Weeknight Skillet Chicken Fajitas
By America's Test KitchenPublished on August 23, 2013
Time
30 minutes
Yield
Serves 4
Ingredients
1 teaspoon chili powder ½ teaspoon ground cumin Salt and pepper 2 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed and sliced thin crosswise¼ cup vegetable oil 1 red bell pepper, stemmed, seeded, and sliced thin1 onion, halved and sliced thin2 tablespoons chopped fresh cilantro 4 teaspoons lime juice 8 (8-inch) flour tortillas, warmed
Before You Begin
Serve with salsa, shredded Monterey Jack cheese, lime wedges, and sour cream.
Instructions
- Combine chili powder, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper in bowl. Pat chicken dry with paper towels and season with spice mixture. Heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add chicken and cook until well browned all over and cooked through, 6 to 8 minutes. Transfer to platter and tent loosely with aluminum foil.
- Return now-empty skillet to medium-high heat and add remaining 2 tablespoons oil, bell pepper, onion, and 1/4 teaspoon salt. Cover and cook, stirring occasionally, until vegetables are soft and beginning to brown, 6 to 8 minutes. Remove from heat and stir in cilantro and lime juice. Transfer to platter with chicken. Serve with tortillas.
Time
30 minutesYield
Serves 4Ingredients
1 teaspoon chili powder
½ teaspoon ground cumin
Salt and pepper
2 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed and sliced thin crosswise
¼ cup vegetable oil
1 red bell pepper, stemmed, seeded, and sliced thin
1 onion, halved and sliced thin
2 tablespoons chopped fresh cilantro
4 teaspoons lime juice
8 (8-inch) flour tortillas, warmed
Ingredients
1 teaspoon chili powder
½ teaspoon ground cumin
Salt and pepper
2 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed and sliced thin crosswise
¼ cup vegetable oil
1 red bell pepper, stemmed, seeded, and sliced thin
1 onion, halved and sliced thin
2 tablespoons chopped fresh cilantro
4 teaspoons lime juice
8 (8-inch) flour tortillas, warmed
Ingredients
1 teaspoon chili powder
½ teaspoon ground cumin
Salt and pepper
2 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed and sliced thin crosswise
¼ cup vegetable oil
1 red bell pepper, stemmed, seeded, and sliced thin
1 onion, halved and sliced thin
2 tablespoons chopped fresh cilantro
4 teaspoons lime juice
8 (8-inch) flour tortillas, warmed
Why This Recipe Works
Slicing the chicken breasts thin creates bite-size pieces that cook in minutes.
Before You Begin
Serve with salsa, shredded Monterey Jack cheese, lime wedges, and sour cream.
Instructions
- Combine chili powder, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper in bowl. Pat chicken dry with paper towels and season with spice mixture. Heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add chicken and cook until well browned all over and cooked through, 6 to 8 minutes. Transfer to platter and tent loosely with aluminum foil.
- Return now-empty skillet to medium-high heat and add remaining 2 tablespoons oil, bell pepper, onion, and 1/4 teaspoon salt. Cover and cook, stirring occasionally, until vegetables are soft and beginning to brown, 6 to 8 minutes. Remove from heat and stir in cilantro and lime juice. Transfer to platter with chicken. Serve with tortillas.
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