Chicken Breast with Bell Peppers and Cumin

Introduction

Chicken breast cooks hot and fast here, then red and green bell peppers and onion go into the same skillet until just soft. With cumin and crushed red pepper doing most of the work, you get a direct, spicy filling that fits a 30-minute dinner or a few days of easy lunches.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Servings: 4

Ingredients

• 1 Tbsp olive oil
• 1-2 lb (½-1 kg) skinless, boneless chicken breast
• 1 red bell pepper
• 1 green bell pepper
• ½ yellow onion
• 1 tsp ground cumin (or to taste)
• 1 Tbsp crushed red pepper (or to taste)

Instructions

1. Cut chicken into roughly 1×1-inch (2.5 x 2.5 cm) pieces.
2. Marinate the chicken with a spoonful of turmeric, salt and black pepper.
3. Cook chicken in olive oil, cumin and red pepper over high heat in a large skillet or wok.
4. While meat is cooking, chop/julienne vegetables peppers and onion).
5. When meat is completely cooked, add vegetables, stirring frequently so that all are evenly cooked.
6. Remove from heat when vegetables are soft.
7. Serve with tortilla shells and toppings such as cheese, sour cream, lettuce, tomato, onions, and/or guacamole.

Variations

• Swap the chicken breast for boneless chicken thighs if you want a slightly richer result and meat that stays juicier on high heat.
• Use all red or yellow bell peppers instead of one red and one green if you want a sweeter, softer pepper flavor.
• Reduce the crushed red pepper from 1 tablespoon to 1 teaspoon for a milder version that lets the cumin stand out more.
• Cut the chicken into thin strips instead of 1-inch pieces if you want faster cooking and a texture closer to fajita filling.

Tips for Success

• Cut the chicken pieces as evenly as you can so they finish cooking at the same time.
• Use a large skillet or wok over fully heated high heat; if the pan is crowded, the chicken will steam instead of sear.
• Add the vegetables only after the chicken is fully cooked, or the peppers can turn limp before the meat is done.
• Pull the pan once the vegetables are soft but still holding their shape if you want better texture in the finished dish.

Storage and Reheating

You can freeze the cooked filling in a freezer-safe container or bag for up to 2 months. The peppers will be softer after thawing, but the dish still reheats well.

Reheat in a skillet over medium heat for 4 to 6 minutes, stirring occasionally, until hot throughout. You can also microwave individual portions in 60-second bursts until heated through.

FAQ

Can you use chicken thighs instead of chicken breast?

Yes. Boneless chicken thighs work well and stay a little juicier, though they may need a few extra minutes to cook through.

How spicy is 1 tablespoon of crushed red pepper?

It gives the dish a noticeable kick. If you want less heat, start with 1 teaspoon and adjust from there.

Do you need to marinate the chicken for a long time?

No. Since the chicken is cut into small pieces and cooked over high heat, a short toss with the seasonings is enough.

Can you make this without tortilla shells?

Yes. You can serve the chicken and peppers over rice, with salad, or on their own if you want to skip the shells.