Chicken and Bell Pepper Fajitas Recipe

Name: Chicken and Bell Pepper Fajitas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 skinless boneless chicken breast halves; 5 tablespoons vegetable oil; 1/4 cup fresh lime juice; 1 tablespoon minced garlic; 1/2 teaspoon salt; 1/4 teaspoon ground pepper; 8 6-inch diameter flour tortillas; 1 large red onion, sliced; 1 large red bell pepper, cut into 3/4-inch-wide strips; 1 large yellow or green bell pepper, cut into 3/4-inch-wide strips; Sour Cream

Servings: persons

4 skinless boneless chicken breast halves
5 tablespoons vegetable oil
1/4 cup fresh lime juice
1 tablespoon minced garlic
1/2 teaspoon salt
1/4 teaspoon ground pepper
8 6-inch diameter flour tortillas
1 large red onion, sliced
1 large red bell pepper, cut into 3/4-inch-wide strips
1 large yellow or green bell pepper, cut into 3/4-inch-wide strips
Sour Cream

1
Using meat mallet, lightly pound chicken between sheets of waxed paper to thickness of 1/2 inch.
2
Mix 2 tablespoons oil, lime juice, garlic, salt and pepper in large glass baking dish.
3
Add chicken and turn to coat.
4
Cover and refrigerate at least 30 minutes or up to 1 hour.
5
Preheat oven to 350F.
6
Wrap tortillas in foil.
7
Heat in oven until warmed through, about 10 minutes.
8
Turn oven off.
9
Leave tortillas in oven.
10
Heat 2 tablespoons oil in heavy large skillet over medium-high heat.
11
Add onion and saute 3 minutes.
12
Add bell peppers and saute until vegetables are tender-crisp, about 4 minutes.
13
Season with salt and pepper.
14
Transfer vegetables to large bowl and tent with foil to keep warm.
15
Do not clean skillet.
16
Heat 1 tablespoons oil in same skillet over medium-high heat.
17
Remove chicken from marinade; discard marinade.
18
Add chicken to skillet and saute until cooked through, about 3 minutes per side.
19
Season with salt and pepper.
20
Cut chicken into 1-inch-wide strips.
21
Combine with vegetables.
22
Divide vegetable and chicken mixture among plates.
23
Serve passing tortillas, Chipotle Pico de Gallo and sour cream separately.

1094

kcal

Calories

Fat

160

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 skinless boneless chicken breast halves, 5 tablespoons vegetable oil, 1/4 cup fresh lime juice, 1 tablespoon minced garlic, and more.

Yes, Chicken and Bell Pepper Fajitas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken and Bell Pepper Fajitas

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