Go Back
Cast iron chicken fajita
Stroller Envy

Skillet Chicken Fajitas with Peppers

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1 1/2 lb boneless skinless chicken breasts cut across the grain into 1/2-inch strips
  • 2 bell peppers sliced
  • 1 onion sliced
  • 2 tablespoons olive oil divided
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder mild
  • 1/2 teaspoon kosher salt
  • 1 tablespoon lime juice
  • 8 small flour tortillas
  • 1/2 cup shredded cheddar
  • 2 tablespoons chopped cilantro

Method
 

  1. Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook peppers and onion 6–8 minutes until tender and browned; transfer to a bowl.
  2. Add remaining oil and chicken in an even layer, working in batches if needed. Cook 5–7 minutes, turning, until chicken reaches 165°F. For a plain portion, remove some cooked chicken now.
  3. Add cumin, paprika, chili powder and salt to remaining chicken; stir 30 seconds. Return vegetables; add lime juice and toss 1 minute.
  4. Warm tortillas according to package directions. Serve chicken and vegetables with tortillas, cheddar and cilantro.

Notes

Equipment: large skillet, instant-read thermometer.
Serving size: one of 4 equal portions.
Refrigerate leftovers in shallow covered containers within 2 hours and use within 3–4 days. Reheat hot dishes to 165°F.