Pan-Seared Chicken Fajitas with Garlic and Lime

Tender strips of seasoned chicken with sautéed peppers and onions, served with warm tortillas for easy assembly.

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Ingredients

• •2 (about 6 oz each) chicken breasts
• •3 tablespoons olive oil
• •3 garlic cloves, minced
• •2 tablespoons fresh lime juice
• •2 bell peppers (red and yellow), sliced
• •1 large onion, sliced
• •1 teaspoon cumin
• •½ teaspoon chili powder
• •to taste salt
• •to taste black pepper
• •6–8 flour tortillas

Instructions

1. 1Pat the chicken breasts dry and season both sides generously with salt, pepper, cumin, and chili powder.
2. 2Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
3. 3Add the chicken breasts to the hot skillet and cook for 6–7 minutes on the first side without moving them.
4. 4Flip the chicken and cook for another 5–6 minutes until golden and cooked through.
5. 5Transfer the cooked chicken to a cutting board and let it rest for a few minutes, then slice into strips.
6. 6Add the remaining 1 tablespoon of olive oil to the same skillet and sauté the sliced peppers and onions over medium-high heat for 4–5 minutes until softened and slightly charred.
7. 7Add the minced garlic to the vegetables and cook for about 30 seconds until fragrant.
8. 8Pour in the lime juice and stir everything together, scraping up any browned bits from the bottom of the skillet.
9. 9Return the sliced chicken to the skillet and toss gently with the peppers and onions to combine.
10. 10Cook together for 1 minute to warm through and allow flavors to meld.
11. 11Warm the flour tortillas in a dry skillet or over an open flame for about 30 seconds per side.
12. 12Transfer the chicken and vegetables to a serving plate and serve immediately with warm tortillas and your favorite toppings.

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