Chicken Fajita Stir Fry with Peppers
Savor the vibrant flavors of this Chicken Fajita Stir Fry with Peppers, a quick and healthy dinner option that brings Tex-Mex inspiration to your table in just 35 minutes! Made with juicy, seasoned chicken breast strips, a colorful trio of bell peppers, and sweet onions, this skillet meal is bursting with bold fajita spices like chili powder, paprika, and cumin. Balanced with a bright squeeze of lime and fresh cilantro, it’s a versatile dish perfect for serving as-is, over fluffy rice, or tucked into warm tortillas. With its sizzling combination of fresh ingredients and aromatic seasonings, this one-pan wonder is as easy to cook as it is delicious to eat—perfect for busy weeknights or satisfying family gatherings.
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Recipe Information
Ingredients
- 1 lb Boneless, skinless chicken breasts
- 1 Red bell pepper
- 1 Green bell pepper
- 1 Yellow bell pepper
- 1 Yellow onion
- 2 tbsp Olive oil
- 1 Lime
- 2 Garlic cloves, minced
- 1 tsp Chili powder
- 1 tsp Paprika
- 1 tsp Ground cumin
- 0.5 tsp Dried oregano
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 2 tbsp Fresh cilantro, chopped
Instructions
Slice the chicken breasts into thin strips and place them in a bowl.
In a small bowl, combine the chili powder, paprika, cumin, dried oregano, salt, and black pepper to create the fajita seasoning mix.
Sprinkle the fajita seasoning over the chicken strips and mix well to coat evenly. Set aside.
Slice the red, green, and yellow bell peppers into thin strips. Cut the onion in half and slice it into thin wedges.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add the seasoned chicken to the skillet and cook for 5-6 minutes, stirring occasionally, until the chicken is lightly browned and cooked through. Remove the chicken from the skillet and set aside on a plate.
Add the remaining 1 tablespoon of olive oil to the same skillet. Add the bell peppers, onion, and minced garlic. Cook for 6-8 minutes, stirring frequently, until vegetables are tender but still slightly crisp.
Return the cooked chicken to the skillet with the vegetables. Stir to combine and cook for an additional 2 minutes, allowing the flavors to meld together.
Squeeze the juice of one lime over the stir fry and sprinkle with fresh chopped cilantro.
Serve hot as is, over rice, or wrapped in tortillas for fajitas.
Nutrition Facts
Calories |
1224 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.5 g | 60% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 1586 mg | 69% | |
| Total Carbohydrate | 51.3 g | 19% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 14.6 g | ||
| Protein | 148.1 g | 296% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 177 mg | 14% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 2476 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
