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Cast Iron Chicken Fajitas

These cast iron skillet fajitas feature sautéed bell peppers and onion and tender chicken marinated in lime juice, chili powder, garlic, and cumin.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 4 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 330
Ingredients Method Nutrition

Ingredients
  

Ingredients
  • 0.25 cup olive oil
  • 2 tablespoons freshly squeezed lime juice
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons garlic powder
  • 1 teaspoon salt
  • 0.5 teaspoon ground black pepper
  • 1 pound skinless, boneless chicken breasts
  • 1 tablespoon olive oil
  • 1 large onion, sliced
  • 1 large red bell pepper, sliced
  • 1 large green bell pepper, sliced

Method
 

  1. Make marinade: Combine olive oil, lime juice, chili powder, cumin, garlic powder, salt, and pepper in a bowl. Add chicken and toss until well coated. Cover the bowl and refrigerate, 4 hours to overnight.
  2. Heat a cast iron skillet over medium-high heat. Add chicken to the hot skillet, reserving marinade. Cook until no longer pink in the center and the juices run clear, 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from the skillet, slice, and set aside.
  3. Cook vegetables: Heat olive oil in the same skillet. Add onion, bell peppers, and reserved marinade. Cook and stir until vegetables are soft and tender, 5 to 7 minutes.
  4. Add chicken back to the skillet; cook and stir until warmed through, 2 to 4 minutes.

Nutrition

Calories: 330kcalCarbohydrates: 11gProtein: 26gFat: 21gSaturated Fat: 3gCholesterol: 65mgSodium: 665mgFiber: 3gSugar: 5g

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