Cast Iron Chicken Fajitas

These cast iron skillet fajitas feature sautéed bell peppers and onion and tender chicken marinated in lime juice, chili powder, garlic, and cumin.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 330 Calories

Ingredients

• 1 teaspoon salt
• 1 tablespoon olive oil
• 2 teaspoons garlic powder
• 2 teaspoons ground cumin
• 1 tablespoon chili powder
• 1 pound skinless, boneless chicken breasts
• 1 large onion, sliced
• 1 large red bell pepper, sliced
• 2 tablespoons freshly squeezed lime juice
• 1 large green bell pepper, sliced
• 0.5 teaspoon ground black pepper
• 0.25 cup olive oil

Recipe Instructions

Step 1

Make marinade: Combine olive oil, lime juice, chili powder, cumin, garlic powder, salt, and pepper in a bowl. Add chicken and toss until well coated. Cover the bowl and refrigerate, 4 hours to overnight.

Step 2

Heat a cast iron skillet over medium-high heat. Add chicken to the hot skillet, reserving marinade. Cook until no longer pink in the center and the juices run clear, 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from the skillet, slice, and set aside.

Step 3

Cook vegetables: Heat olive oil in the same skillet. Add onion, bell peppers, and reserved marinade. Cook and stir until vegetables are soft and tender, 5 to 7 minutes.

Step 4

Add chicken back to the skillet; cook and stir until warmed through, 2 to 4 minutes.