This one-pan meal that takes about 30 minutes from start to finish –
perfect for weeknight dinners or meal prep for the family.
Details
Category: Main Dish
Prep Time: 10-minutes
Cook Time: 20-minutes
Total Time: 30-Minutes
Servings: 4-5
Ingredients
1½ lb boneless, skinless chicken breasts, cut into ½″-thick strips (or use chicken tenders)
3 bell peppers, mix red, yellow, orange, or green, cored and cut into ½″-wide strips
1 medium onion, peeled and cut into ½″-thick slices
2 Tbsp olive oil
2 tsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp fine sea salt, plus extra to taste
½ tsp freshly ground black pepper
8 small flour, or corn tortillas, warmed
Lime wedges, to squeeze over finished fajitas
Fresh cilantro leaves
Optional:
Sour cream, pico de gallo, guacamole, shredded cheese
INSTRUCTIONS
- Prep Meat and Veggies – Slice Chicken and Veggies and set aside. In a small bowl, combine the seasonings and set aside.
- Spread veggies and chicken over a rimmed Hestan Double Burner Griddle pan and drizzle with olive oil. Sprinkle the seasoning mix on your chicken and veggies and toss everything to evenly coat in seasoning. Spread evenly over the pan and let rest 10 minutes at room temp (or refrigerate up to 2 hours) for deeper flavor.
- Grill – 18-20 minutes or until the edges are browned and lightly charred, and the chicken registers 165°F.
- Warm tortillas – Wrap tortillas in a sheet of foil and set them in the oven for the last 5 minutes of bake time.
- Garnish & serve – Squeeze fresh lime juice over the fajitas and sprinkle cilantro over the top if desired. Build fajitas with tortillas and add your favorite toppings.
