Chicken Fajitas
Smoky, spiced chicken strips and charred peppers and onions, served sizzling in warm flour tortillas. Fast enough for a weeknight, satisfying enough to earn a repeat.
Ingredients
- 1 ½ lbboneless skinless chicken breasts(or thighs)
- 3 tbspolive oil(divided)
- 1 tspchili powder
- 1 tspground cumin
- ½ tspsmoked paprika
- ½ tspgarlic powder
- ½ tsponion powder
- ½ tspkosher salt
- ¼ tspblack pepper
- ¼ tspcayenne pepper(optional, for heat)
- 1 largeyellow onion(halved and sliced into half-moons)
- 1 largered bell pepper(seeded and sliced)
- 1 largegreen bell pepper(seeded and sliced)
- 2 tbsplime juice(from about 1 lime)
- 8flour tortillas(6-inch, warmed)
Method
- 01
In a small bowl, combine the 1 tsp chili powder, 1 tsp cumin, ½ tsp smoked paprika, ½ tsp garlic powder, ½ tsp onion powder, ½ tsp kosher salt, ¼ tsp black pepper, and ¼ tsp cayenne pepper. Stir until evenly mixed.
- 02
Slice the 1 ½ lb chicken breasts against the grain into strips about 0.5 inches thick. Place in a bowl, drizzle with 1 tbsp olive oil, and toss with the spice blend until every strip is coated. Let sit at room temperature for 10 minutes while you prep the vegetables.
- 03
Slice the 1 large yellow onion into half-moons and slice the 1 large red bell pepper and 1 large green bell pepper into strips of similar width so everything cooks evenly.
- 04
Heat a large cast-iron skillet or heavy pan over high heat until it just begins to smoke. Add 1 tbsp olive oil and swirl to coat.
- 05
Add the chicken strips in a single layer. Cook undisturbed for 3–4 minutes until a deep sear forms on the underside, then flip and cook another 2–3 minutes until cooked through. Transfer the chicken to a plate and tent loosely with foil.
- 06
Add the remaining 1 tbsp olive oil to the same pan. Add the sliced yellow onion and cook, stirring occasionally, for 2 minutes until it begins to soften and char at the edges.
- 07
Add the red bell pepper and green bell pepper strips to the pan. Cook for 3–4 minutes, stirring occasionally, until the peppers are tender-crisp and lightly charred.
- 08
Return the chicken to the pan with the vegetables. Drizzle the 2 tbsp lime juice over everything and toss to combine. Cook for 1 minute to meld the flavors, then remove from heat.
- 09
Warm the 8 flour tortillas directly over a gas burner for 20–30 seconds per side, or wrap in a damp paper towel and microwave for 30 seconds.
- 10
Serve the chicken and pepper mixture directly from the pan alongside the warm tortillas and your choice of toppings.
Adapted from public domain & community sources