Ingredients
- •1.5 lbs boneless, skinless chicken breasts
- •3 tbsp olive oil, divided
- •3 tbsp fresh lime juice
- •3 cloves garlic, minced
- •2 tsp chili powder
- •1.5 tsp ground cumin
- •1 tsp smoked paprika
- •1 tsp kosher salt
- •½ tsp black pepper
- •½ tsp dried oregano
- •3 bell peppers (mix of colors), sliced into strips
- •1 large white onion, sliced into strips
- •8 flour tortillas
- •For serving: sour cream, guacamole, salsa, shredded cheese, lime wedges
Instructions
In a bowl, whisk together 2 tbsp olive oil, lime juice, garlic, chili powder, cumin, paprika, salt, pepper, and oregano
Place chicken breasts in a zip-top bag with marinade
Refrigerate for 1 h (or up to 4 h)
Preheat sous vide water bath to 147°F (64°C)
Transfer chicken and marinade to vacuum bag or clean zip-top bag
Seal and cook for 3 h
About 15 min before chicken is done, prepare vegetables
Heat 1 tbsp olive oil in a large cast iron skillet over high heat
Add bell peppers and onions
Sauté for 6–8 min until charred and softened
Season with salt and pepper, transfer to a plate
Remove chicken from bag and pat completely dry
Heat same skillet over high heat
Sear chicken for 1–2 min per side until golden
Transfer to cutting board and slice into strips
Warm tortillas in a dry skillet or over gas flame
Arrange chicken and vegetables on a serving platter
Serve with warm tortillas and desired toppings
Notes
- •Cast iron retains heat well for that authentic sizzle
- •Don't crowd the pan when cooking vegetables - work in batches if needed
- •Leftover fajita chicken is great in quesadillas or salads
- •For extra char flavor, finish vegetables under the broiler for 2 min