Cast Iron Chicken Fajitas

Name: Cast Iron Chicken Fajitas
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 3.2 lb chicken breast; 1/4 cup lime juice; 1/4 cup olive oil; 1 3/4 tbsp chili powder; 7/8 tbsp ground cumin; 3 cloves garlic cloves; 2 whole red bell pepper; 2 whole green bell pepper; 2 whole yellow onion; 16 whole flour tortillas

Sizzling peppers and chicken with warm tortillas for ten

Prep: 30 min
Cook: 20 min
Serves 8
Difficulty: easy

Chicken strips marinate in lime and spices, sear hot in cast iron with peppers and onions, and serve sizzling with warm tortillas and classic fixings. Built for build-your-own line speed.

Why crews like it: Fajitas feel like an event—sizzling pans, fresh toppings, everyone building their own. Interactive meals keep morale up on long tour days.

380Cal

36gProtein

32gCarbs

12gFat

Ingredients

3.2 lb chicken breast
1/4 cup lime juice
1/4 cup olive oil
1 3/4 tbsp chili powder
7/8 tbsp ground cumin
3 cloves garlic cloves
2 whole red bell pepper
2 whole green bell pepper
2 whole yellow onion
16 whole flour tortillas

Instructions

Marinate the chicken: Toss chicken strips with lime juice, 2 tablespoons olive oil, chili powder, cumin, and garlic. Marinate at least 30 minutes in the fridge.
Sear the chicken: Heat cast iron over high heat until smoking lightly. Sear chicken in batches 3–4 minutes until charred edges appear and internal temp reaches 165°F. Set aside.
Char the vegetables: Add remaining oil to the pan. Sear peppers and onions 4–5 minutes until blistered and tender-crisp with light char.
Combine and season: Return chicken to pan, toss with vegetables, and season with salt to taste. Squeeze half a lime over the mix.
Serve sizzling: Warm tortillas wrapped in foil at 300°F for 10 minutes. Portion chicken and peppers into hot cast iron skillets or baking dishes and serve with fixings. Target oven/smoker temperature: 300°F.

Tonight's spread

Sizzling fajita pans with tortillas, shredded cheese, salsa, and sour cream.
Spanish rice on the side for crew who want a plated option instead of wraps.

Hall tips

Vent the kitchen—high-heat searing sets off alarms if you are not ready.
A splash of chicken broth at the end keeps everything juicy on the hold line.
Offer sliced jalapeños for heat without forcing spice on the whole hall.

Meal prep

Slice chicken uniform for even cooking. Marinate up to 8 hours. Warm tortillas in foil bundles so they stay soft at the line.

Leftovers

Chop into breakfast burritos with scrambled eggs and hot sauce.
Toss cold leftovers over romaine for a quick fajita salad lunch.

Cast iron skillet
Instant-read thermometer
Sheet pans
Mixing bowls
Tongs