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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

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

Nutrition Facts

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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!

Nutrition Facts

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Reviews

Ratings

Original (117)
Gluten-free (7)
Paleo (18)
Vegetarian (26)

54 reviews

Easy to make and really tasty. Everyone enjoyed this!

By: Carli
Posted: Apr 28, 2020
Diet: Original
0 Helpful

A bit mild for my taste but went over well with the family.

By: Katherine
Posted: Feb 14, 2020
Diet: Original
0 Helpful

My husband absolutely loved this. It came out very wet for some reason, so added some extra leftover rice to soak up the juices.

By: Kristine
Posted: Aug 08, 2019
Diet: Original
0 Helpful

I thought the flavor was more of a fresh flavor than a tex-mex flavor. Either way it was still really good and my husband really liked it. To give it more of a tex mex flavor you could add some Rotel like other people suggested.

By: Julia
Posted: Jan 13, 2019
Diet: Original
0 Helpful

This was surprisingly pretty good! Definitely add cheese to the vegetarian version.

By: Jolyon
Posted: Mar 07, 2017
Diet: Vegetarian
0 Helpful

Chicken came out extra tender, loved it!

By: Elizabeth
Posted: Mar 02, 2017
Diet: Original
0 Helpful