Servings: 6
Extra-virgin olive oil 
1/2 cup
Lime juice
1/4 cup
Crushed red pepper flakes 
1/2 tsp
2 tsp
Boneless skinless chicken breasts 
1 lb
Kosher salt 
to taste
Ground black pepper 
to taste
Extra-virgin olive oil 
1 tbsp
Bell peppers
2, sliced
1, thinly sliced
New Fave: Classic Chicken Fajitas
15 m
45 m
Ready in:
60 m
  1. Whisk together extra-virgin olive oil (1/2 cup), juice, red pepper, and cumin. Season the chicken breasts with salt and ground black pepper. Add the chicken to the oil mixture. Toss to coat. Refrigerate for 30 minutes. 
  2. Heat olive oil (1 tbsp) in a skillet over medium. Add the chicken breasts. Cook for 8 minutes on each side, until cooked through. Allow the chicken breasts to rest for 10 minutes. Slice. 
  3. Add bell pepper and sliced onion to the skillet. Cook for 5 minutes, or until the veggies are soft. Add sliced chicken breasts. Toss to combine. Serve with tortillas. Enjoy your Chicken Fajitas!