20-Minute Skillet Chicken Fajitas

20-Minute Skillet Chicken Fajitas

Adapted from SmittenKitchen

Ingredients

Serves 4

1 lb / 453 gr chicken breast, sliced into thin strips

2 tablespoons chopped cilantro (or parsley)

1 teaspoon dried oregano

1 teaspoon chili powder

1 teaspoon sweet paprika

½ teaspoon ground cumin

1 garlic clove, minced

1 teaspoon fine grain salt, divided

2 tablespoons olive oil, divided

Juice of half lime

2 bell peppers, thinly sliced

1 onion, sliced thin

Directions

In a large bowl combine chicken, cilantro, oregano, chili powder, sweet paprika, cumin, garlic, and salt. Toss until chicken is coated and set aside.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.

Add the peppers in a single layer. Try to get them a little charred underneath before you move them around. Once they’ve begun to brown, add sliced onion, and ½ teaspoon of salt. Wait again for some color to develop before you move them.

When peppers are nicely charred in spots and onions have softened and sweetened, scrape mixture onto a plate to clear the skillet.

Return skillet to the burner and heat remaining 1 tablespoon of olive oil.

When sizzling, spread chicken strips in as much of a single layer as you can. Wait until they brown underneath to move them. Saute strips, regularly pausing so that they can get some color, until cooked through, about 6 minutes.

Add pepper mixture to the skillet along with the lime juice.

Heat again until everything is sizzling.

Sprinkle with a bit of chopped fresh cilantro and serve immediately.