Chicken Fajitas with Rainbow Peppers

Fajitas trace to Tex-Mex ranch cooking, where the name nods to the little strips of seared meat at the heart of the dish. Here chicken hits a ripping-hot skillet with a rainbow of sweet bell peppers and smoky spices for a bright weeknight plate.

Serves 4 · 20 min prep · 25 min cook

Estimate for one serving

• 485 cal
• 38g protein
• 42g carbs
• 18g fat
• 7g 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
• 1 jalapeño
• 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 chopped 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. Toss the strips in a bowl with chili powder, cumin, smoked paprika, garlic powder, oregano, salt, black pepper, and the juice of one lime until evenly coated.
2. 2Core and slice all four bell peppers into long, even strips. Thinly slice the onion into half-moons and mince the jalapeño, removing seeds if you prefer milder heat.
3. 3Heat a large cast-iron skillet or heavy 12-inch pan over medium-high heat until very hot. Add a portion of the olive oil and swirl to coat.
4. 4Working in batches so the pan is not crowded, sear the seasoned chicken strips for 3 to 4 minutes per side until golden brown and cooked through to 165°F. Transfer cooked chicken to a clean plate and tent loosely with foil.
5. 5Add the remaining oil to the same hot skillet. Tip in the rainbow pepper strips, onion, and jalapeño. Cook without stirring for 2 minutes so the edges begin to char, then toss and continue sautéing 5 to 7 minutes until the peppers are tender-crisp with blistered spots and the onion is translucent and sweet.
6. 6Return the chicken and any accumulated juices to the skillet. Squeeze the remaining lime over everything and toss for 1 minute so the flavors marry and the mixture is piping hot.
7. 7Warm the flour 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.
8. 8Spoon the sizzling chicken and rainbow peppers into the warm tortillas. Top with chopped cilantro and a dollop of sour cream. Serve immediately while the peppers are still brightly colored and slightly crisp.