Fast Fajitas


  • 1/2 cup plus 1 tablespoon extra-virgin olive oil, divided
  • 1/4 cup lime juice
  • 2 teaspoons cumin
  • 1/2 teaspoon crushed red pepper flakes
  • 1 pound chicken breasts, boneless and skinless
  • salt, to taste
  • ground black pepper, to taste
  • 2 bell peppers, thinly sliced
  • 1 large onion, thinly sliced
  • tortillas, to taste and for serving


  1. In a large bowl, whisk together 1/2 cup of the olive oil, the lime juice, the cumin, and the red pepper flakes.
  2. Season the chicken with the salt and the pepper.
  3. Add the seasoned chicken to the seasoning and lime juice mixture and toss to coat.
  4. Let the chicken marinate in the fridge for at least 30 minutes and up to 2 hours.
  5. In a large skillet, heat the remaining oil.
  6. Add the chicken and cook until golden and an instant thermometer reads 165 degrees F when inserted into the center, about 8 minutes per side.
  7. Let the cooked chicken rest for 10 minutes, then slice it into strips.
  8. Add the bell peppers and the onion to the skillet and cook until soft, about 5 minutes.
  9. Add the chicken to the veggies in the skillet and toss until combined.
  10. Serve with the tortillas.

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