There's something weirdly fun about throwing a bunch of stuff into a tortilla and wrapping it up. Here's a quick and easy recipe for chicken fajitas when you need to start the fun in a hurry.
- 1/2 cup extra-virgin olive oil, plus 1 tbsp.
- 1/4 cup lime juice from about 3 limes
- 2 tsp. cumin
- 1/2 tsp. crushed red pepper flakes
- 1 lb. boneless skinless chicken breasts
- Kosher salt
- Freshly ground black pepper
- 3 bell peppers thinly sliced
- 1 large onion thinly sliced
- Tortillas for serving
In a large bowl, whisk together the 1⁄2 cup oil, lime juice, cumin, and red pepper flakes. Season the chicken breasts with salt and pepper, then throw 'em in the bowl and toss them around to get a nice, even coating. Put the bowl in the fridge to marinate for at least 30 minutes, though it's okay to leave it in there up to 2 hours if you need to.
When the chicken's ready, heat the tablespoon of oil in a large skillet over medium heat. Add chicken and cook through until it's golden. Should take about 8 minutes per side. Let it all rest for 10 minutes, then slice the chicken into strips.
Add the bell peppers and onion slices to the same skillet and cook for 5 minutes. The veggies should be soft when they're ready. Add chicken strips and give it all one last toss to combine. Get a big serving (or a sensible small serving, if you're into that) of meat and veggies onto a tortilla, roll, and eat!