About the Recipe
Ingredients
1 lb Boneless skinless chicken breasts
2 tbsp Fajita seasoning mix
2 tbsp Olive oil
2 large Bell peppers (sliced into thin strips)
1 medium Onion (sliced radially into half moons)
1/2 tsp Sea salt
1/4 tsp Black pepper
Lime wedges (optional)
Preparation
Season the chicken breasts: Sprinkle fajita seasoning on both sides of the chicken breasts and use your hands to rub it in.
Heat the oil: In a large cast iron skillet, heat 2 tablespoons (29 ml) of oil over medium-high heat until it shimmers.
Cook the chicken: Add the seasoned chicken breasts to the skillet and sauté for 5-7 minutes per side, or until they turn golden brown and are cooked through (I recommend using a meat thermometer to ensure they reach 165°F (74°C)). Once done, remove the chicken to a plate and cover it with foil to keep it warm.
Add bell peppers and onions: To the same skillet, add the bell peppers and onions. There should be enough oil left in the pan, but you can add more if needed. Sauté the vegetables for 4-5 minutes, stirring occasionally, until they become soft and browned. Season with salt and pepper.
Slice the chicken and combine: Slice the cooked chicken breasts against the grain. When the peppers and onions are almost done, add the sliced chicken back to the skillet. If desired, squeeze lime juice over the fajitas.
Enjoy your flavorful chicken fajitas!
Serving size: 1 cup, or 1/4 entire recipe