Chipotle Chicken Fajitas

Put a healthy, protein-packed dinner on the table in 30 minutes—with just one pan.

Ingreadient

• 1 lb. boneless, skinless chicken breasts, cut into thin strips
• 1 tsp. ground cumin
• 1 tsp. chili powder
• kosher salt
• pepper
• 1 Tbsp. canola oil
• 1 red pepper, sliced
• 1 small onion, sliced
• 1 c. sliced mushrooms
• 3 cloves garlic, chopped
• 1 Tbsp. chopped chipotle chiles in adobo chiles in adobo
• 1 1/2 Tbsp. fresh lime juice
• 8 flour tortillas, warmed
• grated cheddar cheese, for serving
• cilantro, for serving
• lime wedges, for serving

Direction

1. Season chicken with cumin, chili powder, and 1/4 tsp. each salt and pepper. Heat oil in large cast-iron skillet on medium-high. Add chicken and cook, stirring occasionally, until cooked through, 5 to 7 min. Transfer to plate.
2. To same skillet, add red pepper, onion, mushrooms, and garlic and cook, stirring occasionally, until soft, 4 to 6 min. Stir in chipotle chiles, lime juice, chicken, and a pinch each of salt and pepper. Cook, stirring, until heated through.
3. Serve chicken and vegetables with tortillas and toppings.