Quick and Flavorful 20-Minute Chicken Fajitas
20-Minute Chicken Fajitas made approachable with clear cues, pantry staples, and flexible swaps.
Ingredients
- 1 pound boneless skinless chicken breasts, sliced thinly
- 1 tablespoon olive oil
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 1 medium onion sliced
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh lime juice
- 8 small flour tortillas
- Optional toppings: sliced avocado sour cream, cilantro
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add the sliced chicken to the skillet. Season with chili powder, cumin, garlic powder, salt, and black pepper. Stir to evenly coat the chicken.
- Cook the chicken for about 5-7 minutes, stirring occasionally, until it is fully cooked and no longer pink in the center.
- Next, add the sliced bell peppers and onion to the skillet. Cook for an additional 3-4 minutes, or until the vegetables are tender but still slightly crisp.
- Remove the skillet from heat and drizzle with fresh lime juice, giving everything a final toss to combine the flavors.
- While the chicken and veggies are finishing up, warm the flour tortillas in a separate pan or microwave until soft and pliable.
- Fill each tortilla with the chicken and vegetable mixture, and add any desired toppings. Serve immediately and enjoy your meal.