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
Scale
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.
