Fast Chicken Fajitas
Sizzling, smoky, and on the table in 35 minutes.
A weeknight dinner that makes everyone think you had more time than you did.
YIELD: 4 servings | PREP TIME: 20 min | COOK TIME: 15 min | TOTAL TIME: 35 min
INGREDIENTS:
Chicken & Vegetables
1 ½ lbs Boneless, skinless chicken breast, cut into 1/2" strips
2 T Ground chili powder
1 t Kosher salt
½ t Black pepper
¼ t Garlic powder
3 T Olive oil, divided
1 Green bell pepper, thinly sliced
1 Red bell pepper, thinly sliced
1 Onion, thinly sliced
8 Fajita-sized flour tortillas
Toppings (to taste)
Sour cream
Guacamole
Salsa
Shredded cheese
INSTRUCTIONS:
In a large bowl, combine the chili powder, garlic powder, salt, and pepper. Add the chicken strips and toss until every piece is evenly coated. Set aside.
Heat 2 T of olive oil in a large skillet over medium-high heat until hot but not smoking. Add the seasoned chicken strips in a single layer and sauté until cooked through, about 10 minutes, turning occasionally. Remove the chicken and set aside.
In the same skillet, heat the remaining 1 T of olive oil. Add the sliced peppers and onion and sauté until tender and just starting to char at the edges, about 5 minutes.
Return the chicken to the skillet with the vegetables and toss together over high heat for 1 minute until everything is hot and well combined.
Warm the tortillas. Wrap them in a damp paper towel and microwave for 30 seconds, or heat them one at a time directly over a gas flame or in a dry skillet for 20–30 seconds per side.
Serve the chicken and vegetable mixture in the warm tortillas with sour cream, guacamole, salsa, and shredded cheese on the side. Let everyone build their own.
NOTES:
Don't crowd the pan: Cook the chicken in a single layer so it sears rather than steams. If your skillet isn't large enough, cook in two batches. It's worth the extra few minutes.
The char matters: Let the peppers and onions sit undisturbed for a minute before stirring. Light char is where the flavor lives!
Tortilla tip: Warming the tortillas over an open flame gives them a slight smokiness that makes a real difference. Worth the extra minute.
Make it a spread: Set the toppings out in small bowls and let guests build their own fajitas. It's easier to serve and more fun at the table.
Leftover idea: Leftover fajita filling makes an excellent rice bowl or quesadilla the next day.
