Chicken Fajitas

Savor crispy, spicy chicken strips tossed with sweet bell peppers and onions in a flavorful lime-cumin marinade. Perfect for a quick weeknight dinner served with tortillas.

Cook time: 45 minutes

Yield: 4 servings

Ingredients

• 1/2 cup + 1 tablespoon extra-virgin olive oil
• 1/4 cup lime juice, from about 3 limes
• 2 teaspoon cumin
• 1/2 teaspoon crushed red pepper fakes
• 1 lb. boneless skinless chicken breasts
• Kosher salt
• Freshly ground black pepper
• 3 bell peppers, thinly sliced
• 1 large onion, thinly sliced
• Tortillas, for serving

Directions

1. In a large bowl, whisk together 1/2 cup oil, lime juice, cumin, and red pepper fakes. Season chicken with salt and pepper, then add to bowl and toss to coat. Let marinate in the fridge at least 30 minutes and up to 2 hours.
2. When ready to cook, heat remaining tablespoon oil in a large skillet over medium heat. Add chicken and cook until golden and cooked through, 8 minutes per side. Let rest 10 minutes, then slice into strips.
3. Add bell peppers and onion to skillet and cook until soft, 5 minutes. Add chicken and toss until combined. Serve with tortillas

Notes

• For a more intense flavor, allow the marinade to marinate for the full 2 hours before cooking.
• Adjust the heat by adding more crushed red pepper flakes if desired.