Not a lot of foods have a signature sound, but if you've ever ordered fajitas at a restaurant, you know the sound we're talking about. It's the wild jungle-cat sizzling sound the platter makes when it arrives from the kitchen. Sure, it's pure restaurant theatrics, but dang it all if it doesn't get us every time. Capture some of that magic in your own kitchen with these fajitas, made with gently spiced chicken breast served on a bed of fresh bell peppers and onion. Pass the warm tortillas around and bask in the ovation from your family for pulling off such a tasty culinary feat.
Bring a medium pot with 3 cups water, ½ tsp. salt, and rice to a boil. Reduce to simmer, cover, and cook until tender and water has been absorbed, 17-20 minutes. Meanwhile, rinse chicken breasts and pat dry. On a separate cutting board, slice chicken breasts across width into ¼” strips. Place chicken in a medium mixing bowl along with 2 ½ Tbsp. seasoning blend (reserve remaining for vegetables), 2 tsp. olive oil, 1 ½ tsp. salt, and ¼ tsp. pepper. Mix to coat chicken and marinate at least 10 minutes. While chicken marinates, prepare ingredients.
Prepare the Ingredients
Stem, seed, and slice red and yellow bell peppers into ¼" strips. Mince cilantro (no need to stem). Halve and peel onions. Slice halves into thin strips. Once rice is finished, stir in ¾ the cilantro (reserve remaining for garnish). Cover rice and set aside.
Start the Chicken
Heat 1 tsp. olive oil in a large non-stick pan over medium-high heat. Add marinated chicken to hot pan and cook undisturbed until lightly charred, 3-4 minutes. Stir, and cook until lightly charred, 2 minutes. Transfer chicken to one half of prepared baking sheet in a single layer. No need to wipe pan clean.
Start the Vegetables
Heat 2 tsp. olive oil in pan used to cook chicken over medium-high heat. Add peppers and onion to hot pan and cook undisturbed until lightly charred, 2-3 minutes. Remove pan from burner and season vegetables with remaining seasoning blend. Transfer vegetables to open half of prepared baking sheet in a single layer.
Finish the Filling and Tortillas
Place baking sheet in oven and bake until chicken reaches a minimum internal temperature of 165 degrees and vegetables are tender, 8-10 minutes. While chicken and vegetables cook, stack tortillas and wrap in foil. Place directly on oven rack and bake until warm and pliable, 5-7 minutes.
Plate the Dish
Place chicken and vegetables on a platter. Serve family style with tortillas, cheese, sour cream, and rice.