Mexican Chicken and peppers

Mexican Chicken And Peppers

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donna clark


This is a fast chicken dish that has a lot of flavor, its quite economical when feeding a family of 4. I like to freez it to have at a latter time for a quick meal on busy days.


★★★★★ 1 vote

5 Min
20 Min
Pan Fry


  • 4
    boneless, skinless, chicken breast ( about 1/4 pound each )
  • 4 tsp
    vegeable oil
  • 1
    medium onion, sliced
  • 1
    medium red bell pepper, cut into strips
  • 1
    medium yellow bell pepper, cut into strips
  • 1/2 c
    chunky salsa or chipotle salsa
  • ·
    lime edges ( optional )
  • 4 tsp
    mexican seasonings* ( recipe to follow )

How to Make Mexican Chicken and peppers


  1. Mexican seasoning.- If mexican seasoning is not avaliable , substitute 2 teaspoon chili powder, 1 teaspoon ground cumin, 1 teaspoon salt and 1/8 to 1/4 teaspoon ground red pepper.
  2. Sprinkle mexican seasoning over both sides of the chicken, set aside
  3. Heat oil in large nonstick skillet over medium heat. Add onion, cook 3 minutes, stirring occasionally.
  4. Add bell peppers, cook 3 minutes, stirring occasionally, Stir salsa and lime juice into vegetables.
  5. Push vegetables to the edge of the skillet. Add chicken to the skillet. Cook 5 minutes or until chicken is no longer pink in the center and vegetables are tender.
  6. Transfer chicken to a serving plate, top with vegetable mixture. Garnish with lime wedges.

Printable Recipe Card

About Mexican Chicken and peppers

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Mexican

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