Cast Iron Chicken Fajitas

Recipe View Craft the Marinade (5 minutes): In a bowl, whisk together olive oil, lime juice, chili powder, cumin, garlic powder, salt, and pepper. Add the chicken strips, ensuring they are thoroughly coated. Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.

Recipe View Sear the Chicken (12-16 minutes): Heat a cast iron skillet over medium-high heat until it's screaming hot. Add the marinated chicken strips, reserving the marinade. Cook, undisturbed, for 6-8 minutes per side, until browned and cooked through. The internal temperature should reach 165°F (74°C). Remove the chicken from the skillet and set aside.

Recipe View Sauté the Vegetables (7-10 minutes): Add the remaining tablespoon of olive oil to the same skillet. Introduce the sliced onion and bell peppers. Cook, stirring occasionally, until the vegetables are tender-crisp and slightly caramelized, about 5-7 minutes. Pour in the reserved marinade and let it simmer for another 2-3 minutes, intensifying the flavors.

Recipe View Combine and Finish (3-5 minutes): Return the sliced chicken to the skillet with the vegetables. Toss everything together, allowing the chicken to warm through and absorb the flavorful sauce. Cook for an additional 2-4 minutes.

Recipe View Serve Immediately: Serve the sizzling fajita mixture directly from the cast iron skillet. Accompany with warm tortillas and an array of your favorite toppings such as salsa, guacamole, sour cream, shredded cheese, and lime wedges.