Chicken · Mexican · 40 min
Chicken & Bell Pepper Fajitas with Guacamole
- 40 min
- 2–6 servings
- 620 kcal / serving
A weeknight one-pan meal featuring juicy chicken, seared peppers, and a creamy avocado guacamole to top warm tortillas. The fajitas come together with a bright lime finish and cilantro for fresh flavor.
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Ingredients
- 1avocado
- ½ lbchicken breasts, boneless skinless
- ½ small bunchcilantro
- 2 clovesgarlic
- 1lime
- 1red bell pepper
- ½ mediumred onion
- 4small flour tortillas
- 1yellow bell pepper
- avocados
- limes
- red bell peppers
- yellow bell peppers
- red onions
From the pantry: black pepper, chili powder, cumin, ground, salt, virgin coconut oil
Cookware
chef's knife · citrus juicer (optional) · cutting board · garlic press (optional) · measuring spoons · mixing bowls · stainless steel or cast iron skillet · stirring spoon · tongs
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: chicken breast
More dinner ideas: easy dinners
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Produce
- 1avocado
- ½ small bunchcilantro
- 2 clovesgarlic
- 1lime
- 1red bell pepper
- ½ mediumred onion
- 1yellow bell pepper
- avocados
- limes
- red bell peppers
- yellow bell peppers
- red onions
Meat & seafood
- ½ lbchicken breasts, boneless skinless
Bakery & bread
- 4small flour tortillas
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| avocado | 1 | 2 | 3 |
| chicken breasts, boneless skinless | ½ lb | 1 lb | 1 ½ lb |
| cilantro | ½ small bunch | 1 small bunch | 1 ½ small bunches |
| garlic | 2 cloves | 4 cloves | 6 cloves |
| lime | 1 | ||
| red bell pepper | 1 | 2 | 3 |
| red onion | ½ medium | 1 medium | 1 ½ medium |
| small flour tortillas | 4 | 8 | 12 |
| yellow bell pepper | 1 | 2 | 3 |
| limes | 2 | 3 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Prepare the vegetables: core and slice the red and yellow bell peppers into thin strips, and peel and thinly slice the red onion. Toss them into a bowl with the minced garlic.
- Make the guacamole base by mashing the avocado with lime juice, salt, and pepper until smooth; set aside a portion for later garnish.
- Rinse and dry the cilantro; finely chop the leaves and fold half into the guacamole bowl, saving the rest for garnish.
- In a skillet, heat a small amount of oil over medium-high heat.
- Cut the chicken breasts into thin strips; season with salt and pepper.
- Coat the bottom of the skillet with oil and cook the chicken strips until they are no longer pink, about 2–3 minutes per side; transfer to a plate.
- Add more oil to the skillet if needed and sauté the peppers, onion, and remaining garlic until the vegetables are tender-crisp, about 4–5 minutes.
- Warm the tortillas by using another skillet, the oven, or the microwave if you like; cut the remaining lime into wedges for serving.
- Return the chicken to the skillet, add any juices, and season with chili powder, cumin, salt, and pepper. Cook for 1–2 minutes to blend flavors.
- To serve, lay warm tortillas on a plate, spoon in the fajita filling, and top with guacamole, extra cilantro, and lime wedges.
Two tips
- Prep the peppers, onion, cilantro, and avocado up to a day ahead and refrigerate for faster assembly.
- If you have extra lime, squeeze a little over the filling when serving or add a few wedges on the side to brighten each bite.
Nutrition per serving
- Calories
- 620 kcal
- Protein
- 34 g
- Carbs
- 52 g
- Fat
- 33 g
- Fiber
- 11 g
- Sodium
- 459 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.