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Easy Chicken Fajitas

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Quick and satisfying chicken fajitas with juicy chicken and vibrant peppers, customizable to your taste.

Ingredients

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  • 2 teaspoons chili powder
  • 1 teaspoon paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon sugar
  • 1/4 teaspoon cayenne pepper
  • 1 1/2 pounds boneless, skinless chicken breasts
  • 1 tablespoon cornstarch
  • 1/4 cup plus 2 tablespoons canola oil (divided)
  • 2-3 limes
  • 1/2 green bell pepper (cored and seeded)
  • 1/2 red bell pepper (cored and seeded)
  • 1/2 yellow bell pepper (cored and seeded)
  • 1 yellow onion (peeled and halved)
  • 12 flour tortillas

Instructions

  1. Mix the fajita seasoning with cornstarch. Add 1/4 cup oil and the juice of one lime, whisk to combine, and set aside. Thin with water if too thick.
  2. Slice the chicken breast into 1/4″ thick pieces. Place in a shallow bowl or zippered bag, adding 2/3 of the fajita seasoning marinade. Toss to coat, then set aside.
  3. Slice the bell peppers and onion, placing them in another bowl or zippered bag. Toss with the remaining 1/3 of the marinade and set aside.
  4. Heat 1 tablespoon oil in a cast-iron skillet over medium-high heat. Add the veggies and cook until the onion softens and the peppers start to brown, about 4-5 minutes. Transfer to a bowl.
  5. Add the remaining oil to the same skillet and cook the chicken undisturbed until the bottoms turn white and are browned, around 4 minutes each side.
  6. Return the veggies to the skillet, cooking for an additional 2-3 minutes until everything is warmed through. Finish with a squeeze of lime juice.
  7. Serve immediately with warm tortillas and your choice of toppings like pico de gallo, avocado sauce, or sour cream.

Notes

Slice against the grain for tender chicken. A hot pan ensures a good sear.

Find it online: https://www.mubrecipes.com/best-easy-chicken-fajitas/