Easy Chicken Fajitas

Ingredients

• 680 g boneless skinless chicken breasts
• 4 Tbsp olive oil
• 2 Tbsp lime juice
• 1 tsp ground chili powder
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp fine sea salt
• ½ tsp ground black pepper
• 3 medium bell peppers (red, yellow, green) — sliced into 1/4 inch thick slices
• 1 medium onion — thinly sliced
• 8 pieces flour tortillas — warmed
• 1 medium lime — wedges, to serve
• 1 bunch cilantro — to garnish
• 1 cup sour cream — optional, for serving
• 1 cup salsa — optional, for serving
• 1 cup guacamole or sliced avocado — optional, for serving
• 1 cup shredded cheese — cheddar, Monterey Jack, or Mexican cheese, optional

Steps

1. 1

   Squeeze lime juice into a large mixing bowl.

   ▶ 0:27
2. 2

   Add olive oil, chili powder, paprika, ground cumin, onion powder, garlic powder, salt, and black pepper to the bowl.

   ▶ 0:39
3. 3

   Stir the marinade until combined.

   ▶ 0:58
4. 4

   Cut the chicken breasts in half lengthwise to create four cutlets.

   ▶ 1:08
5. 5

   Transfer the chicken cutlets to the marinade and coat them evenly.

   ▶ 1:22
6. 6

   Set the marinated chicken aside at room temperature while prepping the veggies.

   ▶ 1:31
7. 7

   Cut the bell peppers in half, remove seeds and tops, and slice into 1/4 inch slices.

   ▶ 1:50
8. 8

   Thinly slice the onion by cutting it in half, removing the ends, and peeling off the skin.

   ▶ 2:10
9. 9

   Heat a large skillet over medium heat and add a tablespoon of oil.

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10. 10

    Add the chicken to the skillet in a single layer and sauté for 3 to 5 minutes per side until browned and cooked through (internal temperature of 165°F).

    ▶ 2:42
11. 11

    Transfer the cooked chicken to a cutting board and let it rest for a few minutes.

    ▶ 2:45
12. 12

    Add another tablespoon of oil to the skillet, then add the sliced onion and bell peppers.

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13. 13

    Sauté the veggies over medium heat, stirring frequently, until softened and golden (about 5 to 6 minutes).

    ▶ 3:12
14. 14

    Season the veggies with salt and pepper to taste while cooking.

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15. 15

    Once the veggies are almost done, slice the chicken against the grain and add it back to the pan with the veggies.

    ▶ 3:17
16. 16

    Stir to combine and remove the skillet from heat.

    ▶ 3:20
17. 17

    Toast the tortillas over a gas burner or in a skillet until lightly charred on both sides, then wrap in a kitchen towel to keep warm.

    ▶ 3:33
18. 18

    Assemble the fajitas by loading tortillas with chicken, veggies, and desired toppings such as lime juice, cilantro, avocado, salsa, and sour cream.

    ▶ 4:00