Chicken With Peppers And Onions Recipe

Name: Chicken With Peppers And Onions Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: 3 boneless skinless chicken breasts; 3 bell peppers; 1 medium onion; 1 lime; 3 tablespoons olive oil; 1 teaspoon cumin powder; 1 teaspoon chili powder; 1 teaspoon garlic powder; 1/2 teaspoon paprika; 1/4 teaspoon cayenne; salt; 8-10 to rtillas; fresh cilantro

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Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
4 servings
Calories
419 kcal
Course
Others

Chicken With Peppers And Onions Recipe

Silas Stewart

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A tasty Mexican dish, chicken with peppers and onions, is a quick and easy recipe that is loaded with flavor. This juicy chicken with seasoned vegetables makes for the perfect fajitas. Just load warm tortillas with this filling and top with guacamole and a fresh drop of lime!

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Ingredients

Servings

3 boneless skinless chicken breasts about 1 1/2 pounds
3 bell peppers red, orange, yellow or green ( thinly sliced)
1 medium onion (thinly sliced)
1 lime
3 tablespoons olive oil divided

For the Seasoning

1 teaspoon cumin powder
1 teaspoon chili powder
1 teaspoon garlic powder or fresh minced garlic
1/2 teaspoon paprika
1/4 teaspoon cayenne optional
salt to taste

Serving (optional)

8-10 to rtillas flour or corn, 8-inch
fresh cilantro chopped

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Instructions

Stir the cumin, chili powder, garlic, paprika, and cayenne in a small bowl and set aside.
On a work surface, slice chicken lengthwise horizontally into strips about 1/2 to 3/4 inches thick. Then cut into the strips, against the grain. (Pro tip: Freeze the meat for 30 minutes to make it easier to slice.)
Add the seasoning mix to a medium bowl with 2 tablespoons lime juice, 1 tablespoon olive oil and stir. Place the chicken strips in the bowl and toss them to coat on all sides. Leave them in the marinade for at least 4 hours to enhance the flavor.
Heat a large heavy-bottomed pan or a cast-iron pan over medium to high heat. When hot, add the oil and half of the chicken. Cook the meat for 1 to 2 minutes until lightly browned. Repeat with remaining strips of chicken. Place cooked meat on a dish and cover it with aluminum foil.
Use a moist cloth to wipe the pan and add a fresh tablespoon of oil along with the bell peppers and onions. Sauté them for about two minutes.
Place the chicken back into the pan and cook together with the vegetables. Splash with freshly-squeezed lime juice and sprinkle cilantro on top. Serve with warm tortilla bread.

Notes

Fajita Seasoning: You can use the above recipe for seasoning as a substitute for store-bought fajita seasoning mix.
Make Ahead: You can save time by cutting up the chicken and vegetables one day in advance and storing them in a plastic bag in the fridge so they're ready to cook.
Tortillas warm up nicely in a hot skillet. Heat them for 20 to 30 seconds on each side.
You can also microwave them in small stacks of no more than 5 tortillas at a time or place them in the oven at 300°F. Tip: To preserve the heat, store warmed tortillas in a damp towel or wrap them in aluminum foil.

Nutrition Information

Show Details

Calories 419kcal (21%) Carbohydrates 41g (14%) Net Carbohydrates 35g Protein 25g (50%) Fat 18g (28%) Saturated Fat 4g (20%) Polyunsaturated Fat 3g Monounsaturated Fat 9g Trans Fat 0.01g Cholesterol 54mg (18%) Sodium 555mg (23%) Potassium 670mg (19%) Fiber 5g (20%) Sugar 8g (16%) Vitamin A 3159IU (63%) Vitamin C 122mg (136%) Calcium 118mg (12%) Iron 4mg (22%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 419 kcal

% Daily Value*

Calories	419kcal	21%
Carbohydrates	41g	14%
Net Carbohydrates	35g
Protein	25g	50%
Fat	18g	28%
Saturated Fat	4g	20%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	9g	45%
Trans Fat	0.01g	1%
Cholesterol	54mg	18%
Sodium	555mg	23%
Potassium	670mg	14%
Fiber	5g	20%
Sugar	8g	16%
Vitamin A	3159IU	63%
Vitamin C	122mg	136%
Calcium	118mg	12%
Iron	4mg	22%