Weeknight Chicken Fajitas
v1.0
Thin strips of chicken and peppers cook quickly over high heat after a brief lime and spice marinade. Cooking in batches keeps the skillet hot enough for browned edges instead of steamed vegetables.
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Equipment
- Large bowl
- Large cast iron skillet
- Instant-read thermometer
Instructions
- 1
Combine the chicken, lime juice, chili powder, cumin, garlic powder, salt, and 1 tablespoon oil. Let it stand while you slice the vegetables, about 15 minutes.
⏱ 15 min
- 2
Heat a large cast iron skillet over high heat until a drop of water evaporates immediately. Add half the remaining oil.
⏱ 3 min
- 3
Add the peppers and onion in one layer. Cook with minimal stirring until crisp-tender with dark spots, then transfer to a plate.
⏱ 6 min
- 4
Add the remaining oil and half the chicken, letting excess marinade drip off. Cook until browned and at least 165 F, turning once. Transfer to the plate and repeat with the remaining chicken.
⏱ 8 min
- 5
Return the vegetables and all chicken to the skillet. Toss over high heat just until combined and hot.
⏱ 1 min
- 6
Serve immediately with the warm tortillas and any preferred toppings.
⏱ 1 min
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