Chicken Fajitas

Ingredients

• 1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch-wide strips
• 3 tablespoons neutral oil, divided
• 2 tablespoons fresh lime juice, divided
• 2 teaspoons ground cumin
• 2 teaspoons mild chili powder blend
• 1 teaspoon smoked paprika
• 3/4 teaspoon fine sea salt, divided
• 1/2 teaspoon garlic powder
• 2 large bell peppers, seeded and cut into 1/4-inch strips
• 1 large yellow onion, thinly sliced
• 8 flour tortillas (6-inch)
• 1/2 cup sour cream
• 1/2 cup prepared salsa
• 1/4 cup chopped fresh cilantro

Method

1. 1

   Step 1. Allow about 40 minutes: 15 minutes of preparation and 25 minutes of batch cooking and assembly. You need a 12-inch skillet, tongs, a clean serving dish, a microwave, and an instant-read thermometer. This stovetop version has no required marinating wait; have all vegetables and toppings ready before cooking.

2. 2

   Step 2. Toss the chicken with 1 tablespoon oil, 1 tablespoon lime juice, the cumin, chili powder, smoked paprika, 1/2 teaspoon salt, and garlic powder. Coat evenly and refrigerate while you cook the vegetables. Use a separate board for the raw chicken.

3. 3

   Step 3. Heat 1 tablespoon oil in the skillet over medium-high heat. Add the peppers, onion, and remaining 1/4 teaspoon salt. Cook for 8–10 minutes, stirring occasionally, until softened with browned edges. Transfer to the serving dish; leave any browned bits in the pan unless they are burned.

4. 4

   Step 4. Add 1/2 tablespoon oil and half the chicken in a single layer. Leave undisturbed for the first 1–2 minutes to develop browned edges, then turn occasionally; cook for about 5–7 minutes total, until the thickest strips reach 165°F on a thermometer inserted from the end. Transfer to a clean plate. Repeat with the remaining 1/2 tablespoon oil and chicken; do not crowd both batches into the skillet.

5. 5

   Step 5. Return the first chicken batch and vegetables to the skillet. Add the remaining 1 tablespoon lime juice and toss over medium heat for 1–2 minutes until everything is hot. Meanwhile, wrap the tortillas in a damp paper towel and microwave for 30–60 seconds until pliable. Divide chicken and vegetables among the tortillas; finish with the sour cream, salsa, and cilantro. Serve two fajitas per person.