Ingredients
Scale
- 2 boneless, skinless chicken breasts, sliced into strips
- 3 bell peppers (red, yellow, green), sliced
- 1 onion, sliced
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Lime wedges and fresh cilantro for garnish
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add chicken strips and season with chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper. Cook until browned and cooked through, about 5-7 minutes. Remove from skillet and set aside.
- Add remaining olive oil to the skillet. Toss in sliced peppers and onions, sauté until tender and slightly caramelized, about 5 minutes.
- Return chicken to the skillet with the vegetables. Stir to combine and cook for another 2 minutes to meld flavors.
- Serve hot with lime wedges and garnish with chopped cilantro. Enjoy!
Notes
- You can substitute chicken with beef, shrimp, or tofu for variety.
- Add a dash of hot sauce or salsa for extra spice.
- Serve with warm tortillas, rice, or salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 fajita
- Calories: 290 Kcal
- Sugar: 8g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 70mg