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Sizzling chicken fajitas with peppers and tortillas
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Chicken Fajitas

Twenty-five minutes, one hot pan, and everyone builds their own.

25 min totalVery easyServes 2Chicken · Fast · Weeknight · Sharing

Ingredients

Scaled for 2 people

  • Chicken breasts2 breasts
  • Mixed peppers×2
  • Red onion×1
  • Lime×1
  • Tortilla wraps6 wraps
  • Smoked paprika2 tsp
  • Ground cumin1 tsp
  • Chilli powder1 tsp
  • Olive oil2 tbsp
  • Soured cream150 g
  • Cheddar80 g

Method

  1. Slice the chicken into finger-width strips, and the peppers and onion into similar-sized slices so everything cooks at the same rate.
  2. Toss the chicken with the spices, oil, salt and the juice of half the lime. Leave 10 minutes if you have it.
  3. Get a large frying pan very hot. Cook the chicken in a single layer, undisturbed, for 3 minutes, then turn and cook 2 minutes more. Remove.
  4. Same pan, splash more oil, then the peppers and onion. Keep the heat high — you want char marks and bite, not softness. About 5 minutes.
  5. Return the chicken, toss for 1 minute, squeeze over the rest of the lime.
  6. Warm the tortillas (20 seconds in the dry pan each side) and serve everything in the middle of the table with the soured cream and grated cheddar.
Chef’s note

A crowded pan steams. Cook in two batches if you are feeding six or eight — it takes 4 extra minutes and is twice as good.