The Scoop
These Fast Fajitas are quick to make and perfect for solo dining.
Summer of '99 was a whirlwind of transition. I had just wrapped up my degree, and there I was, in my very first solo apartment. Tiny, a little rough around the edges, but all mine. The thrill of independence came with the challenge of cooking for one, without a cavalry of family members polishing off the leftovers. My mother, ever the practical one, sent me off with a care package of essentials. Among them—I’ll never forget—a shiny bottle of extra-virgin olive oil and a bag of cumin seeds. Half by chance and half necessity, I began crafting fast fajitas, a revelation in simplicity.
Sizzling away, these fajitas became more than just a dish; they were a welcome escape and a taste of home. Through trial and a couple of fiery missteps—thanks, crushed red pepper!—I learned to marinate the chicken with lime juice for just long enough to tenderize it, and not a minute more. Tossing those thinly sliced bell peppers and onions into the same skillet flooded the air with a spicy aroma that clung lovingly to the dingy turquoise walls. The trick, I discovered, was to rest the chicken before slicing. That pause, brief but necessary, ensured every strip stayed juicy, each bite better than the last. With tortillas warmed directly over the flame, I had a fast meal that filled not just my belly but my heart. Independence tasted like cumin and lime.
Ingredients
- 1/2 cup plus 1 tablespoon extra-virgin olive oil, divided
- 1/4 cup lime juice
- 2 teaspoons cumin
- 1/2 teaspoon crushed red pepper flakes
- 1 pound chicken breasts, boneless and skinless
- salt, to taste
- ground black pepper, to taste
- 2 bell peppers, thinly sliced
- 1 large onion, thinly sliced
- tortillas, to taste and for serving
Directions
- In a large bowl, whisk together 1/2 cup of the olive oil, the lime juice, the cumin, and the red pepper flakes.
- Season the chicken with the salt and the pepper.
- Add the seasoned chicken to the seasoning and lime juice mixture and toss to coat.
- Let the chicken marinate in the fridge for at least 30 minutes and up to 2 hours.
- In a large skillet, heat the remaining oil.
- Add the chicken and cook until golden and an instant thermometer reads 165 degrees F when inserted into the center, about 8 minutes per side.
- Let the cooked chicken rest for 10 minutes, then slice it into strips.
- Add the bell peppers and the onion to the skillet and cook until soft, about 5 minutes.
- Add the chicken to the veggies in the skillet and toss until combined.
- Serve with the tortillas.
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