Name: Easy Chicken Fajitas
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 1 lb. boneless skinless chicken breast; 4 bell peppers (red, orange, yellow or mix, 1/4-inch slices); 1 large onion (quartered, 1/4-inch slices); 1 Tbsp. olive oil; ¼ tsp. salt; 8 tortillas; 2 Tbsp. olive oil; 2 limes (juiced); 1-1/2 tsp. chili powder; 1-1/2 tsp. ground cumin; 1/2 tsp. garlic powder; 1/2 tsp. oregano; 1/2 tsp. paprika; 1/2 tsp. salt; 1/4 tsp. pepper; Cilantro; Lime; Salsa; Hot sauce; Sour Cream; Avocado

Simple to make, with mouthwatering flavors of the Southwest, these juicy homemade fajitas are welcome any night of the week. Ten minutes is all it takes to marinate chicken in a vibrant chili-lime blend. Caramelize the peppers and onions in the oven in the same amount of time it takes to cook the chicken. Bring it all sizzling to the table with warm tortillas, avocado, limes and your favorite salsa or hot sauce.

Chicken and Bell Pepper Fajitas Sizzle in Cast Iron Skillet on Tabletop Next to Small Bowls of Salsa and Cilantro

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Easy Chicken Fajitas

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Servings 4

Calories 507 kcal

Author Maria Marlowe

Ingredients

1 lb. boneless skinless chicken breast
4 bell peppers red, orange, yellow or mix, 1/4-inch slices
1 large onion quartered, 1/4-inch slices
1 Tbsp. olive oil
¼ tsp. salt
8 tortillas

Marinade

2 Tbsp. olive oil
2 limes juiced
1-1/2 tsp. chili powder
1-1/2 tsp. ground cumin
1/2 tsp. garlic powder
1/2 tsp. oregano
1/2 tsp. paprika
1/2 tsp. salt
1/4 tsp. pepper

Garnishes

Cilantro
Lime
Salsa
Hot sauce
Sour Cream
Avocado

Instructions

Preheat oven to 400 degrees F.
If chicken breast is more than 1-inch thick, lay it on cutting board and cover with sheet of parchment paper. Use small pan to flatten/pound chicken to 1-inch thickness. (Note: This will ensure quick and even cooking.) Arrange chicken in baking dish or cast iron skillet.
In mixing bowl, whisk together all marinade ingredients and brush on all sides of chicken until fully coated. Cover dish and marinate 10 minutes.
On sheet pan, place sliced onion and peppers, sprinkle with 1 tablespoon oil and ¼ teaspoon salt and toss to coat.
In oven, place sheet pan with peppers and onion and uncovered dish with chicken; bake 25 minutes or until veggies are tender and chicken reaches internal temperature of 165 degrees F.
Prep tortillas by placing each in turns in warm, dry pan, about 30-60 seconds per side.
Slice or shred chicken into rough strips in baking dish and add peppers and onions. Toss to combine. Serve with tortillas and garnishes of choice.