Chicken and Pepper Fajitas

Prep Time:
10 mins
Total Time:
30 mins

Garlic, lime juice, cumin, and salt make the perfect marinade for chicken. Once the protein is cooked through and the peppers and onion are tender, serve in a tortilla with your desired accompaniments—we love cilantro, cheese, salsa, and sour cream.


  • 4 garlic cloves, pressed

  • 2 tablespoons fresh lime juice

  • 1 teaspoon ground cumin

  • Coarse salt and ground pepper

  • 4 boneless, skinless chicken breast halves (each 6 ounces)

  • 3 tablespoons vegetable oil

  • 2 bell peppers (red, yellow, or both), ribs and seeds removed, sliced ½ inch thick

  • 1 medium onion, halved and sliced ½ inch thick

  • Lettuce leaves

Additions (optional)

  • Cilantro sprigs

  • cup reduced-fat sour cream

  • cup prepared salsa

  • 1 cup shredded Monterey Jack cheese

  • lime wedges


  1. In a medium bowl or resealable plastic bag, combine garlic, lime juice, cumin, 2 teaspoons salt, and 1/2 teaspoon ground pepper; add chicken, and turn to coat.

  2. Heat 2 tablespoons oil in a large skillet over medium heat. Add chicken breasts; cook until opaque throughout, 6 to 8 minutes per side. Transfer chicken to a plate; wipe skillet with a paper towel.

  3. Heat remaining tablespoon oil in skillet. Add peppers and onion; season with salt and pepper. Cook, tossing frequently, until vegetables are crisp-tender, 5 to 7 minutes.

  4. Thinly slice chicken; serve with cooked vegetables and desired accompaniments, letting guests assemble their own fajitas.

Cook's Notes

The chicken can be replaced with 1 1/2 pounds flank steak, cooked in the skillet to your liking and thinly sliced.

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