One of the best dinners out there! This easy recipe is made with deliciously seasoned, marinated and pan seared chicken, a trio of fresh bell peppers and tender crisp onions. Easy to make and unbelievably delicious!
Ready in: 2hours35minutes
2(11 - 12 oz)chicken breasts*,each split into 2, cutting through the thickness*
1/4cup + 2 Tbspolive oil,**divided
1/4cupfresh lime juice
3 1/2tspminced garlic,divided
1 1/2tspchili powder
1 1/2tspground cumin,divided
1jalapeno,seeded for less heat if desired, minced
1 1/4tspsalt,more to taste
1tspfreshly ground black pepper
3mediumbell peppers(preferably 1 red, yellow and green), seeded and sliced
1mediumyellow or red onion,sliced
3Tbspchopped fresh cilantro
8(7-inch)flour tortillas,warmed, homemade are best if time allows
Optional toppings,see notes
In a medium non-reactive mixing bowl (such as glass or stainless steel), whisk together 1/4 cup olive oil, lime juice, 2 tsp garlic, 1 tsp chili powder, 1 tsp cumin, jalapeno, salt and pepper.
Add chicken and toss well then submerge down into marinade. Cover and let marinate in refrigerator at least 1 hour and up to 6 hours.
Preheat a 12-inch cast iron pan over medium-high heat. Add 1 Tbsp olive oil then remove chicken from marinade, 1 piece at a time, slide chicken up between pointer and middle finger to remove marinade letting it drip back into bowl.
Place chicken in skillet spacing apart. Let cook until seared and browned on bottom, about 5 minutes.
Flip chicken and continue to cook until chicken registers 160 - 165 degrees on an instant read thermometer in center, about 5 minutes longer. If you find chicken is browning too quickly before cooking through you can reduce burner temperature slightly.
Transfer chicken to a cutting board, tent with foil and let rest 5 minutes before slicing.
Meanwhile add remaining 1 Tbsp oil to same cast iron skillet set over medium-high heat.
Add bell peppers and onions, season with salt and pepper. Saute about 4 minutes, only tossing occasionally and scraping up browned bits from the bottom of pan.
Add remaining 1/2 tsp chili powder and cumin, 1 1/2 tsp garlic and saute until just tender crisp, about 2 minutes longer.***
Return chicken to pan, toss in cilantro and serve warm over tortillas with optional toppings.
*Pound thicker areas of chicken with the flat side of a meat mallet to even thickness more. Chicken portions shouldn't be over 1/2-inch thick.
**Use regular or light olive oil not extra virgin. The flavor will be to strong and it will burn cooking at a high temp.
***If you still have stubborn browned bits at the bottom of the pan you can help release them by pouring in a splash of chicken broth or water, these bits adds lots of flavor to the dish.
Nutrition estimate: based on two fajitas per person, using store-bought tortillas (homemade tortillas are about 50 calories extra each), and optional toppings not included.
To make them healthier use corn tortillas instead of flour. I like to warm corn tortillas in skillet in a teaspoon of olive oil until lightly golden brown spots appear on each side.