Chicken Fajita Skillet

Ingredients

• 🍗Chicken Breast, boneless, thinly sliced1 breast
• 🫑Bell Pepper (red), thinly sliced1 pepper
• 🫑Bell Pepper (yellow), thinly sliced1 pepper
• 🧅Yellow Onion, thinly sliced1 onion
• 🧄Garlic, finely minced2 clove
• 🫒Extra Virgin Olive Oil, or avocado oil1 tbsp
• 🧂Cumin (ground)1 tsp
• 🌶️Chili Powder1 tsp
• 🌶️Paprika (sweet)1 tsp
• 🍋Lime, juiced1 lime
• 🍅Tomato (vine), diced1 tomato
• 🌿Cilantro, chopped2 tbsp
• 🧂Kosher Saltto taste
• 🧂Black Pepper (ground)to taste
• 💧Water, to loosen the pan juices2 tbsp

Contains Garlic, Onion. AI-generated, checked against common allergens; always check labels.

Method

1. 1

   Slice the chicken

   Lay the Chicken Breast flat on a chopping board and slice it thinly across the grain into fajita-style strips, keeping the cuts even so they cook quickly and stay tender. The pieces should look neat and slender, not ragged or chunky; if some strips are thicker, separate them so they can sit closest to the hot skillet first.

   3 min
2. 2

   Slice the vegetables

   Cut the Bell Pepper and Yellow Onion into thin, similar-sized strips on the chopping board, then mince the Garlic Clove finely so it disappears into the skillet instead of burning in big pieces. The vegetables should look slim and uniform, with the onion in soft ribbons and the garlic in tiny flecks; if the slices are very wide, trim them down so they soften in the short cook.

   4 min
3. 3

   Mix the spice blend

   Stir the Cumin, Chili Powder, Paprika, Kosher Salt and Black Pepper together in a small bowl until the colour looks even and the spices no longer sit in separate patches. This keeps the seasoning from clumping in one corner of the skillet, and if you see pale streaks, keep mixing until the blend looks uniform and dusty-red.

   1 min
4. 4

   Sear the chicken

   Set a large skillet over medium-high heat and add the Olive Oil, swirling it so the base looks slick and begins to shimmer. Add the chicken strips in a single layer and leave them undisturbed for about 2 minutes, then turn them with a spoon and cook for another minute until the edges pick up a pale golden crust and the surface loses its raw shine; if the skillet looks crowded, sear in two quick batches so the chicken browns instead of steaming.

   3 min
5. 5

   Cook the vegetables

   Add the Bell Pepper, Yellow Onion and Garlic Clove to the skillet and toss them through the chicken for about 2 minutes, stirring and scraping the base so the spices coat everything evenly. The vegetables should soften at the edges, the onion should turn glossy and lightly translucent, and the garlic should smell fragrant rather than sharp; if the garlic threatens to brown too fast, lower the heat a touch and keep it moving.

   2 min
6. 6

   Add the spices

   Sprinkle the spice blend over the chicken and vegetables, then stir it through for about 30 seconds so the powder coats everything and smells toasted rather than raw. The skillet should look dusted brick-red and fragrant; if any dry spice catches on the base, splash in a little water and scrape it loose before it darkens too much.

   1 min
7. 7

   Finish with lime

   Pour the Water and Lime juice into the skillet and scrape firmly across the base with the spoon for about 1 minute, loosening the browned bits until the liquid turns glossy and the pan smells bright and savoury. Stir in the Tomato and Cilantro at the end so the tomato stays fresh and juicy, then pull the skillet off the heat when the chicken is opaque through and the sauce lightly clings to the strips; if it looks dry, let the liquid bubble for a few seconds longer before serving.

   2 min

Nutrition per serving