Spiced Chicken and Bell Pepper Skillet
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A vibrant and flavorful SCD-compliant take on fajitas, focusing on lean protein and colorful vegetables seasoned with gut-friendly spices.
Time
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
Ingredients
1 lb chicken breast (Boneless, skinless, cut into thin strips)
1 cup bell pepper (Sliced, mixed colors (red, yellow, or green))
0.5 cup onion (Sliced thin)
2 tbsp olive oil (For cooking)
1 tsp cumin (Ground)
0.5 tsp oregano (Dried)
0.5 tsp paprika (Smoked or sweet)
0.5 tsp salt (Or to taste)
0.25 tsp pepper (Ground black pepper)
1 tbsp lime juice (Freshly squeezed)
4 leaf lettuce (Large leaves (romaine or butter lettuce) for serving)
Chef Kay's Tip
Need to swap an ingredient or adapt this for your diet?
Instructions
- 1
In a small bowl, combine the cumin, oregano, paprika, salt, and pepper to create your seasoning blend.
- 2
Toss the chicken strips with half of the seasoning blend.
- 3
Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- 4
Add the sliced bell peppers and onion to the same skillet. Sprinkle with the remaining seasoning blend.
- 5
Sauté the vegetables until they are tender-crisp, about 5-8 minutes. If you prefer them softer, cover the skillet for a few minutes to steam.
- 6
Return the cooked chicken to the skillet. Stir in the fresh lime juice and mix well to combine everything.
- 7
Serve the mixture immediately in the large lettuce leaves as wraps.
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