Cast Iron Chicken Fajitas

Cast Iron Chicken Fajitas

This recipe proves how easy and quick chicken fajitas are to make in a cast-iron skillet; marinate the chicken in the spice mixture for at least 1 hour.

Preparation Time
15 mins
Cooking Time
20 mins
Total Time
35 mins
Calories
603 Calories

Recipe Instructions

Step 1
Pat chicken breasts dry with paper towels. Place breasts between 2 sheets of heavy plastic on a solid, level surface. Firmly pound breasts with the smooth side of a meat mallet to a 1/2- to 3/4-inch thickness.
Step 2
Combine cumin, chipotle chile powder, chili powder, smoked paprika, salt, coriander, garlic powder, Mexican oregano, and black pepper in a bowl; divide in half.
Step 3
Sprinkle breasts with 1/2 spice mixture, rubbing on both sides. Transfer breasts to a plate; cover with plastic wrap and refrigerate for 1 hour to 8 hours.
Step 4
Combine bell peppers, onion, and 1 tablespoon olive oil in a bowl; toss until vegetables coated with oil. Sprinkle reserved 1/2 spice mix over vegetables; toss until evenly coated. Set aside.
Step 5
Heat a 12-inch cast-iron skillet over medium-high heat; add remaining 2 tablespoons oil. Add chicken breasts to the skillet; cook until nicely browned, 4 to 5 minutes per side. Transfer breasts to a cutting board.
Step 6
Add vegetables to the same skillet; cook, stirring occasionally, about 5 minutes.
Step 7
Meanwhile, slice breasts into 1/2-inch slices; return to the skillet. Cook and stir until chicken is no longer pink in centers and the juices run clear. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).
Step 8
Off heat, drizzle lime juice over chicken fajitas; stir. Serve in warm tortillas.

Ingredients

  • 1 teaspoon salt, or to taste
  • 1 teaspoon chili powder
  • 2 pounds boneless, skinless chicken breasts
  • 1 medium onion, sliced
  • 1 medium lime, juiced
  • 1 teaspoon smoked paprika
  • 1 teaspoon chipotle chile powder
  • 3 tablespoons extra-virgin olive oil, divided
  • 2 medium bell peppers, sliced
  • 16 (8 inch) flour tortillas, warmed
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon ground coriander
  • 1.5 teaspoons ground cumin
  • 0.5 teaspoon ground black pepper, or to taste
  • 0.5 teaspoon dried Mexican oregano

Categories

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