Yay, the weekend is here! At last, a little R & R! And there’s no better way to celebrate that freedom than with a tasty and speedy meal! Friday’s Chicken Fajitas are ready in 30 minutes, and what they accomplish in that half an hour will put those lengthier meals to shame! Zesty, juicy, and flavorful chicken mixed with onions and bell peppers, with a hint of tangy brightness from lime juice, all pan-seared and topped on tortillas! Mmmm, everybody may be working for the weekend, but you might just find yourself working for these Friday’s Chicken Fajitas!
Ingredients
- 3 tablespoons olive oil, divided
- 1 lime, halved
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon cumin, optional
- salt, to taste
- 3 chicken breasts, boneless and skinless, cut into strips
- 1 medium onion, cut into slivers
- 3 bell peppers, any color, sliced
- tortillas, to taste, for serving
Directions
Step 1 –In a bowl, combine 1 tablespoon of the olive oil, the juice of 1/2 of the lime, the chili powder, the paprika, the onion powder, the black pepper, the cumin, and the salt.
Step 2 –Toss the chicken with the spice mixture.
Step 3 –In a large skillet over medium-high heat, heat 1 tablespoon of the olive oil.
Step 4 –Add 1/2 of the chicken to the hot oil and cook, until just cooked through, with the meat reaching an internal temperature of 165 degrees F, about 3-5 minutes.
Step 5 –Transfer the chicken from the pan and set it aside.
Step 6 –Repeat the cooking process with the remaining chicken.
Step 7 –Set the cooked chicken aside and add the remaining oil to the pan.
Step 8 –Add the onions to the hot oil and cook for 2 minutes.
Step 9 –Add the sliced peppers to the hot oil and cook for 2 minutes.
Step 10 –Add the chicken back to the pan and stir to combine.
Step 11 –Squeeze the remaining 1/2 of the lime over the top of the chicken and vegetable mixture.
