Chicken Fajitas

By kimvess

Ingredients

• 1 teaspoon chili powder
• 3/4 teaspoon ground cumin
• Kosher salt and freshly ground pepper
• 1 pound skinless, boneless chicken breasts
• 2 tablespoons extra-virgin olive oil
• 2 bell peppers (any color), sliced
• 1 red onion, sliced
• 2 cloves garlic, finely chopped
• 1/2 teaspoon grated lime zest, plus wedges for serving
• 8 corn tortillas
• 1/2 cup prepared pico de gallo or fresh salsa
• 1/3 cup crumbled cotija cheese (about 1 1/2 ounces)

Details

Servings 4
Preparation time 10mins
Cooking time 35mins
Adapted from foodnetwork.com

Preparation

Step 1

Preheat the oven to 425 degrees F. Mix the chili powder, 1/2 teaspoon cumin, and 1/4 teaspoon each salt and pepper and rub on the chicken breasts.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken and cook, turning, until golden, 4 to 5 minutes. Transfer to a baking sheet, reserving the skillet, and bake until just cooked through, 8 to 10 minutes. Transfer to a cutting board to rest, 5 minutes.

Meanwhile, heat the remaining 1 tablespoon olive oil in the reserved skillet over medium heat. Add the bell peppers, onion, garlic and the remaining 1/4 teaspoon cumin and cook, stirring, until the vegetables are lightly browned, 8 minutes. Stir in the lime zest and 2 tablespoons water. Season with salt.

Wrap the tortillas in aluminum foil and warm in the oven, 5 minutes, then divide among plates. Slice the chicken. Top the tortillas with the chicken, bell pepper mixture, pico de gallo and cheese. Serve with lime wedges.