Stovetop Chicken Fajitas with Bell Peppers and Onions
Sautéed chicken strips with colorful bell peppers and onions, seasoned with smoky spices for a quick, vibrant Tex-Mex meal. This mexican-inspired chicken (gluten free) ready in about 25 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 onion
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 lime
- 2 tbsp chopped fresh cilantro leaves
Instructions
- Step 1: Slice 1 lb boneless skinless chicken breasts into thin strips about 1/2-inch thick. Slice 1 medium red bell pepper, 1 medium green bell pepper, and 1 medium yellow onion into thin strips.
- Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the sliced chicken and cook for 4-5 minutes, stirring occasionally, until the chicken turns opaque and starts to brown.
- Step 3: Add the sliced bell peppers and onions to the skillet with the chicken. Sprinkle 1 tsp chili powder, 1 tsp ground cumin, 1/2 tsp paprika, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper evenly over the mixture. Stir well to combine and cook for another 5-6 minutes until the vegetables are tender but still slightly crisp.
- Step 4: Squeeze the juice of 1 lime over the cooked chicken and vegetables, stir to combine, and cook for 1 more minute to meld flavors.
- Step 5: Remove from heat, sprinkle with 2 tbsp chopped fresh cilantro leaves, and serve immediately with warm tortillas or rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Stovetop Chicken Fajitas with Bell Peppers and Onions take to make?
Total time is about 25 minutes (10 min prep + 15 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 Stovetop 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 medium red bell pepper from drying out.
Can I substitute ingredients in Stovetop 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 Stovetop 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.
Is Stovetop Chicken Fajitas with Bell Peppers and Onions gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
