Cast Iron Hatch Chile Fajitas

Name: Cast Iron Hatch Chile Fajitas
Ingredients: 1.5 lbs chicken breasts; 3 hatch chiles (sliced and deseeded); 1 yellow onion (sliced); 1 red bell pepper (sliced and deseeded); 1 C orange juice; 1 lime (juiced); 3 garlic (minced); 2 tsp smoked paprika; 0.25 C olive oil; 0.5 tsp salt; 1 tsp ground cumin; 1 tsp garlic powder; 0.25 tsp black pepper

These hatch chile and chicken fajitas are packed with delicious citrus and southwestern flavor... but the best part— the whole thing is cooked in a single pan.

Ingredients

Directions

1
Lightly pound the chicken breasts to reach an even thickness. Add the chicken to a Ziploc bag or bowl along with the marinade ingredients. Transfer the chicken to the fridge to marinate for 12-24 hours or at least 30 minutes.
2
Preheat a cast iron skillet over medium heat. Add a little cooking oil to the skillet then sear the chicken on each side. Reduce heat and cook until an internal temp of 165F is reached. Remove chicken and set aside for a 10-minute rest. Slice.
3
To the same skillet, add the onions, hatch chilies, and bell pepper along with a little cooking oil. Season with the fajita seasoning. Cook over medium heat until softened and slightly charred.
4
Add the sliced chicken back to the pan. Serve with fresh avocado or guac, shredded cheese, lime wedges, salsa, and/or sour cream.

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