Skillet Chicken Fajitas with Bell Peppers and Onions

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 chicken recipe (gluten free), ready in about 30 minutes, pairs boneless skinless chicken breasts, red bell pepper, and 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 rice, quinoa, or a quick salad. Tap "Build a week of meals around this recipe" 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

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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.