Ingredients
Scale
- 1 lb chicken breast, sliced into thin strips
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon cumin
- Salt and pepper, to taste
- 4 large tortillas
- 1 cup guacamole
- Fresh cilantro, for garnish
Instructions
- Gather all your ingredients and slice the chicken, red bell pepper, green bell pepper, and onion into thin strips.
- Heat the olive oil in a large skillet over medium-high heat. Add the sliced chicken, seasoning it with chili powder, cumin, salt, and pepper, and cook for about 5 minutes until browned.
- Add the sliced bell peppers and onions to the skillet, stir-frying for an additional 5-7 minutes, until veggies are tender and chicken is cooked through.
- Warm tortillas in a dry skillet or microwave for about 30 seconds. Assemble by placing the chicken and vegetable mixture on each tortilla, topping with guacamole and fresh cilantro.
- Serve immediately and enjoy!
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- These fajitas can be served with sides like Mexican rice or tortilla chips for an exciting meal.
- You can substitute chicken with steak, shrimp, or tofu for different protein options.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 fajita
- Calories: 350 Kcal
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg