Best Chicken Pepper Fajitas Recipes

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EASY CHICKEN AND BELL PEPPER FAJITAS



Easy Chicken and Bell Pepper Fajitas image

Simple, healthy dinner that's sure to please everyone's taste buds. A favorite at our Mexican nights in college! Serve on tortillas with desired garnishes (cheese, sour cream, salsa, lettuce, tomato, guacamole).

Provided by LLIGETT

Categories     World Cuisine Recipes     Latin American     Mexican

Time 27m

Yield 4

Number Of Ingredients 9

1 ½ teaspoons garlic powder
1 ½ teaspoons chili powder
½ teaspoon paprika
½ teaspoon dried basil
10 ounces chicken tenderloins, sliced into strips
2 tablespoons vegetable oil
1 cup chopped onion
½ cup chopped green bell pepper
½ cup chopped red bell pepper

Steps:

  • Mix garlic powder, chili powder, paprika, and basil in a large bowl. Add chicken strips; stir to coat with garlic powder mixture.
  • Heat oil in a large skillet over medium heat. Add chicken, onion, green bell pepper, and red bell pepper; cook and stir until chicken is no longer pink and vegetables are tender, 7 to 10 minutes.

Nutrition Facts : Calories 172.6 calories, Carbohydrate 7.4 g, Cholesterol 40.4 mg, Fat 8.9 g, Fiber 2 g, Protein 15.9 g, SaturatedFat 1.6 g, Sodium 48.6 mg, Sugar 3.3 g

CHICKEN PEPPER FAJITAS



Chicken Pepper Fajitas image

"This spicy entree is fun to serve sizzling at the table, just like they do in restaurants," relates Lucinda Price. The Tracy, California cook fills her light fajitas with green and red peppers, onions and chicken that's quickly marinated for a flavor boost.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 11

2/3 cup lime juice
1 tablespoon salt-free seasoning blend
1 tablespoon ground cumin
1 teaspoon chili powder
1 teaspoon pepper
1/2 teaspoon garlic powder
1 pound boneless skinless chicken breasts, cut into 1/4-inch strips
1 large onion, halved and thinly sliced
1 medium green pepper, julienned
1 medium sweet red pepper, julienned
6 flour tortillas (8 inches), warmed

Steps:

  • In a small bowl, combine the first six ingredients; set aside 2 tablespoons. Pour remaining marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 30 minutes, turning occasionally., Drain and discard marinade. In a large skillet coated with cooking spray, saute onion and peppers until crisp-tender; remove and set aside. Add chicken and reserved marinade to skillet; cook for 3-5 minutes or until no longer pink. Return vegetables to pan; heat through. Serve on tortillas.

Nutrition Facts : Calories 199 calories, Fat 2g fat (0 saturated fat), Cholesterol 44mg cholesterol, Sodium 96mg sodium, Carbohydrate 23g carbohydrate (0 sugars, Fiber 3g fiber), Protein 22g protein. Diabetic Exchanges

CHICKEN AND BELL PEPPER FAJITAS



Chicken and Bell Pepper Fajitas image

Categories     Chicken     Onion     Pepper     Marinate     Sauté     Bon Appétit

Yield Serves 4

Number Of Ingredients 11

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

Steps:

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

PEPPER JACK SKILLET CHICKEN FAJITAS



Pepper Jack Skillet Chicken Fajitas image

A while back, Campbells soup came out with three or four new varieties of soups. The were quite a bit different from the normal stuff on the shelf. The soup used in this one is the Pepper Jack soup, which is a great alternative to just the plain ole cheddar. This is basic and has a lot of potential to be added to or altered to fit your tastes.

Provided by Redneck Epicurean

Categories     Chicken Breast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb roasting chicken, cut into strips
1 tablespoon oil
1 large green pepper, cut into strips
1 large onion, sliced
1 (10 ounce) can Campbell southwest-style pepper jack soup
8 flour tortillas, warmed

Steps:

  • Heat the oil in a large skillet.
  • Season the chicken with salt and pepper, if desired and brown.
  • Add the onion and pepper and cook until tender.
  • Stir in the soup and heat until hot.
  • Place 1/2 cup of the chicken mixture in each tortilla and serve.

Nutrition Facts : Calories 398.7, Fat 19.8, SaturatedFat 4.9, Cholesterol 53.5, Sodium 434.1, Carbohydrate 36.2, Fiber 3.2, Sugar 3.7, Protein 18.3

CHICKEN AND PEPPER FAJITAS



Chicken and Pepper Fajitas image

Garlic, lime juice, cumin, and salt make the perfect marinade for chicken. Once the protein is cooked through and the peppers and onion are tender, serve in a tortilla with your desired accompaniments-we love cilantro, cheese, salsa, and sour cream.

Provided by Martha Stewart

Categories     Appetizers

Time 30m

Number Of Ingredients 14

4 garlic cloves, pressed
2 tablespoons fresh lime juice
1 teaspoon ground cumin
Coarse salt and ground pepper
4 boneless, skinless chicken breast halves (each 6 ounces)
3 tablespoons vegetable oil
2 bell peppers (red, yellow, or both), ribs and seeds removed, sliced 1/2 inch thick
1 medium onion, halved and sliced 1/2 inch thick
Lettuce leaves
Cilantro sprigs
1/3 cup reduced-fat sour cream
1/3 cup prepared salsa
1 cup shredded Monterey Jack cheese
lime wedges

Steps:

  • In a medium bowl or resealable plastic bag, combine garlic, lime juice, cumin, 2 teaspoons salt, and 1/2 teaspoon ground pepper; add chicken, and turn to coat.
  • Heat 2 tablespoons oil in a large skillet over medium heat. Add chicken breasts; cook until opaque throughout, 6 to 8 minutes per side. Transfer chicken to a plate; wipe skillet with a paper towel.
  • Heat remaining tablespoon oil in skillet. Add peppers and onion; season with salt and pepper. Cook, tossing frequently, until vegetables are crisp-tender, 5 to 7 minutes.
  • Thinly slice chicken; serve with cooked vegetables and desired accompaniments, letting guests assemble their own fajitas.

Nutrition Facts : Calories 461 g, Fat 24 g, Fiber 3 g, Protein 48 g

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