It seems like forever since I made fajitas. In fact, the last I checked it was sometime in 2008! I have made quite a few chicken tacos a few times a year, but in an effort to switch things up, I decided it was definitely time for Chicken Fajitas. The beauty of cooking is that there will always be an abundance of recipes to try. From Food & Wine, I found a really good recipe that I adapted to my tastes. It was flavorful, colorful and best of all, easy! There’s no need to run out and get a package of fajitas seasoning mix because you most likely have all the spices already in your pantry…
1 teaspoon pure chili powder
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 tablespoon cornstarch
1/4 cup chicken broth or stock
3 tablespoons extra-virgin olive oil
1 whole skinless, boneless chicken breast (about 1 pound), cut into 1/2-inch strips
1/4 green bell pepper—cored, seeded and cut into thin strips
1/4 yellow bell pepper—cored, seeded and cut into thin strips
1/4 red bell pepper—cored, seeded and cut into thin strips
1 medium onion, thinly sliced
2 tablespoons fresh lime juice, plus lime wedges for serving
8 flour tortillas, warmed in the microwave
For serving: (optional)
Shredded cheddar cheese
In a resealable plastic bag, combine the chili powder with the salt, cumin, onion powder, garlic powder, cornstarch, chicken stock and 2 tablespoons of the oil. Add the chicken, bell pepper and onion, seal and knead gently to coat. Refrigerate for 15 minutes.
Heat the remaining 1 tablespoon of oil in a large nonstick skillet until shimmering. Empty the contents of the bag into the skillet and cook over high heat, stirring occasionally, until the vegetables are crisp-tender and the chicken is cooked through, about 6 minutes. Remove from the heat and stir in the lime juice.
Transfer the chicken and vegetables to a large bowl and serve with the warmed tortillas, lettuce, cheese, salsa, sour cream and lime wedges.