Fajita Chicken and Peppers

Fajita Chicken and Peppers

This slghtly spicy dish is great because you can make it with your choice of chicken breasts or chicken thighs. Serve the chicken and peppers with hot cooked couscous and green beans.

Prep Time

15

Minutes

Total Time

45

Minutes

Makes

4

Servings

1
lb boneless skinless chicken breasts, each cut into 3 pieces or chicken thighs, each cut in half
1 1/2
teaspoons chili powder
1/2
teaspoon ground cumin
1/2
teaspoon seasoned salt
2
garlic cloves, finely chopped
3
teaspoons olive oil
1
medium onion, sliced
2
medium bell peppers, sliced
1/4
cup water
  1. In medium bowl, toss chicken with chili powder, cumin, sesoned salt, garlic and 2 teaspoons of the olive oil until chicken is evenly coated. Let stand 5 to 10 minutes.
  2. In 10-inch nonstick skillet, heat remaining 1 teaspoon oil over medium-high heat. Add chicken mixture. Cook about 5 minutes or until browned on one side. Turn chicken; cook 2 to 3 minutes. Top with onion and peppers. Add water. Cover and cook 10 to 15 minutes or until chicken is thoroughly cooked (165 degrees F) and no longer pink, stirring occasionally.
Makes Servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
If you like spicy food, add a dash of ground red pepper (cayenne) to the chicken mixture.

Nutrition Information:

1 Serving ()
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.