Skillet Chicken Fajitas

Trust me! You will love this recipe for skillet chicken fajitas! Everyone who tries it, loves it. The marinade is so easy and uses equal parts of lime juice, soy sauce, and Worcestershire sauce. Adapted from the cookbook, All the Best Mexican Meals by Joie Warner, which is no longer in print. Top with your favorite condiments such as fresh lime, cilantro, sour cream, and cheese--I like to combine Monterey Jack and Cheddar.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 449 Calories

Ingredients

• salt and freshly ground black pepper to taste
• 1 tablespoon ground cumin
• 2 teaspoons chili powder
• 1 large onion, thinly sliced
• ⅓ cup soy sauce
• 3 tablespoons olive oil, divided
• ⅓ cup fresh lime juice
• ½ teaspoon red pepper flakes
• ⅓ cup Worcestershire sauce
• 3 large cloves garlic, minced
• 6 (8 inch) flour tortillas, warmed
• 2 pounds skinless, boneless chicken breasts, cut into strips
• 2 large green bell peppers, cut into 1/2-inch strips
• 1 large red bell pepper, cut into 1/2-inch strips

Recipe Instructions

Step 1

Combine lime juice, soy sauce, Worcestershire, 1 tablespoon olive oil, garlic, cumin, chili powder, and red pepper flakes in a shallow glass or nonreactive dish just large enough to hold chicken in one layer or so it's covered in marinade. Whisk to combine. Add chicken and turn several times to coat; cover, and refrigerate for 1 to 3 hours.

Step 2

Remove chicken from marinade, reserving at least 1/4 cup.

Step 3

Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Cook chicken until no longer pink in the center and juices run clear, 7 to 10 minutes. Rinse the skillet and wipe dry with a paper towel.

Step 4

Heat remaining olive oil in the skillet over medium-high heat. Add bell peppers and onion and cook, stirring frequently, until tender and lightly charred, about 5 minutes. Return chicken to the skillet, drizzle in 2 to 4 tablespoons of reserved marinade, and cook over high heat until marinade is heated thoroughly, at least 1 minute. Season with salt and pepper. Serve immediately with warmed flour tortillas.