Chicken Fajitas

Ingredients

• 1 1/2 pounds boneless skinless chicken breasts, sliced into thin strips
• 3 tablespoons lime juice
• 3 tablespoons olive oil, divided
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 red bell pepper, sliced into strips
• 1 green bell pepper, sliced into strips
• 1 yellow onion, sliced into strips
• 8 flour tortillas, warmed
• 1/2 cup sour cream
• 1/2 cup pico de gallo
• 1 lime, cut into wedges
• 2 tablespoons fresh cilantro, chopped

Method

1. 1

   In a medium bowl, whisk together the lime juice, 2 tablespoons of olive oil, garlic, cumin, chili powder, smoked paprika, salt, and black pepper.

2. 2

   Add the chicken strips to the marinade, tossing to coat evenly. Cover and refrigerate for at least 30 minutes.

   30:00 · Marinate chicken
3. 3

   Heat the remaining 1 tablespoon of olive oil in a 9-inch skillet over high heat until shimmering.

4. 4

   Remove the chicken from the marinade, letting excess drip off, and add to the hot skillet in a single layer. Cook without stirring for 3 minutes to develop a char.

   3:00 · Sear chicken
5. 5

   Flip the chicken and cook for another 3 to 4 minutes, until cooked through and no longer pink in the center. Transfer to a plate and tent with foil.

   3:00 · Finish chicken
6. 6

   Add the bell peppers and onion to the same skillet. Cook over high heat, stirring occasionally, for 6 to 8 minutes until charred in spots and crisp-tender.

   6:00 · Cook vegetables
7. 7

   Return the chicken and any accumulated juices to the skillet with the vegetables and toss together over heat for 1 minute to combine.

   1:00 · Combine
8. 8

   Serve the chicken and vegetable mixture immediately with warm tortillas, sour cream, pico de gallo, lime wedges, and chopped cilantro.