If you love dishes that pack a punch of flavor and color, you’re going to adore this Jalapeño Chicken with Bell Peppers Recipe. It’s a vibrant, juicy, and slightly spicy stir-fry that balances tender chicken strips with the crisp sweetness of bell peppers and the fiery kick of jalapeño. Every bite bursts with bold Tex-Mex charm, making it a perfect quick dinner to brighten up any weeknight. This recipe not only sings with fresh ingredients but also delivers a healthy, satisfying meal packed with protein and veggies.
Ingredients You’ll Need
These simple yet essential ingredients come together to create a dish rich in flavor, texture, and color. Each component plays a crucial role, from the spicy heat of the jalapeño to the smoky warmth of the paprika and the fresh zing of lime juice.
- Chicken breasts: Thin strips cook quickly and soak up all the seasonings perfectly.
- Olive oil: Adds a subtle richness and helps brown the chicken beautifully.
- Garlic: Minced fresh garlic infuses the dish with irresistible aroma and depth.
- Jalapeño pepper: The bravely spicy star that brings heat—keep seeds for extra intensity.
- Red, yellow, and green bell peppers: These vibrant slices add sweetness, crunch, and great color contrast.
- Soy sauce: Brings a savory umami punch without overwhelming the other flavors.
- Lime juice: Gives a fresh citrus lift that brightens everything up.
- Ground cumin: A warm, earthy spice that complements the jalapeño’s fire.
- Smoked paprika: Adds a subtle smokiness that rounds out the flavor profile.
- Salt and pepper: Basic seasonings to balance and enhance all the taste notes.
- Fresh cilantro (optional): A fragrant garnish that makes the dish feel extra special.
How to Make Jalapeño Chicken with Bell Peppers Recipe
Step 1: Sear the Chicken
Start by heating olive oil in a large skillet over medium-high heat. Add the chicken strips, seasoning them with salt, pepper, cumin, and smoked paprika. The high heat ensures a nice golden crust, locking in juicy flavors as the chicken cooks through in about 5 to 6 minutes. Once browned, remove the chicken and set it aside—this gives the peppers space to shine next.
Step 2: Sauté Garlic and Jalapeño
In the same skillet, toss in the minced garlic and finely chopped jalapeño. Sauté them for just about a minute until their fragrance fills your kitchen. This quick step unlocks the bold heat and aroma of the jalapeño while softening the sharpness of the garlic without burning it.
Step 3: Cook Bell Peppers
Add the colorful bell pepper slices—red, yellow, and green—to the skillet. Stir and cook for 4 to 5 minutes until they become slightly tender yet maintain a gratifying crispness. Their natural sweetness balances the heat perfectly, and their bright colors make the dish visually irresistible.
Step 4: Combine Ingredients and Add Sauce
Return the cooked chicken to the skillet with the peppers. Pour in the soy sauce and freshly squeezed lime juice. Toss everything together so every strip and pepper is coated evenly. Let it cook for an extra 2 minutes to allow the flavors to meld into a harmonious blend of spicy, tangy, and smoky notes.
Step 5: Garnish and Serve
Finish with a sprinkling of freshly chopped cilantro if you like that herbal brightness. Serve this delightful Jalapeño Chicken with Bell Peppers Recipe hot for the best experience.
How to Serve Jalapeño Chicken with Bell Peppers Recipe
Garnishes
Fresh cilantro is the classic choice here, lending a pop of green and a fresh, citrusy herb flavor. If you want to play around, a dollop of sour cream or a sprinkle of crumbled queso fresco introduces creaminess that tames the heat beautifully.
Side Dishes
This versatile chicken pairs wonderfully with a simple side of steamed jasmine rice or fluffy quinoa to soak up all the delicious juices. If you’re feeling festive, warm tortillas turn it into a fajita-inspired feast, making every bite a handheld delight.
Creative Ways to Present
For a fun twist, serve this dish over a bed of lettuce for a low-carb taco salad or stuff it into pita pockets with some avocado slices and shredded cheese. The vibrant colors make it perfect for family dinners or even casual entertaining where presentation counts as much as flavor.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, transfer them into an airtight container and keep them refrigerated. They’ll stay fresh for up to 3 days, making for an easy, flavorful lunch or quick dinner on busy days.
Freezing
This Jalapeño Chicken with Bell Peppers Recipe also freezes well. Portion it into freezer-safe containers or bags and store it for up to 2 months. Just be sure the dish cools completely before freezing to maintain the best texture.
Reheating
When reheating, warm the dish gently over medium heat on the stovetop or in the microwave until heated through. Avoid overheating to keep the chicken tender and the bell peppers from becoming too mushy. Adding a squeeze of fresh lime after reheating can brighten the flavors again.
FAQs
Can I adjust the heat level of this Jalapeño Chicken with Bell Peppers Recipe?
Absolutely! Remove the seeds from the jalapeño for a milder version, or add an extra pepper if you love your dishes with more spice. You can also substitute with a milder pepper like Anaheim if preferred.
Is this recipe gluten-free?
Yes, when using low-sodium soy sauce that’s gluten-free, this dish is safe for anyone avoiding gluten. Always double-check labels to be sure.
Can I use chicken thighs instead of breasts?
Chicken thighs work great and provide a juicier, richer flavor. Just make sure to cut them into uniform strips and cook until they’re nicely browned and cooked through.
What if I don’t have all three colors of bell peppers?
No worries at all! Using just one or two colors still works wonderfully. Each pepper adds sweetness and crunch, so mixing any combination will keep the dish vibrant and tasty.
Can I make this recipe vegetarian?
Definitely! Swap the chicken for firm tofu or tempeh strips and follow the same cooking steps for a satisfying vegetarian meal that doesn’t sacrifice any of the delicious flavors.
Final Thoughts
There’s something so comforting and exciting about this Jalapeño Chicken with Bell Peppers Recipe that keeps me coming back to it again and again. Its perfect balance of spicy, sweet, and smoky flavors combined with fresh, colorful ingredients makes every meal feel like a celebration. I can’t wait for you to try it and share it with those you love—happy cooking!
Print
Jalapeño Chicken with Bell Peppers Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
- Diet: Gluten Free
Description
A vibrant and flavorful Jalapeño Chicken with Bell Peppers recipe that combines tender chicken strips with colorful bell peppers and a spicy kick of jalapeño. Perfect for a quick, healthy weeknight meal with a Tex-Mex flair, this dish is cooked on the stovetop and infused with aromatic spices and lime juice for a bright finish.
Ingredients
Chicken and Marinade
- 1 pound boneless, skinless chicken breasts, cut into thin strips
- 1 tablespoon olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
Vegetables and Sauces
- 2 cloves garlic, minced
- 1 jalapeño pepper, seeded and finely chopped (leave seeds in for extra heat)
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon lime juice
Garnish
- Fresh cilantro for garnish (optional)
Instructions
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken strips and season with salt, pepper, ground cumin, and smoked paprika. Cook for 5–6 minutes until the chicken is browned and cooked through. Remove the chicken from the skillet and set it aside.
- Sauté Aromatics: In the same skillet, add the minced garlic and finely chopped jalapeño. Sauté for about 1 minute until fragrant, being careful not to burn the garlic.
- Cook Bell Peppers: Add the sliced red, yellow, and green bell peppers to the skillet. Cook for 4–5 minutes until the peppers are slightly tender but still retain some crispness.
- Combine and Season: Return the cooked chicken to the skillet with the vegetables. Add the low-sodium soy sauce and lime juice. Toss everything together thoroughly to coat the chicken and peppers evenly.
- Final Cooking: Cook the mixture for an additional 2 minutes, allowing the flavors to blend nicely and everything to heat through.
- Garnish and Serve: Remove from heat and sprinkle fresh cilantro over the top if desired. Serve hot, ideally over rice, quinoa, or wrapped in tortillas for a fajita-style dish.
Notes
- This dish can be served over rice, quinoa, or in tortillas to create a quick and delicious fajita-style meal.
- Adjust the number of jalapeños according to your preferred level of spiciness—keeping seeds in adds extra heat.
- Use low-sodium soy sauce to control the salt content and maintain a healthier profile.
