Cast Iron Chicken Fajitas For Two
Our cast iron chicken fajitas come together with only 20 minutes of hands-on cooking to create the perfect summer dinner on the patio. Pair it with a batch of pineapple coconut water mocktails for a mini celebration for two.
Ingredients
- ¾ pound chicken breast see marinade below
- 1 medium orange bell pepper sliced
- ½ medium yellow onion sliced
- ½ medium lime jucied
- 1 pinch sea salt
- 4 8-inch flour tortillas
Chicken Marinade
- ¼ cup lime juice
- ¼ cup vegetable oil
- 1 teaspoon salt
- 1 teaspoon chili powder
- ½ teaspoon paprika
- ½ teaspoon ground red cayenne pepper
- ½ teaspoon cumin
Instructions
- Combine lime juice, vegetable oil, salt, chili powder, paprika, cayenne, and cumin in a mixing bowl. Add the chicken and marinate for 20 to 30 minutes.
- Add the marinated chicken to a pre-heated cast iron pan over medium-high heat to pan-sear. Cook it for about 9 to 12 minutes flipping once or twice and then remove it from the pan and let it rest.
- Add a splash of cooking oil to the pan along with the sliced pepper and onion. Cook for about 5 to 7 minutes until soft, stirring frequently.
- Once the veggies are cooked, add fresh lime juice and salt. Stir to combine and cook until the lime juice is absorbed. Remove from heat.
- Slice the chicken and return it to the pan. Serve in the hot cast iron with warm tortillas and any desired toppings.
Notes
Use a meat thermometer - Even as experienced cooks, we make sure to use our trusty meat thermometer so that we can get a perfect cook every time. We aim to keep our chicken breasts at an internal temp of 155F to 160F for a minute or two and then make sure it has time to rest before serving. To learn more about safe cooking temps for chicken, check out this article.
Add some extra heat - While this recipe just calls for bell pepper and onion, other peppers can be added for some extra flavor and heat. Our favorite additions are jalapenos or fresnos.
Toppings for days - Our Mexican nights always feature a large spread of toppings and sides. Our go-tos are guacamole, Greek yogurt (sour cream replacement), and of course, Mexican cheese!
Storing and reheating leftovers - You can simply toss the sliced chicken and vegetables together in an airtight container and store it in the refrigerator for up to 5 days. Reheat quickly in the microwave for a minute or two or over medium heat on the stove for about 5 minutes.
Nutrition
Serving: 1serving | Calories: 793kcal | Carbohydrates: 62g | Protein: 46g | Fat: 40g | Saturated Fat: 8g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 109mg | Sodium: 2152mg | Potassium: 1016mg | Fiber: 6g | Sugar: 8g | Vitamin A: 2488IU | Vitamin C: 96mg | Calcium: 187mg | Iron: 5mg
