Chicken Fajitas With Colored Peppers Recipe

Name: Chicken Fajitas With Colored Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup vegetable oil; 1/4 cup red wine vinegar; 1 jalapeno pepper, seeded and chopped; 2 tablespoons chopped fresh oregano; 4 cloves garlic, minced; 2 teaspoons seasoned salt; 1 teaspoon ground cumin; 2 large skinless, boneless chicken breasts, cut into 3-inch strips; 1 green bell pepper, cut into strips; 1 red bell pepper, cut into strips; 1 yellow pepper, cut into strips; 1 red onion, cut into thin wedges; 2 tablespoons vegetable oil, divided; 16 (8 inch) flour tortillas

Servings: persons

1/4 cup vegetable oil
1/4 cup red wine vinegar
1 jalapeno pepper, seeded and chopped
2 tablespoons chopped fresh oregano
4 cloves garlic, minced
2 teaspoons seasoned salt
1 teaspoon ground cumin
2 large skinless, boneless chicken breasts, cut into 3-inch strips
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
1 yellow pepper, cut into strips
1 red onion, cut into thin wedges
2 tablespoons vegetable oil, divided
16 (8 inch) flour tortillas

1
Whisk 1/4 cup oil, red wine vinegar, jalapeno pepper, oregano, garlic, seasoned salt, and cumin together in a large bowl to make marinade.
2
Divide marinade between 2 bowls. Place chicken strips in 1 bowl. Place green bell pepper, red bell pepper, yellow bell pepper, and onion in the second bowl. Marinate at room temperature for 30 minutes.
3
Heat 1 tablespoon oil in a wok over medium-high heat. Add bell pepper-onion mixture; cook and stir until softened and blackened in spots, about 5 minutes. Transfer to a bowl.
4
Heat remaining 1 tablespoon oil in the same wok. Add chicken; cook and stir until no longer pink in the center, 5 to 10 minutes. Return pepper-onion mixture to the wok; stir until heated through. Serve over flour tortillas.

1810

kcal

Calories

Fat

319

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1/4 cup vegetable oil, 1/4 cup red wine vinegar, 1 jalapeno pepper, seeded and chopped, 2 tablespoons chopped fresh oregano, and more.

Yes, Chicken Fajitas With Colored Peppers 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.

That's it — enjoy your meal!

Chicken Fajitas With Colored Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions