Skillet Chicken Fajitas with Peppers and Lime
Sliced chicken, bell peppers, and onion seared in a hot skillet with chili and cumin, then finished with lime.
Equipment
- Large skillet
- Cutting board and knife
- Instant read thermometer
Ingredients
Main Ingredients
- 16 oz boneless skinless chicken breasts or thighs sliced into thin strips
- 2 medium bell peppers mixed colors, sliced thin
- 1 medium yellow onion sliced thin
- 1 tbsp olive oil
- 8 small flour tortillas warmed
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 pinch cayenne pepper optional
- 1 lime juiced
- ½ tsp salt
- ¼ tsp black pepper
- ¼ cup fresh cilantro chopped, for garnish
- 1 jalapeno sliced, optional
Instructions
Cooking
- Season. Toss the sliced chicken with half of the spice mix and a drizzle of the oil.
- Heat. Set a large skillet over high heat until a drop of water dances on the surface.
- Sear. Cook the chicken in a single layer 6 to 7 minutes until golden and 165 degrees F inside, then move it to a plate.
- Veggies. Add the peppers, onion, and remaining spices to the same pan and cook about 4 minutes until crisp tender.
- Combine. Squeeze the lime over the vegetables, return the chicken, and toss for 1 minute.
- Warm. Heat the tortillas in a dry pan or wrapped in foil, then fill and top with cilantro.
Notes
Substitutions: Use thin sliced steak, shrimp, or portobello mushrooms in place of chicken, and use corn tortillas if you prefer them.
Tips: Cook the chicken in two batches if your pan is small so it browns instead of steams.
Storage: Refrigerate the filling for three to four days. Nutrition does not include the optional cayenne, jalapeno, and cilantro or toppings such as salsa and guacamole.