Sizzling Skillet Chicken Fajitas

Instructions

In a small bowl, stir together 2 teaspoons ground cumin, 2 teaspoons chili powder, 1 teaspoon onion powder, 1 teaspoon salt, and 1 teaspoon crushed red pepper flakes. Season both sides 4 boneless skinless chicken breasts with half of the seasoning mixture, reserving the other half for later.

Heat a large skillet over medium-high heat. Add in 1 tablespoon of olive oil. Cook the chicken in the skillet for 5 to 7 minutes per side, until chicken is fully cooked through and reaches an internal temperature of 165 degrees F.

Remove the chicken breasts from the pan and set aside on a plate or cutting board to rest.

Add remaining 1 tablespoon of olive oil to the skillet, let heat for a minute, and then add in your sliced bell peppers and onion. Saute until the vegetables are tender crisp, 5 to 7 minutes

During the last two minutes of cooking add in the remaining half of your seasoning mix and 2 cloves minced garlic. Cook an additional 1 to 2 minutes, then turn off the heat.

Slice the chicken breasts into long strips and return them to the skillet with the vegetables.

Drizzle with 1/4 cup lime juice and toss the vegetables and chicken together. Serve on a warm tortilla. Serve plain or top with sour cream, cilantro, guacamole, or salsa.

Main Dish