recipe

Make dinner sizzle with homemade chicken fajitas!

safety
  • Uses a knife
  • Uses the stovetop
difficulty
  • Intermediate
time
  • 40 minutes
yield
  • Serves 2 to 4
  • (Makes 6 fajitas)

Prepare Ingredients

1 teaspoon
chili powder
½ teaspoon
ground cumin
½ teaspoon plus ¼ teaspoon
salt, measured separately
3
(3- to 4-ounce) chicken cutlets, ½ inch thick
1 tablespoon plus 1 tablespoon
vegetable oil, measured separately
1
large bell pepper (red, yellow, orange, or green), stemmed, seeded, and sliced thin
1
small onion, peeled and sliced thin
2 tablespoons
chopped fresh cilantro
4
teaspoons lime juice, squeezed from 2 limes
6
(8-inch) flour tortillas

Gather Cooking Equipment

  • Small bowl
  • Plate
  • Paper towels
  • 12-inch nonstick skillet with lid
  • Tongs
  • Cutting board
  • Aluminum foil
  • Wooden spoon
  • Oven mitts
  • Serving platter
  • Microwave-safe plate
  • Clean dish towel
  • Chef’s knife
1
 
1 teaspoon
chili powder
½ teaspoon
ground cumin
¼ teaspoon
pepper
½ teaspoon
salt
3
(3- to 4-ounce) chicken cutlets, ½ inch thick

In small bowl, combine chili powder, cumin, pepper, and ½ teaspoon salt. Place chicken cutlets on plate. Pat chicken cutlets dry with paper towels. Sprinkle spice mixture evenly over both sides of chicken cutlets. Wash your hands.

 
2
 
1 tablespoon
vegetable oil

In 12-inch nonstick skillet, heat 1 tablespoon oil over medium-high heat for 1 minute (oil should be hot but not smoking). Carefully add chicken cutlets to skillet and cook until lightly browned, about 3 minutes. Use tongs to flip chicken cutlets. Cook until second side is browned and chicken is cooked through, about 3 minutes. Turn off heat and slide skillet to cool burner.

Chicken is fully cooked when it is white all the way through.

 
3
 

Use clean tongs to transfer chicken cutlets to cutting board. Cover chicken cutlets with aluminum foil.

 
4
 
1
large bell pepper (red, yellow, orange, or green), stemmed, seeded, and sliced thin
1
small onion, peeled and sliced thin
¼ teaspoon
salt
1 tablespoon
vegetable oil

Add bell pepper, onion, remaining ¼ teaspoon salt, and remaining 1 tablespoon oil to now-empty skillet. Use wooden spoon to stir to combine. Cover and cook over medium heat until vegetables are brown on bottoms, about 4 minutes. Use oven mitts to carefully remove lid. Use wooden spoon to stir vegetables, then cook until vegetables are soft and spotty brown, 2 to 3 minutes. Turn off heat and slide skillet to cool burner.

 
5
 
2 tablespoons
chopped fresh cilantro
4 teaspoons
lime juice, squeezed from 2 limes

Stir cilantro and lime juice into vegetables in skillet. Transfer vegetables to serving platter.

 
6
 
6
(8-inch) flour tortillas

Stack tortillas on microwave-safe plate, cover with damp dish towel, and heat in microwave until warm, about 30 seconds.

 
7
 

Use chef’s knife to slice chicken cutlets diagonally into thin strips. Transfer sliced chicken to platter with vegetables. Serve with tortillas and toppings, such as shredded cheese, salsa, sour cream, and guacamole.