Grilled Fajita Chicken with Sautéed Bell Peppers and Onions

By AislePrompt Editorial · Published 2026-08-01 · Updated 2026-08-01

Tender grilled chicken breasts marinated in classic fajita spices, served with vibrant sautéed bell peppers and onions for a flavorful Mexican-inspired dish. This Mexican-inspired chicken recipe, ready in about 55 minutes, pairs boneless skinless chicken breasts, olive oil, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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

• 4 pieces (6 oz each) boneless skinless chicken breasts
• 3 tbsp olive oil
• 2 tbsp lime juice
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 large, sliced into 1/4-inch strips red bell pepper
• 1 large, sliced into 1/4-inch strips green bell pepper
• 1 medium, thinly sliced yellow onion
• 2 tbsp chopped, for garnish fresh cilantro

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Instructions

1. Step 1: In a medium bowl, combine 3 tbsp olive oil, 2 tbsp lime juice, 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper to create the marinade. Add 4 boneless skinless chicken breasts and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes.
2. Step 2: Preheat a grill or grill pan to medium-high heat (about 400°F). Remove the chicken from the marinade and grill for 6-7 minutes per side until internal temperature reaches 165°F and the chicken is nicely charred.
3. Step 3: While the chicken grills, heat a large skillet over medium heat and add the sliced 1 large red bell pepper, 1 large green bell pepper, and 1 medium yellow onion. Sauté with a pinch of salt for 8-10 minutes until the vegetables are tender and slightly caramelized.
4. Step 4: Remove the chicken from the grill and let rest for 5 minutes. Slice into strips and serve over the sautéed peppers and onions. Garnish with 2 tbsp chopped fresh cilantro before serving.