Cast Iron Chicken Fajitas

Name: Cast Iron Chicken Fajitas
Total time: 270
Yield: 4
Ingredients: 0.25 cup olive oil; 2 tablespoons freshly squeezed lime juice; 1 tablespoon chili powder; 2 teaspoons ground cumin; 2 teaspoons garlic powder; 1 teaspoon salt; 0.5 teaspoon ground black pepper; 1 pound skinless, boneless chicken breasts; 1 tablespoon olive oil; 1 large onion, sliced; 1 large red bell pepper, sliced; 1 large green bell pepper, sliced

Recipe by Yoly from allrecipes.com

Dinner 5 Hr. 30 Mins.

Ingredients

4 servings

•

0.25 cup olive oil
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2 tablespoons freshly squeezed lime juice
•

1 tablespoon chili powder
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2 teaspoons ground cumin
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2 teaspoons garlic powder
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1 teaspoon salt

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0.5 teaspoon ground black pepper
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1 pound skinless, boneless chicken breasts
•

1 tablespoon olive oil
•

1 large onion, sliced
•

1 large red bell pepper, sliced
•

1 large green bell pepper, sliced

Instructions

Make marinade: Combine olive oil, lime juice, chili powder, cumin, garlic powder, salt, and pepper in a bowl. Add chicken and toss until well coated. Cover the bowl and refrigerate, 4 hours to overnight.
Heat a cast iron skillet over medium-high heat. Add chicken to the hot skillet, reserving marinade. Cook until no longer pink in the center and the juices run clear, 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from the skillet, slice, and set aside.
Cook vegetables: Heat olive oil in the same skillet. Add onion, bell peppers, and reserved marinade. Cook and stir until vegetables are soft and tender, 5 to 7 minutes.
Add chicken back to the skillet; cook and stir until warmed through, 2 to 4 minutes.