Skillet Chicken Fajitas with Bell Peppers and Onions

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-15 · Updated 2026-05-15

Tender chicken strips sautéed with colorful bell peppers and onions, seasoned with classic Tex-Mex spices for a vibrant and satisfying meal. This mexican-inspired chicken (gluten free) ready in about 30 minutes pairs boneless skinless chicken breasts, medium red bell pepper, medium green bell pepper 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 boneless skinless chicken breasts
• 1 medium red bell pepper
• 1 medium green bell pepper
• 1 medium yellow bell pepper
• 1 medium large yellow onion
• 2 tbsp olive oil
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• 3/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp fresh lime juice
• 2 tbsp chopped fresh cilantro leaves

Instructions

1. Step 1: Slice 1 lb boneless skinless chicken breasts into thin strips about 1/2-inch wide. Dice 1 medium each of red, green, and yellow bell peppers into 1/2-inch strips, and thinly slice 1 medium yellow onion.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add chicken strips and cook for 5-6 minutes, stirring occasionally, until chicken is no longer pink and edges start to brown.
3. Step 3: Add diced bell peppers and sliced onion to the skillet with the chicken. Sprinkle 1 tsp chili powder, 1 tsp ground cumin, 1/2 tsp paprika, 1/2 tsp garlic powder, 3/4 tsp salt, and 1/4 tsp black pepper evenly over the mixture. Stir well to coat and sauté for 6-7 minutes until vegetables are tender-crisp and fragrant.
4. Step 4: Remove skillet from heat and drizzle 1 tbsp fresh lime juice over the fajita filling. Toss to combine and garnish with 2 tbsp chopped fresh cilantro leaves before serving warm with tortillas or rice.