Chicken Recipe
Make Chicken Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Protein & Marinade
Vegetables & Searing
To Serve
Method
Protein & Marinade
- 1
Prepare chicken
Slice chicken breasts into 1/4- to 1/2-inch thick strips against the grain so they remain tender. Pat strips dry with paper towels.
- 2
Make marinade
In a medium bowl, whisk together 2 tbs olive oil, lime juice, minced garlic, chili powder, cumin, smoked paprika, oregano, kosher salt, and black pepper until combined.
- 3
Marinate
Add chicken strips to the bowl and toss to coat evenly. Cover and refrigerate for at least 20 minutes and up to 2 hours. If short on time, proceed after 10 minutes at room temperature.
Vegetables & Searing
- 4
Prep vegetables
While the chicken marinates, peel and slice the yellow onion into 1/4-inch slices. Core and seed the bell peppers and slice into 1/4-inch strips.
- 5
- 6
Sear chicken
Add 1 tbs olive oil to the hot skillet and swirl to coat. Add the marinated chicken strips in a single layer (work in batches if necessary to avoid overcrowding). Cook without moving for 1–2 minutes to develop color, then stir and continue to cook 2–3 more minutes until chicken is cooked through and registers 165°F (74°C). Transfer cooked chicken to a plate and tent with foil to keep warm.
- 7
Cook vegetables
Return the skillet to medium-high heat (add a touch more oil if dry). Add the sliced onion and bell peppers in an even layer. Season with 1 tsp salt and 1 tsp black pepper. Let them sit undisturbed for 2 minutes to caramelize, then toss and cook another 4–5 minutes until softened and edges are blistered but still slightly crisp.
- 8
Combine & finish
Return the cooked chicken to the skillet with the vegetables and toss to combine. Cook together for 1–2 additional minutes so flavors meld and everything is piping hot. Taste and adjust seasoning with a pinch more salt or squeeze of lime if needed.
To Serve
- 9
- 10
Assemble
Fill each warm tortilla with a portion of the chicken and vegetable mixture. Top with shredded cheese, a dollop of sour cream or crema, and chopped cilantro. Serve with lime wedges for squeezing over the fajitas.