Chicken Fajitas Recipe

Ingredients

For the chicken and peppers

• 1 pound boneless skinless chicken breasts or thighs, sliced into thin strips
• 1 red bell pepper, sliced into thin strips
• 1 green bell pepper, sliced into thin strips
• 1 small yellow onion, sliced
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano
• Salt and freshly ground black pepper to taste
• Juice of 1 lime, plus wedges for serving
• 2 tablespoons chopped fresh cilantro (optional)

For serving

• 8 small flour tortillas, warmed
• 1 cup shredded Monterey Jack cheese or Mexican cheese blend
• 1/2 cup sour cream or Greek yogurt
• 1/2 cup salsa or pico de gallo
• 1/2 cup guacamole
• Extra lime wedges and cilantro for garnish

Instructions

1. 1Prep the chicken and peppers

   Pat the chicken strips dry with paper towels, then season evenly with cumin, smoked paprika, garlic powder, onion powder, oregano, salt, and pepper. Add the sliced bell peppers and onion to the same bowl, drizzle with one tablespoon of olive oil, and toss until everything is lightly coated.

2. 2Heat the skillet

   Place a large cast iron or heavy skillet over medium high heat and add the remaining one tablespoon of olive oil. Once the oil shimmers and lightly smokes, your skillet is hot enough for searing.

3. 3Sear the chicken

   Spread the chicken in a single layer across the skillet and avoid crowding the pan Cook without stirring for about 3 to 4 minutes until the underside browns, then toss to sear all sides.

4. 4Add the peppers and onions

   Stir in the sliced bell peppers and onion, reduce the heat to medium, and cook, tossing occasionally, for another 5 to 7 minutes until the peppers are tender crisp and slightly charred.

5. 5Finish with lime and cilantro

   Remove the skillet from heat, squeeze fresh lime juice over the mixture, and sprinkle with chopped cilantro if using Stir to combine and let the flavors meld for a minute.

6. 6Warm the tortillas

   While the chicken cooks, warm the tortillas in a dry skillet over medium heat for about 30 seconds per side, or heat them in the microwave wrapped in a damp towel until soft and pliable.

7. 7Assemble the fajitas

   Spoon the hot chicken and pepper mixture down the center of each tortilla, then sprinkle with shredded cheese, a dollop of sour cream, a spoonful of salsa, and a few slices of guacamole.

8. 8Garnish and serve

   Fold or roll the tortillas, garnish with extra lime wedges and cilantro, and serve immediately with any remaining toppings on the side for customization.

9. 9Store leftovers properly

   Let any leftover chicken and peppers cool, then transfer to an airtight container and refrigerate for up to 3 days.

10. 10Reheat gently

    To reheat, warm the chicken mixture in a skillet over medium heat or microwave briefly until hot, and refresh the tortillas so they remain flexible.