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Fajita Chicken with Sauteed Peppers and Onions
with salsa / guacamole

Active: 35 min Total: 35 min
Seasoned with a Southwestern spice mix, this simple one-pan meal is loaded with flavor. Serve the chicken and fajita vegetables with salsa and guacamole or any other toppings that suit your taste!
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Guacamole:
  • Garlic - 2 cloves , minced or crushed
  • Shallots - 1 bulb , diced
  • Cilantro - 1/4 bunch , chopped
  • Avocados - 2
  • Limes - 1 , juice of
  • Hot sauce - to taste
Fajita Chicken with Sauteed Peppers and Onions:
  • Coriander, dried - 1 1/2 tsp
  • Paprika - 1 1/2 tsp
  • Cumin - 1 tsp
  • Salt - 1 tsp
  • Chili powder - 1/2 tsp
  • Black pepper - 1/2 tsp
  • Onions, medium - 2 , thinly sliced
  • Bell peppers, any color - 2 , thinly sliced
  • Coleslaw mix - 6 oz (sub thinly sliced cabbage)
  • Chicken thighs, boneless and skinless - 6
  • Limes - 1 , wedges
  • Oil, cooking - 1 Tbsp + 1 Tbsp
  • Salsa, store-bought, for serving - 1/2 cup

Prep

  1. Make spice mix - Combine coriander, paprika, cumin, salt, chili powder and black pepper. (Can be done up to 5 days ahead)
  2. Onions / Bell Peppers / Coleslaw mix - Prep as directed and combine. (Can be done up to 4 days ahead)
  3. Garlic / Shallots / Cilantro - Prep as directed and combine. (Can be done up to 2 days ahead)
  4. Chicken - Tenderize with a fork and combine with spice mix. (Can be done 1 day ahead)
  5. Limes - Slice into wedges. (Can be done 1 day ahead)

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Make

  1. Mash together garlic, shallots, cilantro, avocado and lime juice. Season to taste with some salt and hot sauce.
  2. Heat a Dutch oven or nonstick pan with a lid over medium-high heat. Add first part of oil and then onions, bell peppers and coleslaw mix to heated oil. Saute until tender, 4 to 5 minutes. Set aside and return pan to heat.
  3. Add second part of oil and then chicken to heated oil. Cook chicken on both sides until cooked through, 5 to 7 minutes total. Move chicken to one side of pan and add onions, peppers and coleslaw mix back to pan. Saute vegetables for a minute to reheat.
  4. Serve chicken and sauteed vegetables with lime wedges, guacamole and salsa on the side. Enjoy!

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