Skillet Chicken Fajitas
Serves 4 | Prep Time: 10 minutes | Total time: 30 minutes
Ingredients
2 chicken breasts
1 tsp salt
4 TB lime juice, divided
1/4 tsp dried oregano
2 tsp chili powder
1 tsp smoked paprika
1 tsp garlic powder
1-1/2 tsp cumin
3 TB olive oil, divided
2 medium onions, cut in half and thinly sliced
1 bell pepper, cored, quartered, and thinly sliced
8 flour tortillas, 8-inch wide
Toppings:Crushed pepper flakes
salsa
sour cream
shredded cheese
Method
Slice chicken breasts horizontally to create thinner filets.
Place 2 TB oil in a gallon sealable bag along with salt, lime juice, and spices. Add chicken, seal bag, and massage to coat chicken. Set aside for 10 minutes.
Heat 1 TB oil in a skillet over medium-high heat. Place chicken into skillet, cooking each side for about 7 minutes until it is well-browned, but not burned and the inside temperature reaches 165 degrees, then remove to a plate to hold.
While chicken is cooking, peel and slice onion. Wash and slice bell pepper.
After the chicken is done, put sliced vegetables into skillet and cook, stirring frequently until they are soft and lightly browned, about 15 minutes.
Slice the chicken against the grain, and stir back into the skillet.
Divide among four tortillas. Allow family members to add their favorite toppings at the table.