Skillet Chicken Fajitas
Quick easy and delicious!
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1 teaspoon chili powder
½ teaspoon ground cumin Salt and pepper 2 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed and sliced thin crosswise ¼ cup vegetable oil 1 red bell pepper, stemmed, seeded, and sliced thin 1 onion, halved and sliced thin 2 tablespoons chopped fresh cilantro 4 teaspoons lime juice 8 (8-inch) flour tortillas, warmed |
Combine chili powder, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper in bowl. Pat chicken dry with paper towels and season with spice mixture. Heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add chicken and cook until well browned all over and cooked through, 6 to 8 minutes. Transfer to platter and tent loosely with aluminum foil.
Return now-empty skillet to medium-high heat and add remaining 2 tablespoons oil, bell pepper, onion, and 1/4 teaspoon salt. Cover and cook, stirring occasionally, until vegetables are soft and beginning to brown, 6 to 8 minutes. Remove from heat and stir in cilantro and lime juice. Transfer to platter with chicken. Serve with tortillas. |