Chicken Fajitas

Juicy chicken fajitas with charred peppers and warm tortillas, seasoned with a tangy lime marinade for a quick weeknight meal.

Scale

680 g (1.5 lb) boneless, skinless chicken breasts, sliced thin across the grain
60 ml (1/4 cup) lime juice
30 ml (2 tbsp) olive oil
2 tsp (4 g) chili powder
1 tsp (2 g) ground cumin
1 tsp (2 g) smoked paprika
2 cloves garlic, minced
1½ tsp kosher salt
½ tsp black pepper
450 g (1 lb) bell peppers (red, yellow, green), sliced
200 g (7 oz) yellow or red onion, sliced
8 flour or corn tortillas (6-inch)
Optional toppings: sliced avocado, chopped cilantro, lime wedges, sour cream or Greek yogurt, shredded cheese, pickled jalapeños

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Slice the chicken breasts into 6–8 mm (1/4 in) strips across the grain. In a bowl, whisk lime juice, olive oil, chili powder, ground cumin, smoked paprika, minced garlic, kosher salt, and black pepper. Toss the chicken with the marinade and let sit in the fridge for 20–30 minutes.
While the chicken marinates, core and slice the bell peppers and onion into 8–10 mm (¼–⅜ in) strips. Wrap tortillas in foil to warm them later.
Heat a cast-iron skillet over high heat for 2–3 minutes. Add neutral oil and swirl. Add the chicken in a single layer and sear without moving for 2 minutes, then stir and cook another 2–3 minutes until golden and cooked through at 74°C (165°F). Remove chicken to a plate.
Add the peppers and onions to the pan and cook, stirring, until blistered and softened, about 5–7 minutes. Season with a pinch of salt and a squeeze of lime.
Return the chicken to the pan and toss with the vegetables for 1–2 minutes to combine flavors. Serve with warm tortillas and desired toppings.

For best results, slice the chicken cold and avoid overcrowding the pan during searing.