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Chicken Fajitas With Colored Peppers


"Delicious. Not too hot. Serve with salsa, guacamole, and sour cream."
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1 h 15 m servings 498 cals
Original recipe yields 8 servings (16 fajitas)

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  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.


  • Cook's Notes:
  • Substitute 2 teaspoons dried oregano for the fresh oregano if desired.
  • Marinate chicken and vegetables in the refrigerator for up to 24 hours.

Nutrition Facts

Per Serving: 498 calories; 18.8 g fat; 60.4 g carbohydrates; 21.2 g protein; 32 mg cholesterol; 729 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Made as written and this turned out pretty good. I think the chicken benefited more from the marinade than the veggies. If I were to make this again I'd use all of the marinade on the chicken o...