Chicken Fajitas With Colored Peppers

Chicken Fajitas With Colored Peppers
  • 1/4 cup vegetable oil
  • 1/4 cup red wine vinegar
  • 1 jalapeno pepper, seeded and chopped
  • 2 tablespoons chopped fresh oregano
  • 4 cloves garlic, minced
  • 2 teaspoons seasoned salt
  • 1 teaspoon ground cumin
  • 2 large skinless, boneless chicken breasts, cut into 3-inch strips
  • 1 green bell pepper, cut into strips
  • 1 red bell pepper, cut into strips
  • 1 yellow pepper, cut into strips
  • 1 red onion, cut into thin wedges
  • 2 tablespoons vegetable oil, divided
  • 16 (8 inch) flour tortillas


  1. Whisk 1/4 cup oil, red wine vinegar, jalapeno pepper, oregano, garlic, seasoned salt, and cumin together in a large bowl to make marinade.
  2. Divide marinade between 2 bowls. Place chicken strips in 1 bowl. Place green bell pepper, red bell pepper, yellow bell pepper, and onion in the second bowl. Marinate at room temperature for 30 minutes.
  3. Heat 1 tablespoon oil in a wok over medium-high heat. Add bell pepper-onion mixture; cook and stir until softened and blackened in spots, about 5 minutes. Transfer to a bowl.
  4. Heat remaining 1 tablespoon oil in the same wok. Add chicken; cook and stir until no longer pink in the center, 5 to 10 minutes. Return pepper-onion mixture to the wok; stir until heated through. Serve over flour tortillas.

04/30/2018
Chicken Fajitas With Colored Peppers, recipe PT15M PT1H 5 455 calories

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