Description
Tender marinated chicken strips with sautéed peppers and onions in a zesty lime-cumin mixture. One-pan cooking ensures smoky, citrusy flavor concentrates in every bite for bold Tex-Mex comfort.
Ingredients
3 medium boneless skinless chicken breasts
1 red bell pepper
1 green bell pepper
1 medium yellow onion, sliced
1/2 tbsp chili powder
1/2 tbsp ground cumin
1/2 tsp oregano
1 tsp garlic powder
1/4 tsp salt
1/8 tsp black pepper
2 tbsp olive oil
1 tbsp fresh lime juice
Instructions
Whisk together chili powder, cumin, oregano, garlic powder, salt, pepper, 2 tbsp olive oil, and lime juice to make marinade
Cut chicken into 1/2-inch strips and coat with 3/4 of the marinade
Refrigerate 20-30 minutes (up to 24 hours)
Heat 1 tbsp remaining oil in large skillet over medium-high heat
Add sliced peppers and onion; sauté 6-8 minutes until crisp-tender
Push veggies to one side of pan and add marinated chicken
Cook 5-7 minutes until chicken is opaque and golden
Flip chicken and veggies to coat in pan juices
Warm tortillas separately (optional)
Notes
Use halal-certified chicken for stricter dietary adherence
Add 1 jalapeño slice for spicy variation
Leftovers store in airtight containers 3-4 days
For vegetarian version, substitute grilled mushrooms
- Prep Time: 30
- Cook Time: 15
- Category: Easy Chicken Recipes
- Method: Sauté
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving (1.5 cups fajita mixture)
- Calories: 400
- Sugar: 3g
- Sodium: 1500mg
- Fat: 18g
- Saturated Fat: 2.5g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 120mg