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30 min
|
easy
|
gluten-free,
high-protein,
lactose-free,
low-fat,
Mediterranean diet
This fajita-style chicken and peppers is a fast, flavor-packed skillet dinner with tender strips of chicken and caramelized veggies.
It’s perfect for busy weeknights, taco Tuesday, or a build-your-own fajita bar with all your favorite toppings.
Simple pantry spices like chili powder and cumin give it that classic Tex-Mex taste without any fussy prep work.
Order the ingredients from your local store for pickup or delivery (US only).
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Slice the chicken, peppers, and onion into even strips so everything cooks quickly and finishes at the same time.
Pat the chicken dry with paper towels so the pieces sear instead of steaming in the pan.
In a small bowl, stir together chili powder, cumin, garlic powder, onion powder, paprika, salt, and black pepper.
Add the sliced chicken to a large bowl and drizzle with 1 tablespoon of the oil.
Sprinkle on about two thirds of the seasoning mix and toss until every strip is evenly coated.
Heat a large skillet over medium-high heat and add the remaining tablespoon of oil once the pan is hot.
Spread the chicken strips in a single layer and cook, undisturbed, until browned on one side, about 3 minutes.
Flip and cook until the chicken is just cooked through, about 3 to 4 minutes more, then transfer to a plate.
In the same skillet, add the sliced peppers and onion, plus a pinch of salt, over medium-high heat.
Cook, stirring occasionally, until the vegetables are tender-crisp and lightly charred in spots, 5 to 7 minutes.
Sprinkle the remaining seasoning mix over the vegetables and toss until everything is well coated.
Return the cooked chicken and any juices to the skillet and toss with the peppers and onions until warmed through.
Taste and adjust the salt and pepper, then serve hot with warm tortillas, rice, or salad and toppings.
| Energy | 259 | kcal |
|---|---|---|
| Protein | 34 | g |
| Total Fat | 10 | g |
| Carbohydrates | 7 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
This sizzling skillet dinner is wonderful with a squeeze of fresh lime and a side of warm tortillas.
Add a quick corn salsa or simple black beans to bring extra color, protein, and flavor to the table.
For a fun twist, spoon the chicken and peppers over baked sweet potatoes or crispy roasted potatoes instead of tortillas.
These sides complement the meal beautifully.
Post your review and pictures below! ⬇︎ Thanks for your review!
Erin, Toledo, OH: Made this for the first time....thought there would be leftovers....and it was all gone...big hit with my family..thank you for sharing.... next time I will make a little extra. 🙂
: So glad it was a hit, Erin!
Richard, Los Angeles: Fast and full of flavor 👍
: Glad it worked out for you, Richard!
Karen, San Jose: I followed this pretty closely and it just didn’t come together for me. The chicken browned fine, but once I cooked the peppers and onions in the same skillet everything started tasting a little burnt and dry, and the seasoning was kind of flat instead of fajita-like. I think the pan was too hot after searing the chicken and the spices scorched when they hit the vegetables. Next time I’d lower the heat and add a splash of broth or lime at the end, but as written it wasn’t a repeat for us.
: Sorry it came out burnt and dry, Karen. After searing the chicken, drop the heat to medium and deglaze the skillet with a splash of broth or water before adding the peppers and onions, then finish with lime and a pinch of salt to wake up the spices.
Please post your feedback and pictures here. We’d love to hear from you!
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