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Fajita Friday Night

A simple yet satisfying weeknight meal featuring seasoned chicken strips with sautéed peppers and onions, perfect for bringing families together around colorful, flavorful fajitas.
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Prep Time 15 minutes
Cook Time 15 minutes
Servings: 4
Calories: 280
Ingredients Method Notes

Ingredients
  

For the chicken
  • 1.5 lbs boneless, skinless chicken breasts, sliced thin
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
For the vegetables
  • 2 bell peppers (any color), sliced
  • 1 large onion, sliced
  • 2 tablespoons olive oil
  • 2 limes, juiced
  • 2 cloves garlic, minced
For serving
  • 8 flour tortillas
  • Shredded cheese
  • Sour cream
  • Salsa
  • Fresh cilantro

Method
 

  1. Pat chicken strips dry and toss with olive oil, cumin, chili powder, paprika, garlic powder, salt, and pepper. Let the meat absorb these flavors while you prep your vegetables.
  2. Warm a large skillet or cast-iron pan over medium-high heat until it's properly hot. You'll know it's ready when a drop of water sizzles immediately.
  3. Add seasoned chicken strips to the hot pan, spreading them out so they don't overcrowd. Let them cook undisturbed for 3-4 minutes until golden brown, then stir and continue cooking for another 3-4 minutes until completely cooked through. The internal temperature should reach 165°F. Remove chicken and set aside.
  4. In the same pan, add olive oil, sliced peppers, and onions. Cook for 5-7 minutes, stirring occasionally, until peppers are tender-crisp and onions are golden. Add minced garlic during the last minute to prevent burning.
  5. Return the cooked chicken to the pan with vegetables. Squeeze fresh lime juice over everything and toss gently.

Notes

Slice chicken and vegetables the night before to cut active cooking time in half. Let seasoned chicken sit while prepping vegetables for better flavor absorption. Don't overcrowd the pan when cooking to ensure proper searing. Store leftovers in refrigerator for up to 3 days or freeze for up to 3 months. Reheat gently in skillet to maintain texture.