Target: 6 × 4 inches · landscape

Chicken Fajitas

60 min · 4 servings

Ingredients

□ 1 1/2 lb boneless skinless chicken thighs, sliced 1/2 inch thick

□ 3 tbsp neutral oil, divided

□ 2 limes for lime zest and lime juice

□ 3 garlic cloves, finely grated

□ 2 tsp ground cumin

□ 1 tsp chili powder

□ 1 tsp kosher salt, divided

□ 1 red bell pepper

□ 1 yellow bell pepper, sliced

□ 1 large yellow onion, sliced

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□ 1 cup diced tomato

□ 1/4 cup diced white onion

□ 1/4 cup chopped cilantro

□ 3/4 cup sour cream

□ 1 jalapeno (optional)

□ lime wedges

1. Marinate chicken 15 minutes. Mix pico and stir the lime-jalapeno sour cream.

2. Heat a heavy skillet very hot; brown chicken in two batches and transfer to a plate.

3. Char peppers and onion in the empty skillet. Return chicken, toss briefly, and finish with lime.

4. Warm tortillas, fill with fajita mixture, pico, and lime cream; serve hot with wedges.

Cook’s note: Keep batches loose in a fully heated skillet so the chicken and vegetables brown instead of steam.