Ingredients
Equipment
Method
- Make the fajita seasoning by combining chili powder, cumin, garlic powder, paprika, oregano, salt, and pepper in a small bowl. Stir well to combine.
- Season the chicken breasts generously with the fajita seasoning on both sides. Use your fingers to press the seasoning into the meat to ensure it adheres properly.
- Heat olive oil in a large cast iron skillet over medium heat. Once hot, add the seasoned chicken breasts and cook for 7-8 minutes per side until golden brown and internal temperature reaches 165°F.
- Remove the chicken from the skillet and let it rest on a plate for 5 minutes. This allows the juices to redistribute throughout the meat.
- While the chicken rests, slice the bell peppers and onion into thin, uniform strips for even cooking.
- Add the sliced peppers and onions to the same skillet (don't clean it) and sauté for 4-5 minutes, stirring frequently, until vegetables are tender-crisp.
- Slice the rested chicken into strips, cutting against the grain for maximum tenderness. Add the chicken back to the skillet with the vegetables.
- Squeeze fresh lime juice over the chicken and vegetables, then stir everything together to combine. Serve immediately with warm tortillas and your favorite toppings.
Notes
Temperature Tip: Use an instant-read thermometer to ensure chicken reaches 165°F internal temperature. Remove from heat at 160°F as it will continue cooking while resting.
Storage: Leftover fajitas keep in the refrigerator for up to 4 days. Reheat in a skillet over medium heat.
Variations: This seasoning works great with shrimp (2-3 minutes per side) or beef strips (3-4 minutes per side).
Make-Ahead: Double the seasoning recipe and store extra in an airtight container for up to 6 months.