Every fajita recipe on the internet wants you to marinate the chicken for four hours. You don't have four hours. You have fifteen minutes, a hot pan, and a craving. This version skips the marinade in favor of a hot sear and a big squeeze of lime at the end — which, honestly, is where most of the flavor actually comes from.
What You Need
- 1 lb chicken breast, sliced thin against the grain
- 2 bell peppers, sliced
- 1 large onion, sliced
- 2 tablespoons fajita or taco seasoning
- 1 lime, juiced
How to Make It
- 1
Get a cast iron or heavy skillet screaming hot over high heat — you should see faint smoke coming off the dry pan. Toss the chicken with a tablespoon of oil and the seasoning. Add to the pan in one layer and don't touch it for 90 seconds. Flip, cook 90 more seconds, and scrape out onto a plate.
- 2
In the same pan, add peppers and onions. Don't add oil — the chicken left enough. Toss just a few times over 4 minutes so they get real char marks but stay crisp.
- 3
Return chicken and any juices to the pan. Squeeze the lime over everything and toss for 15 seconds. Serve immediately with warm tortillas.
