Chicken Fajitas
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 372
- Total Fat
- 13 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 75 milligrams
- Sodium
- 779 milligrams
- Carbohydrates
- 33 grams
- Dietary Fiber
- 4 grams
- Protein
- 32 grams
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
Ingredients
1 teaspoon chili powder
3/4 teaspoon ground cumin
Kosher salt and freshly ground pepper
1 pound skinless, boneless chicken breasts
2 tablespoons extra-virgin olive oil
2 bell peppers (any color), sliced
1 red onion, sliced
2 cloves garlic, finely chopped
1/2 teaspoon grated lime zest, plus wedges for serving
8 corn tortillas
1/2 cup prepared pico de gallo or fresh salsa
1/3 cup crumbled cotija cheese (about 1 1/2 ounces)
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.