or until nicely browned and fully cooked.
While chicken is cooking, toss remaining spice mixture, onions and bell peppers in a bowl, toss to coat.
When chicken is finished cooking, remove from pan to a cutting board. Allow to cool. Add onions and peppers to pan, cook until lightly charred.
Remove veggies from pan and add tortillas to pan. Grill 30 seconds on each side or until lightly browned.
Slice chicken into thin slices and begin to build your fajita with your favorite toppings, such as shredded cheese, sour cream, shredded lettuce, etc. Sprinkle with chopped cilantro.