Best 6 Chicken And Bell Pepper Fajitas Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Sizzling Chicken and Bell Pepper Fajitas: A Flavorful Fiesta for Your Taste Buds**

Indulge in the tantalizing flavors of Mexican cuisine with our delectable chicken and bell pepper fajitas. This dish is a vibrant symphony of colors, textures, and tastes that will transport your taste buds to a fiesta of flavors. Tender chicken, crisp bell peppers, and aromatic spices come together in a sizzling skillet, creating an unforgettable culinary experience. Accompanied by an array of fresh toppings and zesty salsas, these fajitas offer endless possibilities for customization, ensuring a satisfying meal for every palate.

**Recipes Inside:**

1. **Classic Chicken Fajitas:** This timeless recipe is a staple in Mexican restaurants and home kitchens alike. Marinated chicken breasts and colorful bell peppers are grilled to perfection, then served sizzling on a hot skillet. The tantalizing aroma of smoky, charred flavors will fill your kitchen as you assemble your fajitas with your favorite toppings.

2. **Veggie-Packed Fajitas:** For a plant-based twist, try our veggie-packed fajitas. A medley of crisp bell peppers, tender zucchini, and succulent mushrooms are marinated in a flavorful blend of spices and grilled until slightly charred. Served with a zesty avocado crema, these fajitas are a delightful option for vegetarians and meat-lovers alike.

3. **Shrimp Fajitas with Cilantro-Lime Sauce:** Seafood lovers, rejoice! Our shrimp fajitas are a coastal delight. Succulent shrimp are marinated in a zesty cilantro-lime sauce, then grilled and served sizzling on a bed of grilled bell peppers and onions. The vibrant flavors of the sea are perfectly complemented by the tangy sauce and fresh toppings.

4. **Chicken and Steak Fajitas:** For those who crave a hearty and protein-packed meal, our chicken and steak fajitas are the perfect choice. Tender chicken breasts and juicy flank steak are marinated in a flavorful blend of spices and grilled to perfection. The combination of two proteins adds depth and richness to this classic dish, making it a crowd-pleaser at any gathering.

5. **Loaded Sweet Potato Fajitas:** These fajitas are a creative and delicious way to incorporate more vegetables into your diet. Sweet potatoes are roasted until tender and topped with a medley of grilled bell peppers, onions, and black beans. A creamy avocado sauce adds a touch of richness and creaminess, making these fajitas a satisfying and nutritious meal.

Let's cook with our recipes!

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

TEX-MEX CHICKEN FAJITAS WITH PEPPERS AND ONIONS



Tex-Mex Chicken Fajitas with Peppers and Onions image

An easy Tex-Mex flavored rub seasons chicken before grilling. Charred peppers and onions accompany the chicken in these delicious fajitas.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 19

1 tablespoon paprika
2 teaspoons light brown sugar
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon chipotle chile powder
1/2 teaspoon garlic powder
Kosher salt
1 1/2 pounds boneless skinless chicken breasts
1 tablespoon olive oil
1 lime, juiced
2 red bell peppers, cut into 1-inch strips
2 yellow bell peppers, cut into 1-inch strips
2 large red onions, thickly sliced
3 tablespoons olive oil
2 limes, juiced
Kosher salt
Neutral oil, for oiling the grill grates
Warm tortillas, for serving
Suggested toppings: guacamole, sliced pickled jalapenos, lime wedges, salsa, chopped scallions, shredded pepper Jack, sour cream

Steps:

  • For the Tex-Mex chili rub: Mix together the paprika, brown sugar, chili powder, cumin, chipotle chile powder, garlic powder and 1 teaspoon salt in a small bowl. Toss the chicken in a container with the olive oil and lime juice, then rub with the spice mixture. Refrigerate, covered, for at least 30 minutes and up to 2 hours before cooking.
  • For the peppers and onions: Heat a cast-iron pan over medium-high heat until hot. Toss the peppers and onions in a bowl with the olive oil, lime juice and 1 teaspoon salt. Add the pepper-onion mixture to the hot pan and cook, stirring occasionally, until the vegetables are tender and the edges are charred, 8 to 10 minutes. Set aside.
  • Prepare a grill for medium-high heat and brush the grill grates with oil.
  • Grill the chicken breasts until marked and cooked through, 5 to 6 minutes per side. Transfer to a cutting board and thinly slice.
  • Serve with the warm tortillas and toppings.

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.

HEALTHY CHICKEN FAJITA STUFFED PEPPERS



Healthy Chicken Fajita Stuffed Peppers image

Get all the zesty flavors of sizzling fajitas in a healthy stuffed pepper that replaces the usual tortillas.

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 14

12 ounces boneless skinless chicken thighs, cut into bite-size pieces
2 teaspoons chili powder
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper
2 tablespoons canola oil
1 large white onion, thinly sliced
2 cups cooked brown rice
1 cup shredded Mexican blend cheese
Juice of 1 large lime
4 medium bell peppers, halved through the stem and seeds removed (1 each green, red, yellow and orange)
A handful cilantro leaves with tender stems
2 tablespoons sour cream
1/2 cup guacamole, optional
1/2 cup pico de gallo, optional

Steps:

  • Preheat the oven to 450 degrees F.
  • Combine the chicken, chili powder, cumin, 1/2 teaspoon salt and several grinds of pepper in a large bowl and toss to coat.
  • Heat 1 tablespoon of the oil in a large cast-iron skillet over medium-high heat until it just begins to smoke. Add the chicken and cook, undisturbed, until it just starts to brown in spots, about 2 minutes. Add the onions and cook, stirring often, until tender, about 3 minutes more.
  • Transfer the chicken and onion mixture to another large bowl and rinse and dry the skillet. Add the rice, 1/2 cup of the cheese, half the lime juice, 3/4 teaspoon salt and few grinds of pepper to the chicken and toss to combine. Divide the filling among the peppers.
  • Add the remaining tablespoon of oil to the skillet, arrange the peppers on top and turn to high heat. When the oil starts to sizzle, about 2 minutes, transfer to the oven and bake until the filling is hot and the peppers are softened, about 20 minutes. Sprinkle the remaining 1/2 cup cheese over the peppers and bake until melted, about 3 minutes more.
  • Drizzle the remaining lime juice over the peppers and top with the cilantro leaves. Serve with the sour cream, guacamole and pico de gallo if desired.

Nutrition Facts : Calories 450, Fat 21 grams, SaturatedFat 6 grams, Cholesterol 100 milligrams, Sodium 950 milligrams, Carbohydrate 41 grams, Fiber 6 grams, Protein 27 grams, Sugar 9 grams

CHICKEN FAJITAS WITH LIME, GARLIC AND BELL PEPPERS



Chicken Fajitas With Lime, Garlic and Bell Peppers image

WW friendly. A family favorite especially when atoning for excesses. This is so tasty, yet so healthy, even when each adult eats two large burritos. I adapted this from a recipe on a plastic produce bag at a Mars Supermarket.

Provided by KateL

Categories     One Dish Meal

Time 1h

Yield 8 burritos, 2-4 serving(s)

Number Of Ingredients 13

1 lb boneless skinless chicken breast, cut in 1-1/2-inch x 1/2-inch strips
1/4 cup lime juice (1-2 limes)
3 garlic cloves, minced
1 tablespoon olive oil
1 cup red bell pepper, sliced
1 cup green bell pepper, sliced
3 garlic cloves, minced
1/2 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon ground red pepper, up to 1/2 teaspoon
4 large flour tortillas, warmed
8 teaspoons low-fat sour cream (optional)
salsa (optional)

Steps:

  • MARINATE CHICKEN FOR 30 MINUTES.
  • Mix lime juice and minced garlic in 2-quart Ziploc bag.
  • Add chicken strips to marinade bag. Marinate for 30 minutes in refrigerator, turning periodically to distribute marinade.
  • STIRFRY.
  • Heat olive oil in heavy frying pan over medium-high heat.
  • Pour in chicken and marinade sauce. Stirfry for 5-7 minutes.
  • Remove chicken to plate and keep warm.
  • Drain excess liquid from skillet, if necessary.
  • Add bell pepper strips and remaining garlic to frying pan and stirfry for 5 minutes or until peppers are tender.
  • Sprinkle bell pepper and garlic with cumin, salt and ground red pepper.
  • Add chicken back to frying pan and stirfry 1-2 minutes.
  • ASSEMBLE BURRITOS.
  • Spread 1 teaspoon sour cream (optional) on one side of each tortilla. Spoon stirfry mixture evenly over sour cream.
  • Fold bottom of tortilla and roll up sides.
  • Serve with salsa, if desired.
  • Serves 2 hearty appetites, or 4 dainty portions.

Tips:

  • Use a sharp knife to cut the chicken and bell peppers into thin strips. This will help them cook evenly.
  • Be sure to season the chicken and bell peppers well with fajita seasoning before cooking. This will give them great flavor.
  • Cook the chicken and bell peppers over high heat. This will help them get a nice sear and prevent them from becoming soggy.
  • Serve the fajitas with your favorite toppings, such as guacamole, salsa, sour cream, and cheese.
  • If you want to make the fajitas ahead of time, you can cook the chicken and bell peppers and then store them in the refrigerator for up to 3 days. When you're ready to serve, simply reheat them and assemble the fajitas.

Conclusion:

Chicken and bell pepper fajitas are a delicious and easy-to-make meal that is perfect for a quick weeknight dinner or a fun weekend gathering. With a few simple ingredients and a little bit of prep, you can have a flavorful and satisfying meal on the table in no time. So next time you're looking for a tasty and healthy meal, give chicken and bell pepper fajitas a try.

Related Topics