Skillet Chicken Fajitas

Ingredients

• •1 lb boneless skinless chicken breast, cut into strips
• •1½ tbsp lime juice
• •½ tsp salt
• •½ tsp garlic powder
• •½ tsp onion powder
• •½ tsp ground black pepper
• •⅛ tsp ground cumin
• •1 pinch cayenne pepper
• •8 flour tortillas
• •2 tsp nonstick cooking spray
• •1 onion, cut into strips
• •1 green bell pepper, cut into strips
• •½ cup salsa

Method

Adapted from the Armed Forces Recipe Service

1. 1In a small bowl, whisk together the lime juice, salt, garlic powder, onion powder, black pepper, cumin, and cayenne.
2. 2Add the chicken strips to the bowl.
3. 3Toss until every surface of the chicken is coated in the marinade.
4. 4Cover the bowl.
5. 5Refrigerate at 40°F or below for 45 minutes.
6. 6Heat a large nonstick skillet over medium-high heat.
7. 7Lightly coat the skillet with nonstick cooking spray.
8. 8Add the sliced onion and bell pepper to the skillet.
9. 9Cook the onion and pepper, tossing occasionally, for 6 to 8 minutes, until softened.
10. 10Transfer the onion and pepper to a plate and set aside.
11. 11Lightly coat the skillet with nonstick cooking spray.
12. 12Add the marinated chicken strips to the skillet.
13. 13Cook the chicken, tossing occasionally, for 5 to 7 minutes, until lightly browned.
14. 14Check that the chicken reads at least 165°F on an instant-read thermometer before removing from heat.
15. 15Return the onion and pepper to the skillet with the chicken.
16. 16Toss to combine.
17. 17Warm the tortillas one at a time in a separate dry skillet over medium heat, about 20 seconds per side, until soft and pliable.
18. 18Divide the chicken and vegetable filling evenly among the 8 warm tortillas.
19. 19Roll each tortilla tightly around the filling.
20. 20Top each fajita with about 1 tablespoon of salsa.
21. 21Serve immediately.