Skillet Chicken Fajitas with Lettuce Cups
Chicken strips, colorful peppers and onion cook in a hot skillet with cumin and paprika. Crisp lettuce leaves make an easy way to scoop up the filling. Cut the chicken evenly and give the vegetables room so they brown instead of steaming.
Ingredients
- 1 1/2 lb boneless skinless chicken breast raw
- 3 medium bell peppers about 1 lb trimmed and sliced
- 1 medium onion about 5 oz sliced
- 1 tbsp olive oil
- 2 cloves garlic minced
- 2 tsp ground cumin
- 2 tsp paprika
- 2 tbsp lemon juice
- 1/2 tsp salt
- 1/4 tsp black pepper
- 12 large lettuce leaves about 6 oz
Instructions
- Slice chicken across the grain into strips about 1/2 inch thick. Wash and dry lettuce. Keep raw chicken and its utensils separate from the lettuce and cooked food.
- Mix cumin, paprika, salt and pepper. Toss chicken with half the seasoning. Heat half the oil in a large skillet over medium-high heat. Cook chicken in two batches, turning, 6–8 minutes total per batch until each thickest strip reaches 165°F. Transfer to a clean plate.
- Add remaining oil, peppers, onion and remaining seasoning. Cook 7–9 minutes, stirring, until tender with browned edges. Add garlic and stir 30 seconds.
- Return chicken and juices, add lemon juice and toss until hot. Divide all filling among 12 lettuce leaves. Serve three cups per person; add the hot filling just before eating.