Easy Skillet Chicken and Bell Pepper Fajitas
A vibrant, one-pan meal featuring tender chicken strips and colorful bell peppers, all seasoned with classic fajita spices for a quick and flavorful dinner. This recipe is perfect for a busy weeknight, delivering restaurant-quality taste with minimal cleanup.
Ingredients
Ingredients
- 1 lb boneless, skinless chicken breasts cut into 1/2-inch strips
- 1 tbsp olive oil
- 1 large onion thinly sliced
- 2 large bell peppers any color, thinly sliced
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp lime juice freshly squeezed
- 8 flour tortillas warmed, for serving
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until warmed through. Make-Ahead: Slice the vegetables and chicken up to 24 hours in advance and store separately in the fridge. Spices can be pre-mixed. Substitutions: Use chicken thighs for a juicier result. For a dairy-free version, ensure tortillas are made without milk. Serving Suggestions: Serve with Mexican rice, black beans, or a side salad for a complete meal.