These cast iron skillet fajitas are mouthwatering good. Marinating the chicken is an absolute must. Serve with tortillas and your choice of toppings, such as salsa, guacamole, avocado, sour cream, or fresh-squeezed lime juice.
Ingredients
- olive oil: 0.25 cup
- lime juice: 2 Tbsp (freshly squeezed)
- chili powder: 1 Tbsp
- ground cumin: 2 tsp
- garlic powder: 2 tsp
- salt: 1 tsp
- ground black pepper: 0.5 tsp
- skinless, boneless chicken breasts: 1 pound
- olive oil: 1 Tbsp
- onion: 1 piece (sliced)
- red bell pepper: 1 piece (sliced)
- green bell pepper: 1 piece (sliced)
Metric Conversion
Stages of cooking
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Make marinade: Combine olive oil, lime juice, chili powder, cumin, garlic powder, salt, and pepper in a bowl. Add chicken and toss until well coated. Cover the bowl and refrigerate, 4 hours to overnight.
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Heat a cast iron skillet over medium-high heat. Add chicken to the hot skillet, reserving marinade. Cook until no longer pink in the center and the juices run clear, 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from the skillet, slice, and set aside.
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Cook vegetables: Heat olive oil in the same skillet. Add onion, bell peppers, and reserved marinade. Cook and stir until vegetables are soft and tender, 5 to 7 minutes.
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Add chicken back to the skillet; cook and stir until warmed through, 2 to 4 minutes.
