Chicken Fajitas

Ingredients

• 1.5 pounds boneless, skinless chicken breasts, sliced into strips
• 0.25 cup lime juice
• 3 tablespoons olive oil, divided
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• 1 teaspoon smoked paprika
• 1.5 teaspoons kosher salt, divided
• 0.5 teaspoon black pepper
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow onion, sliced
• 8 flour tortillas, warmed
• 1 lime, cut into wedges, for serving
• 0.25 cup chopped fresh cilantro, for serving

Instructions

1. In a large bowl, whisk together the lime juice, 2 tablespoons of the olive oil, garlic, cumin, chili powder, smoked paprika, 1 teaspoon salt, and black pepper.
2. Add the chicken strips and toss to coat thoroughly, then marinate for at least 20 minutes at room temperature or up to 4 hours refrigerated.
3. Heat a large cast-iron skillet or grill pan over high heat until very hot.
4. Add the remaining 1 tablespoon olive oil, then add the sliced peppers and onion along with the remaining 0.5 teaspoon salt.
5. Cook the vegetables, stirring occasionally, for 6 to 8 minutes until charred in spots and tender-crisp; transfer to a plate.
6. Add the marinated chicken strips to the same hot skillet in a single layer, working in batches if necessary to avoid crowding.
7. Sear the chicken for 3 to 4 minutes per side, until charred and the internal temperature reaches 165 F.
8. Return the peppers and onions to the skillet with the chicken and toss together over high heat for 1 minute to combine and reheat.
9. Remove from heat and squeeze fresh lime juice over the top.
10. Warm the tortillas in a dry skillet or directly over a gas flame for about 20 seconds per side.
11. Serve the sizzling chicken and vegetables with warm tortillas, lime wedges, and chopped cilantro for topping.

Nutrition

Calories	480
Protein	34 g
Fat	18 g
Carbs	44 g
Fiber	4 g
Sodium	720 mg

Estimated per serving