Easy Skillet Chicken and Bell Pepper Fajitas
Sizzling, restaurant-quality fajitas ready in under 30 minutes, featuring tender chicken strips and vibrant bell peppers seasoned with a smoky spice blend. Cooked entirely in one skillet for maximum flavor and effortless cleanup.
Ingredients
Ingredients
- 1 lb chicken breast boneless, skinless, sliced into thin strips
- 2 tbsp olive oil divided
- 1 tsp chili powder
- 1 tsp ground cumin
- 0.5 tsp smoked paprika
- 1 tsp garlic powder
- 0.5 tsp salt or to taste
- 1 whole red bell pepper thinly sliced
- 1 whole green bell pepper thinly sliced
- 1 whole yellow onion thinly sliced
- 2 tbsp lime juice freshly squeezed
- 8 whole flour tortillas warmed
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to maintain texture. Make-Ahead: Slice the vegetables and chicken up to 24 hours in advance and store separately in the fridge. Variations: Swap chicken for flank steak or shrimp. For a low-carb option, serve over cauliflower rice or in lettuce wraps.