Pan-Seared Chicken Fajitas

Tender strips of chicken and colorful bell peppers, quickly seared to perfection and seasoned with classic fajita spices, served with fluffy rice and hearty black beans.

• Prep: 20 min
• Cook: 25 min
• Total: 45 min
• Servings: 5
• Cuisine: Mexican
• Difficulty: Easy
• Cost: $3.46/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein
• High-Fiber

Tags

• fresh
• quick
• savory
• stir-fry

Ingredients

• 1.5 pound chicken breast (boneless, skinless, cut into 1/2-inch strips)
• 1 tablespoon olive oil
• 1 red bell pepper (sliced)
• 1 yellow bell pepper (sliced)
• 1 green bell pepper (sliced)
• 1 yellow onion (medium, sliced)
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 0.5 teaspoon smoked paprika
• 0.5 teaspoon dried oregano
• 0.25 teaspoon garlic powder
• 0.25 teaspoon black pepper (freshly ground)
• 1.5 teaspoon kosher salt
• 1 lime (halved)
• 2 cup white rice (uncooked)
• 1 can black beans (15-ounce, rinsed and drained)
• 0.25 cup fresh cilantro (chopped)

Instructions

1. Combine chili powder, ground cumin, smoked paprika, dried oregano, garlic powder, 1 teaspoon kosher salt, and black pepper in a small bowl to make the fajita seasoning. Set aside.
2. Pat chicken strips dry. In a medium bowl, toss the chicken with 1 tablespoon olive oil and 1 teaspoon of the fajita seasoning until well coated. Let marinate for at least 10 minutes while you prep the vegetables.
3. Prepare white rice according to package directions. Keep warm.
4. Heat a large skillet or cast iron pan over medium-high heat. Add the chicken strips in a single layer and cook for 3-4 minutes per side, or until cooked through and slightly charred. Remove chicken from the skillet and set aside.
5. Add the sliced red bell pepper, yellow bell pepper, green bell pepper, and yellow onion to the same skillet (add another splash of olive oil if needed). Sprinkle with the remaining 1/2 teaspoon kosher salt and the rest of the fajita seasoning. Sauté for 5-7 minutes, until the vegetables are tender-crisp.
6. Return the cooked chicken to the skillet with the vegetables. Toss to combine. Squeeze the juice from one lime half over the chicken and vegetables.
7. Serve the chicken and vegetable mixture over the cooked white rice, with the rinsed black beans on the side. Garnish with fresh cilantro, if desired.

Notes

Leftovers can be stored in an airtight container for up to 3 days and make excellent lunch bowls. Adjust chili powder for desired spice level.

Nutrition (per serving)

• Calories: 480
• Protein: 38.2 g
• Carbohydrates: 54.1 g
• Fat: 11.5 g
• Fiber: 8.5 g
• Sodium: 780 mg
• Saturated Fat: 2.2 g
• Sugar: 5.1 g
• Cholesterol: 78 mg