Classic Chicken Fajitas

Tender, boldly seasoned chicken breasts are seared with colorful bell peppers and onions, finished with fresh lime, and served sizzling in warm tortillas.

Prep: 15 min · Cook: 20 min · Yield: 4 · Method: Stovetop

Ingredients

• 1.5 pounds chicken breasts, boneless, skinless
• 3 medium bell peppers
• 1 large yellow onion
• 8 8-inch flour tortillas
• 1 medium lime
• 2 tablespoons olive oil
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper

Cooking instructions

1. In a small bowl, stir together the chili powder, cumin, garlic powder, salt, and black pepper. Slice the chicken breasts into 1/2-inch-thick strips. Core and slice the bell peppers, halve and thinly slice the onion, and cut the lime into wedges. (about 10 min)
2. Toss the chicken with 1 tablespoon of the olive oil and half of the spice mixture. Heat a large skillet over medium-high heat until hot. Add the chicken in a single layer and cook, turning occasionally, until browned and the thickest pieces reach 165°F, about 6 to 8 minutes. Transfer to a plate. (about 8 min) — Medium-high heat
3. Add the remaining 1 tablespoon olive oil to the skillet. Add the peppers, onion, and remaining spice mixture. Cook, stirring occasionally, until the vegetables are crisp-tender and lightly charred, about 5 to 7 minutes. (about 7 min) — Medium-high heat
4. Return the chicken and any accumulated juices to the skillet. Squeeze in the juice from half of the lime and toss until heated through, about 1 minute. Taste and adjust salt if needed. (about 1 min) — Medium heat
5. Warm the tortillas in a dry skillet for about 20 seconds per side or wrap them in a damp paper towel and microwave until flexible, about 30 seconds. Serve the chicken and vegetables in the tortillas with the remaining lime wedges. (about 2 min)