Chicken Fajitas

Total Time:
35 min
Prep:
10 min
Cook:
25 min

Yield:
4 servings
Level:
Easy

Ingredients
Directions

Preheat the oven to 425 degrees F. Mix the chili powder, 1/2 teaspoon cumin, and 1/4 teaspoon each salt and pepper and rub on the chicken breasts.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken and cook, turning, until golden, 4 to 5 minutes. Transfer to a baking sheet, reserving the skillet, and bake until just cooked through, 8 to 10 minutes. Transfer to a cutting board to rest, 5 minutes.

Meanwhile, heat the remaining 1 tablespoon olive oil in the reserved skillet over medium heat. Add the bell peppers, onion, garlic and the remaining 1/4 teaspoon cumin and cook, stirring, until the vegetables are lightly browned, 8 minutes. Stir in the lime zest and 2 tablespoons water. Season with salt.

Wrap the tortillas in aluminum foil and warm in the oven, 5 minutes, then divide among plates. Slice the chicken. Top the tortillas with the chicken, bell pepper mixture, pico de gallo and cheese. Serve with lime wedges.

Per serving: Calories 372; Fat 13 g (Saturated 3 g); Cholesterol75 mg; Sodium 779 mg; Carbohydrate 33 g; Fiber 4 g; Protein 32 g

Photograph by Christopher Testani


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    This recipe is featured in:

    5 Weeknight Dinners: Spring