Tex-Mex
One-Pan Chicken Fajitas
Everything sears in the same pan, and the spice rub does the heavy lifting. Set out toppings and let everyone build their own.
- Prep10 min
- Cook15 min
- Total25 min
- Cost (est.)$3.25/serving
- Leveleasy
Servings
Ingredients
Produce
- 2 bell peppers (any color), sliced into strips
- 1 large yellow onion, sliced into half-moons
- 2 limes, one juiced, one cut in wedges
Meat
- 1½ lb boneless skinless chicken thighs, sliced into thin strips
Bakery
- 12 small corn tortillas (labeled gluten-free), warmed
Pantry
- 2 tbsp cooking oil
- 1 tsp salt
Spices
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp garlic powder
Estimated cost: about $13.00 for the whole recipe, from typical US grocery prices. Your store and region will differ.
Steps
- Toss the chicken with the chili powder, cumin, paprika, garlic powder, salt, and the juice of one lime.
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 6 to 7 minutes, stirring once or twice, until browned and cooked through to 165 degrees F. Move it to a plate.
- Add the remaining oil, then the peppers and onion. Cook for 5 to 6 minutes, stirring, until tender with charred spots.
- Return the chicken to the pan and toss for 1 minute to reheat.
- Serve in warm tortillas with lime wedges.
Equipment
large skillet
Tips
- Thighs stay juicier than breasts, but breast strips work if you pull them as soon as they reach 165 degrees F.
- Top with avocado, salsa, or shredded cheese if you like.
Photo: Joan Namunina on WordPress Photo Directory via Openverse (CC0 1.0). All credits
