Chicken Fajitas

1. 1

   Place 2 teaspoons chili powder, 2 teaspoons ground cumin, 1 teaspoon garlic powder, 1/2 teaspoon paprika, 1/2 teaspoon oregano, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper in a medium bowl and stir to combine. Add 1 pound boneless, skinless chicken breasts and toss to coat evenly with the seasonings.

2. 2

   Prepare the toppings and tortillas: Warm 12 to 16 small flour tortillas one at a time by holding them directly over a medium flame on a gas stove, or in a skillet over medium heat, flipping occasionally, until charred in spots and pliable. Stack and wrap in a clean kitchen towel or aluminum foil to keep warm. Cut romaine or iceberg lettuce into fine shreds.

3. 3

   Heat 2 tablespoons of the olive oil in a large skillet (preferably cast iron) over medium heat until shimmering. Add the chicken and cook until blackened in spots and cooked through (an internal temperature of at least 165ºF), 7 to 10 minutes per side. Meanwhile, prepare the vegetables.

   7 min
4. 4

   When the chicken is ready, transfer to a clean cutting board. Add the remaining 1 tablespoon olive oil, 1 sliced large white onion, 2 sliced medium red bell peppers, 1 sliced medium green bell pepper, and 1 thinly sliced medium jalapeño pepper (if using) to the pan. Season lightly with kosher salt. Cook, stirring frequently, until softened and browned in spots, 5 to 8 minutes. Turn off the heat.

   5 min
5. 5

   Slice the chicken breasts crosswise into 1/4-inch pieces and add to the skillet. Squeeze 1 lime half over the fajita mixture and toss to combine. Serve in flour tortillas with the reserved lime wedges and desired toppings.

Recipe Notes

1. 6

   Storage: Leftovers can be refrigerated in an airtight container for up to 4 days (refrigerate the toppings separately).