Ingredients
Scale
- 1 lb boneless, skinless chicken breasts or thighs (sliced into strips)
- 1 tbsp olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 small onion, sliced
- 1 tsp chili powder
- 1 tsp cumin
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp salt & black pepper
- ½ cup sour cream or Greek yogurt
- 1 cup shredded cheddar or Mexican blend cheese
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
💡 Pro Tip: Add sliced jalapeños or a dash of cayenne pepper for extra heat!
Instructions
-
Sauté the Chicken & Vegetables
- Heat olive oil in a large oven-safe skillet over medium-high heat.
- Add chicken strips, season with chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper, and cook until golden brown.
- Remove chicken and set aside.
-
Cook the Fajita Vegetables
- In the same skillet, add sliced bell peppers and onions.
- Sauté for 3–5 minutes until softened but still slightly crisp.
-
Combine & Add Creamy Base
- Return the cooked chicken to the skillet.
- Stir in sour cream or Greek yogurt until evenly coated.
-
Add Cheese & Bake
- Sprinkle shredded cheese evenly over the top.
- Transfer the skillet to the oven and bake at 375°F (190°C) for 10 minutes, or until the cheese is melted and bubbly.
-
Garnish & Serve
- Remove from the oven, squeeze fresh lime juice over the top, and garnish with chopped cilantro.
- Serve on its own, over rice, or with tortilla chips.
💡 Serving Tip: Top with avocado slices, salsa, or a drizzle of hot sauce for extra flavor!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop+Oven
- Cuisine: Tex-Mex
- Diet: Low Calorie