Food & Cooking Recipes Appetizers Chicken and Pepper Fajitas Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 26, 2022 Print Rate It Share Share Tweet Pin Email 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. Ingredients 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 ⅓ cup reduced-fat sour cream ⅓ cup prepared salsa 1 cup shredded Monterey Jack cheese lime wedges Directions 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. 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. 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. 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. Rate it Print