One-Pan Chicken Fajita Skillet with Bell Peppers

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

A vibrant, quick-cooked chicken fajita skillet featuring tender chicken strips and colorful bell peppers sautéed with smoky spices for a family-friendly dinner. This Mexican-inspired chicken recipe, ready in about 30 minutes, pairs red bell pepper, sliced, green bell pepper, sliced, yellow bell pepper, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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

• 1 lb boneless skinless chicken breasts, sliced into strips
• 1 large red bell pepper, sliced
• 1 large green bell pepper, sliced
• 1 large yellow bell pepper, sliced
• 2 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 3/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lime juice
• 2 tbsp fresh cilantro, chopped
• 8 small flour or corn tortillas

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Instructions

1. Step 1: In a small bowl, combine 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 3/4 tsp salt, and 1/4 tsp black pepper.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
3. Step 3: Add 1 lb chicken breast strips to the skillet and sprinkle the spice mixture evenly over the chicken. Sauté for 5 minutes, stirring occasionally, until the chicken starts to brown.
4. Step 4: Add 1 large each of sliced red, green, and yellow bell peppers to the skillet. Cook for another 7 minutes, stirring frequently, until the peppers are tender-crisp and chicken is cooked through.
5. Step 5: Remove the skillet from heat and stir in 1 tbsp lime juice and 2 tbsp chopped fresh cilantro.
6. Step 6: Warm 8 small tortillas in a dry skillet or microwave, then serve the chicken and peppers filling inside, garnished with extra cilantro if desired.