Skip to content
Susan CooksPractical recipes for one or two
Search

20-minute dinners

Chicken and pepper fajitas for two

Sliced chicken and pepper cooked quickly in a hot pan and divided between warm tortillas.

Jump to recipeChicken and pepper fajitas for two
Prep8 mins
Cook12 mins
Total20 mins

Ingredients

Measurement system

Method

  1. 1Prepare chicken breast, bell pepper and red onion before heating the pan.
  2. 2Warm a 26 cm frying pan over medium heat and cook chicken breast with bell pepper, stirring as needed.
  3. 3Add red onion and tortillas; adjust the heat so the mixture cooks without catching.
  4. 4Continue until the vegetables are tender and any meat or fish has reached a safe doneness for the ingredient.
  5. 5Taste, adjust seasoning and divide into two portions.

Equipment

  • Medium saucepan or 26 cm frying pan
  • Digital kitchen scales
  • Wooden spoon or spatula

Storage, reheating & freezing

Storage: Transfer cooled chicken and pepper fajitas for two to a shallow airtight container and refrigerate for up to 2 days; cool and chill promptly.

Reheating: Reheat in a covered pan over medium-low heat, adding a small splash of water where needed, until steaming hot throughout. Reheat once only.

Freezing: Freeze cooled portions in airtight containers for up to 1 month. Thaw overnight in the refrigerator before reheating; expect softer vegetables.

Helpful notes

  • Salt, pepper, water and optional cooking spray are treated as pantry seasonings and are listed in the method where needed.
  • Appliance performance varies, so use the visual cues and food-safety checks in the method alongside the stated timing.
Share by email

You may also like