
Quick Chicken Breast Fajitas, 25-Minute Skillet
Sliced chicken breast seared with peppers and onions in a smoky fajita spice. Wrap in warm tortillas with lime and yoghurt.
Raw materials
The Meatigo product this recipe is built on. Everything else is pantry.

Ingredients
Method
6 steps. Read it through before you start.
- 01Get set
Take the chicken out of the fridge 15 minutes before cooking. Pat it dry with paper towels. Wash your hands, board and knife after handling raw chicken. Slice the breast into thin strips.
- 02Season
Toss the chicken with the spice, lime juice and half the oil.
- 03Sear the chicken
Heat a skillet very hot. Cook the chicken in a single layer for 4 to 5 minutes, turning once. Cook until no pink remains and the juices run clear, or 74 °C at the thickest part if you use a thermometer. Set aside.
- 04Cook the vegetables
Add the remaining oil. Cook the capsicum and onion for 4 minutes until charred at the edges.
- 05Combine
Return the chicken for 1 minute. Warm the tortillas in a dry pan.
- 06Serve
Fill the tortillas and top with curd and coriander.
Questions
How do I keep the chicken juicy?+
Cook it fast on high heat and do not overcrowd the pan.
Can I use thigh?+
Yes. Boneless thigh is more forgiving. Cook it 2 minutes longer.