Chicken and Pepper Fajitas

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Photo by Marcus Nilsson
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 348 calories
    • Fat 13 g
    • Sat Fat 3 g
    • Cholesterol 31 mg
    • Sodium 679 mg
    • Protein 18 g
    • Carbohydrate 39 g
    • Sugar 4 g
    • Fiber 4 g
    • Iron 3 mg
    • Calcium 108 mg

Ingredients

  1. Check 2tablespoons olive oil
  2. Check 8ounces chicken cutlets, cut into 2-inch strips
  3. Check 1teaspoon ground cumin
  4. Check kosher salt and black pepper
  5. Check 2 cloves garlic, chopped
  6. Check 1 medium onion, sliced
  7. Check 2 bell peppers, sliced
  8. Check 8 6-inch flour tortillas, warmed
  9. Check sour cream, salsa, sliced avocado, and lime wedges, for serving

Directions

  1. Heat 1 tablespoon of the oil in a large skillet over medium-high heat.
  2. Season the chicken with the cumin, ½ teaspoon salt, and ¼ teaspoon black pepper. Cook, along with the garlic, tossing occasionally, until cooked through, 4 to 6 minutes. Transfer to a plate. Reserve the skillet.
  3. Heat the remaining tablespoon of oil in the skillet. Add the onion and bell peppers and cook, tossing occasionally, until tender, 6 to 8 minutes. Add the chicken and toss to combine.
  4. Serve the chicken, onion, and bell peppers in the tortillas with the sour cream, salsa, avocado, and lime wedges.