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Chicken Breast Fajitas

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

For the Chicken and Vegetables
  • 2 boneless, skinless chicken breasts
  • 1 bell pepper
  • 1 small onion
  • 1 tablespoon olive oil
  • 1 tablespoon fajita seasoning
  • 1 lime
For Serving
  • 6 small flour or corn tortillas
  • ½ cup shredded cheese
  • ½ cup salsa
  • ½ avocado
  • 2 tablespoons sour cream

Method
 

  1. Pat the chicken breasts dry and cut them into thin, even strips. Try to keep the pieces similar in size so they cook at the same rate.
  2. Place the chicken strips in a bowl and toss them with the fajita seasoning until evenly coated.
  3. Slice the bell pepper and onion into thin strips, keeping the pieces around the same size so they cook evenly.
  4. Place a large skillet over medium-high heat and add the olive oil. Let it heat for about a minute before adding the chicken.
  5. Add the seasoned chicken to the hot skillet in a single layer. Cook for about 4–6 minutes, stirring occasionally, until golden and the thickest pieces reach 165°F (74°C). Transfer the chicken to a plate.
  6. Add the sliced peppers and onions to the same skillet. Cook for about 5–7 minutes, stirring occasionally, until tender and slightly browned around the edges.
  7. Return the cooked chicken to the skillet and toss it with the peppers and onions. Cook for another 1–2 minutes so the flavors come together.
  8. Squeeze fresh lime juice over the chicken and vegetables to brighten the smoky, savory flavors.
  9. Warm the tortillas in a dry skillet for a few seconds on each side, or microwave them until soft and flexible.
  10. Spoon the warm chicken, peppers, and onions into the tortillas. Add shredded cheese, salsa, avocado, and sour cream as desired.
  11. Serve the fajitas while the chicken and vegetables are hot, with the toppings on the table so everyone can build their own.