Sizzling Chicken Fajitas with Peppers and Onions

Ingredients

For the recipe

• 600 g (1 1/3 lb) boneless, skinless chicken breasts, sliced into strips about 1 cm / 3/8 inch thick
• 8 medium flour tortillas, about 320 g (11 1/4 oz) total
• 150 g (about 1 large) red bell pepper, seeded and sliced
• 150 g (about 1 large) yellow bell pepper, seeded and sliced
• 150 g (about 1 large) green bell pepper, seeded and sliced
• 200 g (about 1 large) yellow or red onion, peeled and sliced
• 28 g (2 tablespoons) olive oil, divided
• 30 ml (2 tablespoons) fresh lime juice
• 2 garlic cloves, minced
• 2 teaspoons chili powder
• 1 1/2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 4 g (about 2/3 teaspoon) fine table salt, divided
• 1 g (about 1/2 teaspoon) freshly ground black pepper
• 15 g (about 1/4 cup) chopped fresh cilantro, optional
• 1 lime, cut into wedges, for serving

Instructions

1. Season the chicken: In a large bowl, combine the chicken strips, lime juice, garlic, chili powder, cumin, smoked paprika, oregano, half the salt, black pepper and half the olive oil. Toss until evenly coated and let stand for 10 minutes while you slice the vegetables. Keep the raw chicken and its utensils separate from ready-to-eat ingredients.
2. Warm the tortillas: Heat a dry skillet over medium heat and warm each tortilla for about 20-30 seconds per side, or wrap the stack in foil and warm it in a 180 degrees C / 350 degrees F oven for 8-10 minutes. Keep covered so the tortillas stay soft.
3. Cook the vegetables: Heat the remaining olive oil in a large, heavy skillet over medium-high heat. Add the bell peppers, onion and remaining salt. Cook for 6-8 minutes, stirring occasionally, until tender-crisp with lightly charred edges. Transfer the vegetables to a clean plate.
4. Cook the chicken: Return the skillet to medium-high heat. Add the seasoned chicken in a single layer, working in two batches if necessary so the pan is not crowded. Cook for 6-8 minutes, turning the strips occasionally, until browned and the thickest pieces reach at least 74 degrees C / 165 degrees F.
5. Combine the filling: Return the cooked peppers and onion to the skillet. Toss with the chicken and cook for 1-2 minutes, until everything is hot and evenly combined. Remove from the heat and stir in the optional cilantro.
6. Assemble and serve: Divide the chicken and vegetable mixture among the warm tortillas, allowing two fajitas per serving. Serve immediately with lime wedges for squeezing over the filling.
7. Timing note: Preparation takes about 20 minutes, including the short seasoning time, and cooking takes about 20 minutes. Warming the tortillas while the filling cooks keeps the total elapsed time to roughly 40 minutes.