Chicken Fajitas

Ingredients

• Chicken breast · or thigh400 g
• Bell peppers · red & yellow, sliced2
• Onion · sliced1
• Lime · or lemon1
• Olive oil2 tbsp
• Tortillas · flour6
• Fajita seasoning
• Chili powder1 tbsp
• Paprika1 tsp
• Cumin1 tsp
• Garlic powder1 tsp
• Salt1 tsp
• Black pepper0.5 tsp
• To serve
• Sour cream · optional
• Guacamole · optional
• Salsa · optional
• Cilantro · optional

Steps

1. Cut the chicken into long bite-size strips and marinate 15 minutes with the seasoning, 1 tbsp olive oil, and half the lime juice.

   ⏲ 15 min

2. Slice the bell peppers and onion into thick strips.

   ⏲ 3 min

3. Heat 1 tbsp olive oil in a pan over high heat, sear the chicken until browned, then remove.

   ⏲ 5 min

4. In the same pan, stir-fry the peppers and onion over high heat until lightly charred but still crisp.

   ⏲ 4 min

5. Return the chicken to the pan, toss together, and finish with the remaining lime juice.

   ⏲ 1 min

6. Warm the tortillas in a dry pan or over a flame.

   ⏲ 1 min

7. Pile the filling onto the warm tortillas and serve with sour cream, guacamole, salsa, and cilantro to wrap.

Tips & Variations

The basics behind this dish

• Browning and the Maillard ReactionMeat fails to brown for one of three reasons: it is wet, the pan is cool, or you put too much in at once. Plus how the brown film stuck to the pan becomes your sauce.
• Cooking Meat: Temperature, Resting, and Cutting Against the GrainDoneness is a core temperature, not a number of minutes. What resting actually does, how to handle a thick cut, and why the direction you slice changes the texture.
• Knife Skills: Grip, Cuts, and Why Size MattersHow you hold the knife matters more than how fast you cut. The pinch grip, the claw hand, and why uniform size is a cooking decision rather than a cosmetic one.