Recipe Background
It's hard to be patient when fajitas are on the menu. How can you wait when you know that sizzling hot, savory chicken and tender, charred bell peppers and onions are just on the horizon? Fortunately, Fast Fajitas doesn't like to wait either; it wants to be on your plate asap! All it needs is a short time to marinate the chicken in a bright citrus sauce, and then everything is ready to be sautéed to juicy, vibrant perfection! Fast Fajitas are ready in a hurry, and your tastebuds will be all the more satisfied for it!
It's hard to be patient when fajitas are on the menu. How can you wait when you know that sizzling hot, savory chicken and tender, charred bell peppers and onions are just on the horizon? Fortunately, Fast Fajitas doesn't like to wait either; it wants to be on your plate asap! All it needs is a short time to marinate the chicken in a bright citrus sauce, and then everything is ready to be sautéed to juicy, vibrant perfection! Fast Fajitas are ready in a hurry, and your tastebuds will be all the more satisfied for it!
Ingredients
- 1/2 cup plus 1 tablespoon extra-virgin olive oil divided
- 1/4 cup lime juice
- 2 teaspoons cumin
- 1/2 teaspoon crushed red pepper flakes
- 1 pound chicken breasts boneless and skinless
- salt to taste
- ground black pepper to taste
- 2 bell peppers thinly sliced
- 1 large onion thinly sliced
- tortillas to taste and for serving
Directions
- In a large bowl, whisk together 1/2 cup of the olive oil, the lime juice, the cumin, and the red pepper flakes.
- Season the chicken with the salt and the pepper.
- Add the seasoned chicken to the seasoning and lime juice mixture and toss to coat.
- Let the chicken marinate in the fridge for at least 30 minutes and up to 2 hours.
- In a large skillet, heat the remaining oil.
- Add the chicken and cook until golden and an instant thermometer reads 165 degrees F when inserted into the center, about 8 minutes per side.
- Let the cooked chicken rest for 10 minutes, then slice it into strips.
- Add the bell peppers and the onion to the skillet and cook until soft, about 5 minutes.
- Add the chicken to the veggies in the skillet and toss until combined.
- Serve with the tortillas.
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