40 minutes
A delicious and easy-to-make smoky lime chicken fajita platter with roasted vegetables and warm tortillas.
Olive Oil, divided
tablespoons
Lime, zested and juiced
each
Chipotle Chiles In Adobo Sauce, coarsely chopped
to taste
teaspoons
teaspoons
to taste
Black Pepper, freshly ground
to taste
Chicken Breasts, sliced into 1/2-inch thick strips
0 lb
Bell Pepper, sliced into 1/4-inch strips
each
Large Red Onion, sliced into 1/4-inch strips
each
Flour Tortillas, plus extras if needed
each
1. Marinade Preparation
Preheat your oven to 425°F (220°C). In a bowl, combine 4 tbsp olive oil, lime zest and juice, chipotle chiles, cumin, and paprika. Season with 1 1/2 tsp salt and 1/4 tsp black pepper. Add chicken strips to the marinade, mix to coat evenly, and set aside for marinating while you prep the vegetables.
2. Vegetable Prep
Halve the bell peppers, discard stems and seeds, and slice into 1/4-inch strips. Peel and halve the onion, then slice into similar-sized strips. On a baking sheet, toss bell peppers and onion with the remaining 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Chicken Roasting
On a separate baking sheet, place marinated chicken strips, allowing excess marinade to drip off. Roast chicken and vegetables in the preheated oven for 15-20 minutes, or until chicken is thoroughly cooked and vegetables are softened.
4. Broiling Vegetables
After roasting, move an oven rack near the broiler and preheat the broiler. Place the sheet of vegetables under the broiler for 2-5 minutes, or until they achieve a desirable char.
5. Warming Tortillas
While vegetables broil, warm tortillas in the oven for about 1 minute, flipping once. Keep them wrapped in a towel or foil to stay warm.
6. Serving
Serve the roasted chicken and charred vegetables with warm tortillas and your favorite toppings.
Boneless skinless chicken thighs are often preferred for their juiciness and flavor. For white meat, opt for chicken breast but avoid overcooking.
Prepare the marinade with fresh lime juice, zest, and quality smoked paprika or chipotle powder. Marinate for at least 30 minutes to a few hours for deeper flavor.
A cast-iron skillet is ideal for a good sear on chicken and vegetables, mimicking a commercial fajita skillet.
Allow the chicken to rest after cooking before slicing to ensure moist and tender meat.
Ensure your skillet is smoking hot before adding ingredients for a nice sear and subtle smokiness.
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