Chipotle Chicken Fajitas with Bell Peppers and Onions

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

Savory chicken strips seared with smoky chipotle and lime, served with caramelized bell peppers and onions in warm corn tortillas for a vibrant, satisfying meal. This mexican-inspired one pot ready in about 30 minutes turns chicken breast, chipotle peppers in adobo sauce, lime into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 340 calories and feeds 4, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb chicken breast
• 1 chipotle peppers in adobo sauce
• 1 lime
• 2 tbsp olive oil
• 2 bell peppers
• 1 yellow onion
• 2 cloves garlic
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 corn tortillas

Instructions

1. Step 1: In a small bowl, mix 1 minced chipotle pepper, 1 tbsp lime juice, 1/2 tsp salt, and 1/4 tsp black pepper. Add 1 lb sliced chicken breast strips and toss to coat; let marinate 15 minutes while preparing vegetables.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 2 minced garlic cloves and cook for 1 minute until fragrant. Add 2 sliced bell peppers and 1 sliced yellow onion, stirring to coat in oil; cook for 5 minutes until vegetables are tender-crisp.
3. Step 3: Push vegetables to the sides of the skillet, add marinated chicken strips, and cook for 6-8 minutes, stirring occasionally, until chicken is no longer pink. Serve immediately with warm corn tortillas.