Description
Marinating the chicken is an absolute must. Then cooking in a cast iron skillet results in mouth-watering fajitas. Serve with tortillas and your choice of toppings, such as salsa, guacamole or avocado, sour cream, or fresh-squeezed lime juice.
Ingredients
- ¼ cup olive oil
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 2 teaspoons garlic powder
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 pound skinless, boneless chicken breasts
- 1 tablespoon olive oil
- 1 large onion, sliced
- 1 large red bell pepper, sliced
- 1 large green bell pepper, sliced
Instructions
- Combine olive oil
- lime juice
- chili powder
- cumin
- garlic powder
- salt
- and pepper in a bowl. Add chicken breast and toss until well coated. Cover bowl and refrigerate
- 4 hours to overnight.
- Heat a cast iron skillet over medium-high heat. Add chicken breasts to the hot skillet
- reserving the marinade. Cook until browned
- 6 to 8 minutes. Remove chicken from skillet
- slice
- and set aside.
- Heat 1 tablespoon olive oil in the same skillet and add onion
- bell peppers
- and reserved marinade. Cook until vegetables are soft and tender
- 5 to 7 minutes. Add chicken back to the skillet
- stir
- and cook until warmed through
- 2 to 4 minutes.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 4 hrs 25 mins
Servings: 4