Chicken Fajitas with Rainbow Peppers

Serves 4 · 20 min prep · 20 min cook

Estimate for one serving

• 485 cal
• 38g protein
• 42g carbs
• 18g fat
• 5g fiber

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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. 2Whisk together the chili powder, cumin, smoked paprika, garlic powder, oregano, salt, and black pepper. Toss the chicken with half the spice blend and the juice of one lime until evenly coated. Let it rest while you prep the vegetables.
3. 3Core and seed all four bell peppers, then slice them into long, even strips. Halve the onion and cut it into similar thin wedges so everything cooks at the same rate.
4. 4Heat a large cast-iron skillet or heavy 12-inch pan over medium-high heat until very hot. 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 edges turn golden, then stir and cook another 3 to 4 minutes until just cooked through and lightly charred. Transfer to a clean plate.
6. 6Add the remaining oil to the same skillet. Tip in the rainbow peppers and onion. Sprinkle with the remaining spice blend and cook, stirring occasionally, for 6 to 8 minutes until the peppers are tender-crisp with blistered edges and the onion is soft and sweet.
7. 7Return the chicken and any juices to the skillet. Squeeze the second lime over everything and toss for 1 minute so the flavors mingle and the mixture is piping hot.
8. 8Warm the tortillas in a dry skillet or wrapped in a damp towel in the microwave until soft and pliable.
9. 9Spoon the sizzling chicken and rainbow peppers into the warm tortillas. Top with torn cilantro and a dollop of sour cream. Serve immediately while the peppers still have bright color and crunch.