Chicken Fajitas
Sizzling strips of seasoned chicken with peppers and onions served with warm tortillas. Perfect for weeknight dinners or entertaining guests with customize-your-own toppings.
- Total time
- 30 min
- Servings
- 4
- Calories
- 385
- Protein
- 38g
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 3 whole bell peppers (red, yellow, orange)
- 1 large yellow onion
- 2 tbsp olive oil
- 1 tbsp chili powder
- 1 tsp cumin
- ½ tsp garlic powder
- ½ tsp paprika
- 2 tbsp lime juice
- ¾ tsp kosher salt
- ¼ tsp black pepper
- 8 whole flour tortillas
- ½ cup sour cream
- 1 cup guacamole or sliced avocado
- ¾ cup shredded cheddar cheese
- ¼ cup fresh cilantro
- 2 whole lime wedges
Instructions
- 1
Slice chicken breasts into 0.5-inch thick strips. Pat dry with paper towels.
- 2
Seed and slice bell peppers into 0.5-inch wide strips. Slice onion into thin half-moons.
- 3
In a small bowl, combine chili powder, cumin, garlic powder, paprika, salt, and black pepper.
- 4
Heat 1 tbsp oil in a 12-inch cast iron skillet over medium-high heat until shimmering.
- 5
Add chicken strips, sprinkle with half the seasoning mix, and cook 4-5 minutes per side until golden and cooked through. Transfer to a plate.
- 6
Add remaining 1 tbsp oil to the skillet. Add peppers and onions, sprinkle with remaining seasoning, and cook 5-6 minutes, stirring occasionally, until tender-crisp and lightly charred.
- 7
Return chicken to the skillet. Drizzle lime juice over everything and toss to combine. Cook 1 minute to warm through.
- 8
Warm tortillas in a dry skillet or over a gas flame for 30 seconds per side.
- 9
Transfer fajita mixture to a serving platter. Arrange tortillas, sour cream, guacamole, cheese, cilantro, and lime wedges on the table.
- 10
Let guests build their own fajitas by filling tortillas with the chicken-vegetable mixture and desired toppings.
Tools you’ll need
- 12-inch cast iron skillet
- cutting board
- sharp chef's knife
- small mixing bowl
- wooden spoon or spatula
- paper towels
- serving platter
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