Chicken Fajitas

• servings: 6 servings
• active time: 15 minutes
• total time: 1 hour

Ingredients

1/4 c. lime juice (from about 3 limes)

2 tsp. chili powder

1/2 tsp. crushed red pepper flakes

1/4 c. plus 1 Tbsp. neutral oil

2 tsp. ground cumin, divided

1 lb. boneless, skinless chicken breasts

Kosher salt

Freshly ground black pepper

2 bell peppers, seeds and ribs removed, thinly sliced

1 large yellow onion, thinly sliced

Corn tortillas, warmed, and lime wedges for serving

Directions

In a large bowl, whisk lime juice, chili powder, red pepper flakes, ¼ cup oil, and 1 tsp. cumin. Season chicken with salt and pepper, then add to bowl and toss to coat. Cover and refrigerate at least 30 minutes and up to 2 hours.

In a large skillet over medium heat, heat remaining 1 Tbsp. oil. Add chicken and cook, turning occasionally, until golden brown and an instant-read thermometer inserted into thickest part registers 160°, about 8 minutes per side. Transfer to a cutting board. Let rest 10 minutes, then slice into strips.

Meanwhile, in same skillet over medium heat, combine peppers, onion, and remaining 1 tsp. cumin; season with salt and pepper. Cook, stirring occasionally, until softened, about 7 minutes. Return sliced chicken to skillet and toss until combined. Serve with tortillas and top with a squeeze of fresh lime juice.

Nutrition

• Calories: 230
• Total Fat: 14 g
• Saturated Fat: 1 g
• Trans Fat: 0 g
• Cholesterol: 55 mg
• Sodium: 391 mg
• Total Carbohydrate: 6 g
• Dietary Fiber: 2 g
• Total Sugars: 3 g
• Protein: 18 g