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Quick and Flavorful 20-Minute Chicken Fajitas

20-Minute Chicken Fajitas made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

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

Method
 

  1. Heat olive oil in a large skillet over medium-high heat.
  2. Add the sliced chicken to the skillet. Season with chili powder, cumin, garlic powder, salt, and black pepper. Stir to evenly coat the chicken.
  3. Cook the chicken for about 5-7 minutes, stirring occasionally, until it is fully cooked and no longer pink in the center.
  4. 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.
  5. Remove the skillet from heat and drizzle with fresh lime juice, giving everything a final toss to combine the flavors.
  6. While the chicken and veggies are finishing up, warm the flour tortillas in a separate pan or microwave until soft and pliable.
  7. Fill each tortilla with the chicken and vegetable mixture, and add any desired toppings. Serve immediately and enjoy your meal.