Skillet Chicken Fajitas with Peppers & Onions

Sizzling chili-lime chicken and charred peppers and onions, wrapped in warm flour tortillas with smashed avocado, sour cream, cheese and salsa. Restaurant fajita night at home.

Ingredients

• 1½ lb chicken breasts, halved horizontally
• 2 limes
• 3 bell peppers, sliced
• 1 large onion, sliced
• 8 flour tortillas
• 2 avocados
• ¼ cup sour cream
• ½ cup shredded Mexican cheese
• ½ cup salsa
• ½ bunch cilantro

From your pantry: 4 tbsp oil, 1 tsp chili powder, 1 tsp ground cumin, 1 tsp paprika, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp salt, ½ tsp pepper.

Instructions

1. Stir 2 tbsp oil, the juice of 1 lime and all the spices together. Coat the chicken cutlets and let them sit 10 minutes while you slice the vegetables.
2. Heat 1 tbsp oil in a large cast-iron or heavy skillet over medium-high heat. Cook the chicken until browned and 165°F inside, 4 to 5 minutes per side. Rest on a board.
3. Add the remaining oil, peppers and onion to the hot pan with a pinch of salt. Cook, stirring only now and then, until soft and charred in spots, 6 to 8 minutes.
4. Mash the avocados with the juice of the second lime, chopped cilantro and a pinch of salt. Warm the tortillas.
5. Slice the chicken into strips and return it to the pan with the vegetables. Serve straight from the skillet with tortillas, avocado, sour cream, cheese and salsa.

Tip: Don't stir the peppers too often. Letting them sit against the hot pan is what gives them those charred, smoky edges.

Nutrition per serving

Good for

Adapted from Natasha's Kitchen.

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