One-Pan Chicken and Peppers Fajitas Recipe Gets an Extra-Tasty Twist

Name: One-Pan Chicken and Peppers Fajitas Recipe Gets an Extra-Tasty Twist
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 serving
Ingredients: 1 lb. boneless, skinless chicken breast halves, cut into 1" pieces; ½ tsp. chili powder; ¼ tsp. salt; 2 Tbs. olive oil; 2 red and/or yellow peppers, cut into ½"-wide strips; 1 cup sliced red onion; 1 cup cherry tomatoes, halved; 2 Tbs. fresh lime juice; 1/3 cup crumbled cotija cheese; 1 red chile pepper, sliced; 1 Tbs. packed fresh cilantro leaves; Lime slices and wedges

Serve with a side of warm tortillas to make this speedy dish complete

By Charles Grayauskie

Reviewed by Susan Chiusano

My family loves Tex-Mex cuisine — and fajitas are a favorite. At our local restaurant, they’re served with a flourish on sizzling cast-iron platters. We always applaud the dramatic presentation! I’m always looking for quick and delicious ways to recreate restaurant-quality meals at home. That’s why this Chicken and Peppers Fajitas recipe is so perfect. It comes together in just 25 minutes. Plus, it cooks up in one skillet so clean-up is a breeze.

For a smoky kick, we sprinkle the chicken with chili powder. Then we saute peppers and onions and stir in a surprise ingredient: cherry tomatoes! They soften up perfectly for a burst of juicy goodness. Sprinkle the dish with cotija cheese, but if you can’t find it, feta would also be delicious. This recipe is so tasty, we promise, after one bite you’ll be hooked. Give it a try and then let us know what you think in the comments below.

Yields

4 serving

Total Time

25 min

Prep Time

10 min

Cook Time

15 min

Ingredients

1 lb. boneless, skinless chicken breast halves, cut into 1" pieces
½ tsp. chili powder
¼ tsp. salt
2 Tbs. olive oil
2 red and/or yellow peppers, cut into ½"-wide strips
1 cup sliced red onion
1 cup cherry tomatoes, halved
2 Tbs. fresh lime juice
1/3 cup crumbled cotija cheese
1 red chile pepper, sliced
1 Tbs. packed fresh cilantro leaves
Lime slices and wedges

Instructions

Sprinkle chicken with chili powder and salt; reserve. In 12" nonstick skillet, heat 1 Tbs. oil over high heat; add peppers and onion. Cook, stirring, until softened, about 5 min.; remove. Reserve.

In same skillet, heat remaining 1 Tbs. oil. Add chicken; cook, stirring occasionally, until browned, 4–5 min. Stir in tomatoes and reserved pepper mixture; reduce heat to medium-low. Cover; cook until chicken is no longer pink in centers, 3–4 min. Stir in juice. Sprinkle with cheese, chile pepper and cilantro. Garnish with lime slices. Serve with wedges for squeezing over individual portions.

Nutrition

Calories: 275
Fat: 13 gram
Saturated Fat: 3 gram
Protein: 29 gram
Carbohydrate: 9 gram
Fiber: 2 gram
Cholesterol: 93 mg
Sugar: 5 gram
Sodium: 363 mg

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