Chicken Fajitas
Smoky, lime-marinated chicken seared hot with peppers and onions, served in warm tortillas with your favorite toppings.
- Servings
- 4
- Prep
- 15 min
- Cook
- 15 min
- Total
- 45 min
Ingredients
Equipment
- Large cast-iron skillet
Instructions
Toss the chicken with the lime juice, 1 tbsp of the oil, the chili powder, cumin, paprika, garlic powder and salt. Let it sit for 15 minutes while you slice the vegetables.
Heat 1 tbsp oil in the skillet over high heat until smoking. Add the peppers and onion and cook, stirring only now and then, until charred in spots but still a little crisp, 5–6 minutes. Move to a plate.
Add the rest of the oil and the chicken in a single layer. Sear without moving for 2 minutes, then stir and cook until browned and cooked through, 3–4 minutes more.
Return the vegetables to the pan and toss together for 1 minute.
Warm the tortillas in a dry pan or wrapped in foil in the oven. Serve the fajitas straight from the skillet with the tortillas, sour cream, salsa and avocado.
Notes
- A very hot pan is what gives fajitas their char; don’t crowd it, or they’ll steam. Cook in two batches if needed.
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Nutrition estimate
- Calories
- 650
- Protein
- 43 g
- Carbs
- 61 g
- Fat
- 26 g
Per serving, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
