Seed Oil Free One-Pan Chicken Fajitas

Total time35 min

Prep time15 min

Cook time20 min

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Ingredients

4 servings

1.5 lb boneless, skinless chicken breasts, sliced into ¼-inch strips
3 tbsp olive oil, divided
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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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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