Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 2 tsp cumin
- 1 tsp chili powder (adjust to taste)
- 2 tbsp olive oil
- Salt and pepper to taste
- 4 tortillas (flour or corn)
- Optional toppings: sour cream, guacamole, fresh cilantro
Instructions
- Slice the chicken breasts into thin strips and chop the bell peppers and onion into bite-sized pieces.
- Heat olive oil in a large skillet over medium-high heat until shimmering. Add the chicken and season with salt and pepper. Cook until golden brown.
- Add the sliced bell peppers, onion, and minced garlic to the skillet. Stir occasionally until the vegetables are tender and fragrant.
- Sprinkle cumin and chili powder over the mixture; stir well to combine all flavors.
- Warm tortillas in a separate skillet or microwave until soft.
- Spoon the chicken-veggie mixture onto each tortilla, add desired toppings, fold tightly, and serve immediately.
Notes
- Marinate the chicken for added flavor.
- Substitute bell peppers with zucchini or add black beans for extra protein.
- Store leftovers in an airtight container for up to three days; reheat on the stove.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 fajita (approximately 150g)
- Calories: 350
- Sugar: 3g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 70mg