+ Add All Chicken and Bell Pepper Fajitas Ingredients
Cook's Tools
Cooking Measurements
Wine Pairings
Cooking Terms
Bake, Broil or Grill?
My Recipe Box
Recipes
Menu
Shopping List
Chicken and Bell Pepper Fajitas
Rate this Recipe
Serves 8
Healthy, flavorful and easy to make!
Add to My Recipes +
Add to My Menu +
Print this Recipe
|
Full Screen View
Ingredients:
4 chicken breast, boneless, skinless
5 tablespoon vegetable oil
1/4 cup fresh lime juice
1 tablespoon minced garlic
1/2 teaspoon salt
1/4 teaspoon ground pepper
8 flour tortillas
1 red onion, sliced
1 red bell pepper, cut into wide strips
1 green bell pepper, cut into wide strips
Directions:
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 saute 3 minutes. Add bell peppers and saute 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 and discard. Add chicken to skillet and cook for 3 minutes per side. Season with salt and pepper. Cut chicken into strips. Combine with vegetables. Divide vegetable and chicken mixture among plates. Serve with tortillas.
Eating your veggies has never been easier. Try these scrumptious recipes that are both healthy and easy to prepare. View Recipes >
Celebrate Cinco de Mayo!
Take a fiesta of flavor to the table with delicious Mexican dishes that will make your taste buds go loco! View Recipes >
Email Recipe
Chicken and Bell Pepper Fajitas
Serves 8
Ingredients:
4 chicken breast, boneless, skinless
5 tablespoon vegetable oil
1/4 cup fresh lime juice
1 tablespoon minced garlic
1/2 teaspoon salt
1/4 teaspoon ground pepper
8 flour tortillas
1 red onion, sliced
1 red bell pepper, cut into wide strips
1 green bell pepper, cut into wide strips
Directions:
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 saute 3 minutes. Add bell peppers and saute 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 and discard. Add chicken to skillet and cook for 3 minutes per side. Season with salt and pepper. Cut chicken into strips. Combine with vegetables. Divide vegetable and chicken mixture among plates. Serve with tortillas.
Please enter a phone number you would like to text this recipe to.
Please enter a valid phone number.
There was an error sending your shopping list! Please try again.
