Chicken Fajitas
Looking for a dinner that's both speedy and bursting with flavor? Say hello to these Chicken Fajitas! In just about 30 minutes, you can have sizzling strips of marinated chicken and colorful, tender-crisp peppers and onions ready to be piled into warm tortillas. This dish brings the vibrant tastes of Mexican and Southwest cuisine right to your kitchen, making it the perfect choice for a satisfying weeknight feast. Get ready to enjoy a simple yet incredibly delicious meal that will surely become a new favorite!
Chicken
- 1 tbsp olive oil
- 1lb chicken breasts, thinly sliced
- 2 tbsp chopped cilantro
- 1 1/2 tsp chili powder
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp salt, or to taste
- 1/4 tsp black pepper, or to taste
- 1/2 lime, juiced
Peppers and Onions
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 small yellow or white onion, thinly sliced
- Salt and pepper to taste
Instructions
- In a bowl, combine the chicken with 2 tbsp chopped cilantro, 1 1/2 tsp chili powder, 1 tsp dried oregano, 1 tsp ground cumin, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Stir in 1 tbsp olive oil and the juice of 1/2 lime. Marinate for 15-30 minutes, or more.
- Preheat a 12-inch cast iron skillet over high heat with 1 tbsp olive oil. Sauté the peppers, onion, chili powder, salt, and pepper to taste for 4-5 minutes until softened and caramelized. To avoid overcrowding the pan, which can steam the vegetables instead of sautéing them, you may need to cook them in batches. Once softened, remove and set aside.
- Add a little more oil to the hot skillet. Pat the marinated chicken dry with paper towels to prevent burning. Add the chicken in a single layer and sear for 2-3 minutes without moving. Stir and cook until no longer pink.
- Return peppers and onions to the skillet and cook for another minute. Remove from heat, squeeze remaining lime half over the fajitas. Serve with warm tortillas and desired toppings.