Chicken Fajitas with Rainbow Peppers

Serves 4 · 20 min prep · 20 min cook

Ingredients

• 1.5 lb boneless skinless chicken breasts
• 1 large red bell pepper
• 1 large yellow bell pepper
• 1 large orange bell pepper
• 1 large green bell pepper
• 1 large yellow onion
• 3 tbsp olive oil
• 2 tsp chili powder
• 1.5 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp dried oregano
• 1.25 tsp kosher salt
• 1/2 tsp black pepper
• 2 lime
• 8 medium flour tortillas
• 1/4 cup fresh cilantro
• 1/2 cup sour cream

Instructions

1. 1Pat the chicken dry and slice it against the grain into thin strips half an inch wide. Place the strips in a bowl.
2. 2In a small bowl stir together the chili powder, cumin, smoked paprika, garlic powder, oregano, salt, and black pepper. Sprinkle most of the spice mix over the chicken and toss until every strip is evenly coated; reserve the mix for the vegetables.
3. 3Core the bell peppers, discard the seeds and membranes, and slice them into long thin strips. Halve the onion, peel it, and cut into similar thin strips so everything cooks at the same rate.
4. 4Heat a large cast-iron skillet or heavy 12-inch pan over medium-high heat until it is very hot, about 2 minutes. Add half the olive oil and swirl to coat.
5. 5Add the seasoned chicken in a single layer without crowding. Sear undisturbed for 2 to 3 minutes until the underside is golden, then stir and cook another 3 to 4 minutes until the chicken is cooked through and lightly charred at the edges. Transfer the chicken to a clean plate.
6. 6Add the remaining oil to the same hot skillet. Tip in the rainbow pepper strips and onion. Sprinkle with the reserved spice mix and salt. Sauté, tossing often, for 5 to 7 minutes until the peppers are tender-crisp with blistered spots and the onion is soft and sweet.
7. 7Return the chicken and any juices to the skillet. Squeeze the juice of one lime over everything and toss for 1 minute so the flavors mingle and the mixture is piping hot. Taste and adjust salt if needed.
8. 8Warm the tortillas in a dry skillet for 20 to 30 seconds per side or wrap them in a damp towel and microwave briefly until soft and pliable.
9. 9Spoon the sizzling chicken and rainbow peppers into the warm tortillas. Top with torn cilantro, a dollop of sour cream, and extra lime wedges on the side. Serve immediately while the peppers still have bright color and slight crunch.