Red Meat Allergy Friendly One-Pan Chicken Fajitas
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Learn more →Ingredients
4 servings
- 1.5 lb boneless, skinless chicken breasts, sliced into ¼-inch strips
- 3 tbsp olive oil, divided
- 1 tsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 red bell pepper, seeded and sliced into ¼-inch strips
- 1 yellow bell pepper, seeded and sliced into ¼-inch strips
- 1 green bell pepper, seeded and sliced into ¼-inch strips
- 1 medium yellow onion, halved and sliced into ¼-inch half-rings
- 2 tbsp fresh lime juice (from about 2 limes)
- 8 flour tortillas (6-inch)
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- ½ cup sour cream (optional)
- 1 avocado, sliced (optional)
- ½ cup salsa (optional)
Instructions
- 1
In a large bowl, combine the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Add the chicken strips and 1 tablespoon of the olive oil, then toss until every piece is evenly coated.
- 2
Heat 1 tablespoon of the olive oil in a 12-inch skillet over high heat until shimmering. Add the chicken strips in a single layer — work in two batches if needed to avoid crowding — and cook undisturbed for 3 minutes, then flip and cook for another 2–3 minutes, until the chicken reaches 165°F (74°C) on an instant-read thermometer and the edges are lightly charred. Transfer to a plate.
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