Cast Iron Chicken Fajitas

Prep time: 15 min
Cook time: 20 min
Servings: 8
Yield: 8 servings
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Description

This recipe proves how easy and quick chicken fajitas are to make in a cast-iron skillet; marinate the chicken in the spice mixture for at least 1 hour.

Ingredients

• 2 pounds boneless, skinless chicken breasts
• 1 1/2 teaspoons ground cumin
• 1 teaspoon chipotle chile powder
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon salt, or to taste
• 1/2 teaspoon ground coriander
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried Mexican oregano
• 1/2 teaspoon ground black pepper, or to taste
• 2 medium bell peppers, sliced
• 1 medium onion, sliced
• 3 tablespoons extra-virgin olive oil, divided
• 1 medium lime, juiced
• 16 (8 inch) flour tortillas, warmed

Directions

1 Pat chicken breasts dry with paper towels. Place breasts between 2 sheets of heavy plastic on a solid, level surface. Firmly pound breasts with the smooth side of a meat mallet to a 1/2- to 3/4-inch thickness.
2 Combine cumin, chipotle chile powder, chili powder, smoked paprika, salt, coriander, garlic powder, Mexican oregano, and black pepper in a bowl; divide in half.
3 Sprinkle breasts with 1/2 spice mixture, rubbing on both sides. Transfer breasts to a plate; cover with plastic wrap and refrigerate for 1 hour to 8 hours.
4 Combine bell peppers, onion, and 1 tablespoon olive oil in a bowl; toss until vegetables coated with oil. Sprinkle reserved 1/2 spice mix over vegetables; toss until evenly coated. Set aside.
5 Heat a 12-inch cast-iron skillet over medium-high heat; add remaining 2 tablespoons oil. Add chicken breasts to the skillet; cook until nicely browned, 4 to 5 minutes per side. Transfer breasts to a cutting board.
6 Add vegetables to the same skillet; cook, stirring occasionally, about 5 minutes.
7 Meanwhile, slice breasts into 1/2-inch slices; return to the skillet. Cook and stir until chicken is no longer pink in centers and the juices run clear. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).
8 Off heat, drizzle lime juice over chicken fajitas; stir. Serve in warm tortillas.