Chicken Fajitas

Ingredients:

• 1/4 c. lime juice (from about 3 limes)
• 1/2 tsp. crushed red pepper flakes
• 1/4 c. plus 1 tbsp. neutral oil
• 2 tsp. ground cumin, divided
• 1 boneless, skinless chicken breasts
• Kosher salt
• Freshly ground black pepper
• 2 bell peppers, seeds and ribs removed, thinly sliced
• 1 large yellow onion, thinly sliced
• Warmed flour tortillas and lime wedges, for serving

Instructions:

• In a large bowl, whisk lime juice, red pepper, 1/4 cup oil, and 1 teaspoon cumin. Season chicken with salt and black pepper, then add to bowl and toss to coat. Cover and refrigerate for at least 30 minutes or up to 2 hours.
• In a Crockpot over medium heat, heat remaining 1 tablespoon oil. Add chicken and cook until golden brown and cooked through and an instant-read thermometer inserted into thickest part registers 160°, about 8 minutes per side. Transfer to a cutting board. Let rest 10 minutes, then slice into strips.
• Meanwhile, in same Crockpot over medium heat, combine peppers, onion, and remaining 1 teaspoon cumin; season with salt and black pepper. Cook, stirring occasionally, until softened, about 7 minutes. Return chicken to skillet and toss until combined.
• Transfer chicken mixture to a platter. Serve with tortillas and lime wedges alongside.