Whole cumin seeds add a wonderful depth to this classic chicken fajita recipe.
Plus: More Chicken Recipes
1/4 cup vegetable oil, divided
3 medium cloves garlic, minced
1 teaspoon cumin seeds
1/4 teaspoon kosher or sea salt, plus more for seasoning
1/2 teaspoon chile powder
1/4 teaspoon ground cumin
1/4 teaspoon paprika
1/4 teaspoon sugar
2 teaspoons fresh lime juice
1 pound boneless, skinless chicken breasts, sliced in strips
1 medium onion, sliced
1 large bell pepper, seeded and sliced
Fresh cracked black pepper
Flour or corn tortillas, for serving
Shredded cheese and sour cream, for serving (optional)
Chopped avocado, chopped cilantro and salsa or chopped tomatoes, for serving
How to Make It
In a small bowl, whisk together 3 tablespoons of vegetable oil with the garlic, cumin seeds, salt, chile powder, ground cumin, paprika, sugar and fresh lime juice. Set aside.
Heat a large skillet over medium-high heat. Add the oil and then stir in the chicken. Cook for 2 minutes or until the chicken is lightly browned. Stir in the onion and bell pepper and cook with the chicken for 3 to 5 minutes or until the vegetables are tender.
Stir in the spice mixture and cook for another 2 minutes or until everything is well combined and heated through. Season with salt and pepper to taste. Serve with tortillas and optional toppings.
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