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See 5 recipes Download free cookbookLime-Chile Chicken Fajitas
Chicken Fajitas
Juicy lime-marinated chicken, blistered bell peppers, and sweet onions come together in a hot skillet for a colorful fajita supper with warm tortillas.
Prep Time:20 minCook Time:20 minTotal Time:40 minServings:4Difficulty:Easy
A properly hot skillet is the heart of these fajitas. Cooking the chicken in a single layer gives the strips browned edges while keeping the center juicy, and the same pan picks up the sweetness of the peppers and onion.
Fresh lime, garlic, cumin, smoked paprika, and ancho chile make a quick marinade with enough depth for a weeknight dinner. Fifteen minutes is enough to season the thin chicken strips without softening their texture.
Red and yellow bell peppers bring color and a gentle sweetness, while poblano adds a mild green-chile flavor. The vegetables stay crisp-tender because they cook quickly over high heat instead of steaming.
Bring the skillet to the table while it is still sizzling and let everyone build their own fajitas. Warm tortillas, cool avocado, cilantro, and an extra squeeze of lime balance the savory chicken and charred vegetables.
Nutrition (per serving)
Calories:510 kcal
Protein:38 g
Carbs:45 g
Fat:20 g
Directions
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1
Pat the chicken strips dry. In a large bowl, whisk the lime juice, 2 tablespoons olive oil, garlic, cumin, smoked paprika, ancho chile powder, oregano, 1 teaspoon salt, and black pepper.
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2
Add the chicken to the marinade and toss until every piece is coated. Let it stand at room temperature for 15 minutes while you slice the peppers and onion.
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3
Heat a large cast-iron skillet over high heat until a drop of water sizzles on contact. Add half of the chicken in a single layer and cook for 2 to 3 minutes without moving it.
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4
Turn the chicken and cook for 1 to 2 minutes more, until browned and the thickest pieces reach 165°F. Transfer to a platter and repeat with the remaining chicken.
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5
Add the remaining 1 tablespoon olive oil to the hot skillet. Add the bell peppers, poblano, onion, and remaining 1/4 teaspoon salt, spreading the vegetables into an even layer.
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6
Cook the vegetables over high heat for 5 to 7 minutes, tossing only every minute or two, until they have dark blistered spots but remain crisp-tender.
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7
Return the chicken and any accumulated juices to the skillet. Toss for about 1 minute, scraping up the browned bits, until the chicken is hot and coated with the pan juices.
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8
Warm the tortillas in a dry skillet or directly over a low gas flame until soft and lightly toasted. Serve the sizzling chicken and vegetables with the tortillas, avocado, cilantro, and lime wedges.
Ingredients
- Boneless, Skinless Chicken Breasts, Cut Into 1/2-Inch Strips:1 1/2 lb
- Fresh Lime Juice:3 tbsp
- Olive Oil:3 tbsp
- Garlic, Minced:3 cloves
- Ground Cumin:1 1/2 tsp
- Smoked Paprika:1 tsp
- Ancho Chile Powder:1 tsp
- Dried Oregano:1/2 tsp
- Kosher Salt:1 1/4 tsp
- Black Pepper:1/2 tsp
- Red Bell Pepper, Seeded and Cut Into Strips:1 large
- Yellow Bell Pepper, Seeded and Cut Into Strips:1 large
- Poblano Pepper, Seeded and Cut Into Strips:1 medium
- Yellow Onion, Cut Into 1/2-Inch Wedges:1 medium
- Small Flour Tortillas:8
- Avocado, Sliced:1
- Fresh Cilantro Leaves:1/2 cup
- Lime, Cut Into Wedges:1
Tips & Notes
- Cut the chicken across the grain into evenly sized strips so it cooks quickly and stays tender.
- Do not crowd the skillet; two chicken batches create better browning and prevent the marinade from steaming.
- For a milder dish, replace the poblano with a green bell pepper.
