Chicken Fajitas
If you have any leftover cooked fajitas, store the chicken and pepper mixture in an airtight container in the fridge, where they’ll stay fresh up to 4 days, or in the freezer, where they'll keep for 2 to 3 months.
Ingredients :
- 1/4 cup lime juice
- 2 tsp. chili powder
- 1/2 tsp. crushed red pepper flakes
- 1/4 cup plus 1 Tbsp. neutral oil
- 2 tsp. ground cumin, divided
- 1 lb. boneless, skinless chicken breasts
- Kosher salt
- Freshly ground black pepper
- 2 bell peppers, seeds and ribs removed, thinly sliced
- 1 large yellow onion, thinly sliced
- Corn tortillas, warmed, and lime wedges for serving
Directions :
- In a large bowl, whisk lime juice, chili powder, red pepper flakes, ¼ cup oil, and 1 tsp. cumin. Season chicken with salt and pepper, then add to bowl and toss to coat. Cover and refrigerate at least 30 minutes and up to 2 hours.
- In a large skillet over medium heat, heat remaining 1 Tbsp. oil. Add chicken and cook, turning occasionally, until golden brown and an instant-read thermometer inserted into thickest part registers 160°, about 8 minutes per side. Transfer to a cutting board. Let rest 10 minutes, then slice into strips.
- Meanwhile, in same skillet over medium heat, combine peppers, onion, and remaining 1 tsp. cumin; season with salt and pepper. Cook, stirring occasionally, until softened, about 7 minutes. Return sliced chicken to skillet and toss until combined. Serve with tortillas and top with a squeeze of fresh lime juice.
