Easy Chicken Fajitas

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– 1 teaspoon chile powder – 2 teaspoons kosher salt – 1 teaspoon ground cumin – 1 teaspoon onion powder – 1/2 teaspoon garlic powder – 1 tablespoon cornstarch – 1/4 cup water – 4 tablespoons extra-virgin olive oil, divided

– 2 whole skinless, boneless chicken breasts (about 2 pounds), cut into 1/2-inch strips – 1 green bell pepper, cored, seeded, and cut into thin strips – 1 medium onion, thinly sliced

– 2 tablespoons fresh lime juice, plus lime wedges for serving – 8 flour tortillas, warmed – Shredded lettuce, for serving – Shredded cheddar cheese, for serving – Salsa, for serving – Sour cream, for serving

In a resealable plastic bag, combine chile powder with salt, cumin, onion powder, garlic powder, cornstarch, water, and 2 tablespoons of the oil. Add chicken, bell pepper, and onion. Seal bag and knead gently to coat. Refrigerate for 15 minutes.

Heat the remaining 2 tablespoons of oil in a large nonstick skillet until shimmering. Empty the contents of the bag into skillet and cook over high heat, stirring occasionally, until vegetables are crisp-tender and chicken is cooked through, about 8 minutes. Remove from heat and stir in lime juice.

Transfer chicken and vegetables to a large bowl and serve with warmed tortillas, lettuce, cheese, salsa, sour cream, and lime wedges.

There are a number of reds that would work with fajitas — Monastrell from Spain, Malbec from Argentina, a Grenache-based red from the South of France, or a Zinfandel from California.

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Easy Chicken Fajitas

– 1 teaspoon chile powder – 2 teaspoons kosher salt – 1 teaspoon ground cumin – 1 teaspoon onion powder – 1/2 teaspoon garlic powder – 1 tablespoon cornstarch – 1/4 cup water – 4 tablespoons extra-virgin olive oil, divided

Ingredients

– 2 whole skinless, boneless chicken breasts (about 2 pounds), cut into 1/2-inch strips – 1 green bell pepper, cored, seeded, and cut into thin strips – 1 medium onion, thinly sliced

Ingredients

– 2 tablespoons fresh lime juice, plus lime wedges for serving – 8 flour tortillas, warmed – Shredded lettuce, for serving – Shredded cheddar cheese, for serving – Salsa, for serving – Sour cream, for serving

Ingredients

In a resealable plastic bag, combine chile powder with salt, cumin, onion powder, garlic powder, cornstarch, water, and 2 tablespoons of the oil. Add chicken, bell pepper, and onion. Seal bag and knead gently to coat. Refrigerate for 15 minutes.

Directions

Heat the remaining 2 tablespoons of oil in a large nonstick skillet until shimmering. Empty the contents of the bag into skillet and cook over high heat, stirring occasionally, until vegetables are crisp-tender and chicken is cooked through, about 8 minutes. Remove from heat and stir in lime juice.

Directions

Transfer chicken and vegetables to a large bowl and serve with warmed tortillas, lettuce, cheese, salsa, sour cream, and lime wedges.

Directions

There are a number of reds that would work with fajitas — Monastrell from Spain, Malbec from Argentina, a Grenache-based red from the South of France, or a Zinfandel from California.

Suggested Pairing

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