Skillet Chicken Fajitas

Prepare

1. If making homemade fajita seasoning (clickable link) add spices and stir to combine. If using store-bought, disregard this section.

Marinate chicken

1. Add chicken breasts, 3 Tbsp of fajita seasoning, juice of 1 lime, 1 1/2 Tbsp of the vegetable oil, and minced cilantro to a large resealable plastic bag.  Seal and massage mixture into the chicken.  Alternately, add everything to a bowl and massage into the chicken, then cover tightly with plastic wrap. Marinate for at least 20 minutes, or up to a couple hours.

Cook chicken

1. Heat a large cast iron skillet (or other heavy bottomed skillet) over MED HIGH heat with 2 Tbsp of vegetable oil.  When oil is hot, add chicken and cook 6-8 minutes per side, until deep golden brown on both sides and cooked through.  Transfer chicken to plate and let rest for about 5-10 minutes.

Cook vegetables

1. While chicken is resting, add sliced bell pepper, sliced poblano, and sliced onion to the same skillet.  Sprinkle with remaining 1 Tbsp fajita seasoning, and drizzle with a little more vegetable oil. Cook, stirring occasionally, for about 4-5 minutes, or until tender and charred at the edges.

Slice chicken

1. While peppers and onions are cooking, slice chicken breast into thin strips.

Put it all together

1. Slide peppers and onions over to one side of the skillet, then add the sliced chicken to the other side of the skillet. 
2. Squeeze half a lime over the skillet and stir to combine everything.

Serve

1. Serve with lime wedges and warmed tortillas. Top with your favorite toppings, like guacamole, sour cream, minced fresh cilantro, and more!