Quick Chicken Fajitas with Bell Peppers and Onions
Sizzling chicken strips sautéed with colorful bell peppers and onions in a zesty Mexican spice blend, perfect for a fast and flavorful dinner. This mexican-inspired chicken ready in about 22 minutes pairs thinly sliced medium onion, olive oil, chili powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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, thinly sliced into strips boneless skinless chicken breasts
- 1 large, sliced into 1/2-inch strips red bell pepper
- 1 large, sliced into 1/2-inch strips yellow bell pepper
- 1, thinly sliced medium onion
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 3/4 tsp salt
- 1/4 tsp black pepper
- 1 tbsp fresh lime juice
- 2 tbsp, chopped (optional) fresh cilantro
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add 1 lb thinly sliced boneless skinless chicken breasts, seasoning with 1 tsp chili powder, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 3/4 tsp salt, and 1/4 tsp black pepper. Cook for 5-6 minutes, stirring occasionally, until chicken is browned and cooked through.
- Step 2: Add 1 large sliced red bell pepper, 1 large sliced yellow bell pepper, and 1 medium thinly sliced onion to the skillet with the chicken. Sauté together for 4-5 minutes until the vegetables are tender-crisp and slightly caramelized.
- Step 3: Remove skillet from heat and stir in 1 tbsp fresh lime juice and 2 tbsp chopped fresh cilantro for brightness. Serve immediately with warm tortillas or rice.
Frequently asked questions
How long does Quick Chicken Fajitas with Bell Peppers and Onions take to make?
Total time is about 22 minutes (10 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Quick Chicken Fajitas with Bell Peppers and Onions?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep thinly sliced medium onion from drying out.
Can I substitute ingredients in Quick Chicken Fajitas with Bell Peppers and Onions?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Quick Chicken Fajitas with Bell Peppers and Onions for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Quick Chicken Fajitas with Bell Peppers and Onions?
Mexican chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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