Skillet-Seared Chicken Fajitas

Name: Skillet-Seared Chicken Fajitas
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 servings
Cuisine: Tex-Mex, Mexican
Ingredients: 0.5 tsp Black Pepper; 2 lb Chicken Breast; 1 tsp Chili Powder; 1 tsp Chipotle Powder; 3 tbsp Extra-Virgin Olive Oil; 16 whole Flour Tortilla; 0.5 tsp Garlic Powder; 2 whole Green Bell Pepper; 0.5 tsp Ground Coriander; 1.5 tsp Ground Cumin; 1 whole Lime; 0.5 tsp Mexican Oregano; 1 tsp Salt; 1 tsp Smoked Paprika; 1 whole Yellow Onion

Dinner 🍽️Lunch 🥪 Tex-Mex 🇺🇸🇲🇽Mexican High-Protein 💪Halal 🕌Kosher ✡️Comfort-Food

Skillet-Seared Chicken Fajitas bring juicy, spice-rubbed chicken together with charred peppers and onions for a balanced mix of smoky heat and bright lime. The warm tortillas cradle tender strips with a touch of smokiness and citrus that shines through each bite. Ideal for a casual weeknight dinner or a festive taco-night spread.

Prep15 mins
Cook20 mins
Serves8
DifficultyEasy

1

Pat the chicken breasts dry with paper towels. Place the breasts between 2 sheets of heavy plastic on a solid, level surface. Pound firmly with the smooth side of a meat mallet until they are 1/2- to 3/4-inch thick.
2

In a bowl, combine cumin, chipotle chile powder, chili powder, smoked paprika, salt, coriander, garlic powder, Mexican oregano, and black pepper; divide the mixture in half.
3

Sprinkle the breasts with half of the spice mixture, rubbing it on both sides. Transfer the breasts to a plate; cover with plastic wrap and refrigerate for 1 hour to 8 hours.
4

In a bowl, combine the bell peppers, onion, and 1 tablespoon olive oil; toss until the vegetables are coated with oil. Sprinkle the reserved half of the spice mixture over the vegetables; toss until evenly coated. Set aside.
5

Heat a 12-inch cast-iron skillet over medium-high heat; add the remaining 2 tablespoons oil. Add the chicken breasts to the skillet; cook until nicely browned, 4 to 5 minutes per side. Transfer the breasts to a cutting board.
6

Add the vegetables to the same skillet; cook, stirring occasionally, about 5 minutes.
7

Meanwhile, slice the breasts into 1/2-inch slices; return them to the skillet. Cook and stir until the chicken is no longer pink in the centers and the juices run clear. An instant-read thermometer inserted into the centers should read at least 165 degrees F (74 degrees C).
8

Remove from the heat and drizzle lime juice over the chicken fajitas; stir. Serve in warm tortillas.