Chicken Fajitas
Focusing on only 3 key ingredients, our classic chicken fajita recipe requires minimal prep and cook time, meaning dinner on the table FAST.
Ingredients
- ¼ c.lime juice (from about 3 limes)
- 2 tsp.chili powder
- ½ tsp.crushed red pepper flakes
- ¼ c.plus 1 tbsp. neutral oil
- 2 tsp.ground cumin, divided
- 1 lb.boneless, skinless chicken breasts
- kosher salt
- freshly ground black pepper
- 2bell peppers, seeds and ribs removed, thinly sliced
- 1 largeyellow onion, thinly sliced
- corn tortillas, warmed, and lime wedges for serving
Directions
- 1
In a large bowl, whisk lime juice, chili powder, red pepper flakes, ¼ cup oil, and 1 tsp. cumin. Season chicken with salt and pepper, then add to bowl and toss to coat. Cover and refrigerate at least 30 minutes and up to 2 hours.
- 2
In a large skillet over medium heat, heat remaining 1 Tbsp. oil. Add chicken and cook, turning occasionally, until golden brown and an instant-read thermometer inserted into thickest part registers 160°, about 8 minutes per side. Transfer to a cutting board. Let rest 10 minutes, then slice into strips.
- 3
Meanwhile, in same skillet over medium heat, combine peppers, onion, and remaining 1 tsp. cumin; season with salt and pepper. Cook, stirring occasionally, until softened, about 7 minutes. Return sliced chicken to skillet and toss until combined. Serve with tortillas and top with a squeeze of fresh lime juice.