Chicken & pepper skillet
Original EZEATS recipe · editorially reviewed draft · owner review required · not kitchen-tested.
Thin chicken strips and sweet peppers cook quickly with smoky spices.
Tex-Mex-inspired · dinner · easy
Servings: 2
Prep: 10 min
Cook: 20 min
Total: 30 min (estimate)
Estimated cost: USD 7 per serving. Not a price quote or a CAD conversion.
Diet and allergy suitability: unverified. Ingredient-list screening only, for the exact products specified. Brands, substitutions and cross-contact can change suitability. Editorial review is not kitchen testing or a medical or allergy-safety guarantee.
Known allergens: No listed major allergens. This list may be incomplete; check package labels and cross-contact.
Before you cook
- Before starting, wash hands with soap and water for 20 seconds. Rinse fresh produce under running water and use clean utensils.
- Check every packaged ingredient label for dietary requirements and allergens, including cross-contact notices. Choose products with no additional allergenic ingredients beyond the warnings listed here; otherwise these ingredient-based recommendations no longer apply. Listed tags apply only to the specified ingredients; they are not allergy-safe guarantees.
- Refrigerate perishable ingredients until needed. Refrigerate leftovers in shallow containers within 2 hours (within 1 hour above 90°F/32°C); reheat leftovers to 74°C/165°F.
- Thaw raw meat or seafood in the refrigerator. Use a separate board and utensils for raw ingredients; wash hands and clean and sanitize tools and surfaces afterward. Never put cooked food on a plate that held raw food. Check internal temperature with a clean food thermometer in the thickest part of each piece.
- Do not rinse raw meat or poultry; splashes can spread bacteria. Cooking times are estimates: the required internal temperature controls doneness.
Ingredients
- 12 ounces raw boneless skinless chicken breast (340 g, 1/2-inch strips Thawed in the refrigerator; not frozen.)
- 2 medium bell peppers (sliced)
- 1/2 medium yellow onion (sliced)
- 6 small gluten-free corn tortillas (Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes
- 1 tablespoon lime juice
Cooking instructions
- Heat half the olive oil in a wide skillet over medium-high. Cook the bell peppers and yellow onion for 6 minutes, then transfer to a clean bowl.
- Add the remaining oil, raw boneless skinless chicken breast, smoked paprika and red pepper flakes. Cook for 7–9 minutes, turning, until each strip reaches 74°C/165°F.
- Return the vegetables and stir for 1 minute. Remove from heat and add the lime juice.
- Warm the gluten-free corn tortillas in a dry skillet, keeping them covered as you work, and serve with the chicken mixture.
Source & attribution
Original EZEATS recipe text, authored for EZEATS EH LLC.
First-party EZEATS content; no external reuse license granted.
Editorial review: 2026-09-18. Checked for ingredient coverage, recipe structure and consistency against the cited temperature guidance. Owner review and kitchen testing are still required.
Measurements: 1 cup approximately 240 mL; 1 tablespoon 15 mL; 1 teaspoon 5 mL. Oven temperatures are conventional.