Chicken Fajita

Ingredients:

• 1 tsp chili powder
• 3/4 tsp ground cumin
• 450 g of skinless and boneless chicken breasts
• 2 tablespoons extra-virgin olive oil
• 2 sweet peppers of any color, thinly sliced
• 1 red onion, thinly sliced
• 2 cloves garlic, finely chopped
• 0.5 tsp grated lime zest + wedges for serving
• 8 corn tortillas
• 0.5 cups ready pico de gallo or fresh salsa
• 1/3 cup crumbled cotija cheese (about 45 g)

Preparation:

1. Preheat oven to 425°F (220°C). Combine chili powder, 1/2 teaspoon cumin, and 1/4 teaspoon each salt and black pepper. Rub the chicken breasts with the spice mixture. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chicken and cook, turning, until golden brown, 4-5 minutes. Transfer to a baking sheet (do not wash the pan) and bake until cooked through, 8-10 minutes. Transfer the chicken to a cutting board and let rest for 5 minutes.
2. Meanwhile, in the same skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the bell pepper, onion, garlic, and the remaining 1/4 teaspoon cumin and cook, stirring, until lightly browned, 8 minutes. Add the lime zest and 2 tablespoons water. Season with salt. Wrap the tortillas in foil and warm in the oven for 5 minutes, then divide among plates. Slice the chicken. Top the tortillas with the chicken, bell pepper mixture, pico de gallo, and cheese. Serve with lime wedges.