Description
A fast and flavorful weeknight dinner featuring seared chicken with bell peppers and onions, seasoned with a classic fajita spice mix.
Ingredients
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon cayenne pepper (optional)
- 1 1/2 pounds boneless, skinless chicken breasts, thinly sliced
- 1 tablespoon cornstarch
- 1/4 cup plus 2 tablespoons canola oil
- 2–3 limes (juice)
- 1/2 green bell pepper, sliced
- 1/2 red bell pepper, sliced
- 1/2 yellow bell pepper, sliced
- 1 yellow onion, thinly sliced
- 12 flour tortillas, warmed
Instructions
- Make the fajita seasoning: In a small bowl, whisk together chili powder, paprika, kosher salt, onion powder, cumin, garlic powder, sugar, and cayenne.
- Combine with cornstarch and oil: Stir in the cornstarch, then add 1/4 cup canola oil and the juice of one lime. Whisk until smooth.
- Marinate chicken: Slice chicken and add to a shallow bowl or zippered bag with 2/3 of the marinade; set aside for 10–20 minutes.
- Marinate veggies: Apply the remaining marinade to the sliced peppers and onion; set aside.
- Cook vegetables: Heat 1 tablespoon canola oil in a skillet, add peppers and onions, and cook for about 4–5 minutes. Transfer to a bowl.
- Sear chicken: In the same skillet, add 2 tablespoons oil, then cook chicken in a single layer for about 4 minutes per side until browned and cooked through.
- Finish: Return the cooked veggies to the skillet, warm together for 2–3 minutes, and squeeze lime juice over the mixture.
- Serve: Warm tortillas and let everyone assemble their fajitas with preferred toppings.
Notes
Best served with toppings like pico de gallo, avocado, and sour cream. Can be stored in the fridge for 3–4 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican