Easy Chicken Fajita with Your Favorite Toppings

Name: Easy Chicken Fajita with Your Favorite Toppings
Total time: 20 min
Yield: 10 tortillas, flour or corn, 8-inch cilantro, chopped (optional)
Ingredients: 3 boneless skinless chicken breasts; 3 bell peppers; 1 medium onion; 1 lime; 3 tablespoons olive oil; 1 teaspoon cumin powder; 1 teaspoon chili powder; 1 teaspoon garlic powder; 1/2 teaspoon paprika; 1/4 teaspoon cayenne; salt

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Total Time
20 mins
Servings
10 tortillas, flour or corn, 8-inch cilantro, chopped (optional)

Easy Chicken Fajita with Your Favorite Toppings

Silas Stewart

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Fajitas are a versatile dish that can easily be customized to suit your taste. You can make them with different types of meat, fish, or seafood, or opt for a healthy blend of veggies instead.

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Ingredients

Servings

Fajitas

3 boneless skinless chicken breasts
3 bell peppers
1 medium onion sliced thinly
1 lime
3 tablespoons olive oil divided

Fajita Seasoning

1 teaspoon cumin powder
1 teaspoon chili powder
1 teaspoon garlic powder or minced garlic
1/2 teaspoon paprika
1/4 teaspoon cayenne optional
salt to taste

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Instructions

In a small bowl, add the cumin powder, chili powder, garlic powder, paprika and cayenne. Stir and set aside.
Place the chicken on a work surface. Slice lengthwise horizontally into slabs about 1/2-inch to 3/4-inch thick. Then cut against the grain into thin strips. (Note: You can freeze the chicken breasts for 30 minutes for easier slicing.)
To a medium bowl, add the seasoning mixture, 2 tablespoons lime juice and 1 tablespoon of olive oil. Add the chicken strips and toss to coat. Cover and refrigerate for 15 minutes or up to 4 hours for extra flavor.
Place a large skillet or cast iron pan on medium-high heat. When the pan is hot, add the olive oil and half of the chicken. Sauté for 1-2 minutes until tender and lightly browned. Remove to a plate and cover with foil. Repeat for the remaining chicken.
Wipe the pan with a moist cloth. Then add 1 tablespoon of oil plus the onions and bell peppers. Sauté undisturbed for 2 minutes. Then stir and cook for 2 minutes more, or until crisp tender.
Add the chicken back to the pan and stir to combine. Drizzle with droplets of fresh lime and some chopped cilantro if desired. Serve on warm tortillas with toppings.