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Pepper and Peach Fajita Chicken

Pepper and Peach Fajita Chicken

Nutrition Facts
  • cal. (kcal) 243
Pepper and Peach Fajita Chicken
  • Makes: 4 servings
  • Start to Finish: 30 mins
  • Carb Grams Per Serving: 7


  • 4 skinless, boneless chicken breast halves (about 1-1/4 pounds total)
  • 1 1/2 teaspoons fajita seasoning
  • 2 tablespoons olive oil or butter
  • 1 1/2 cups sweet pepper strips
  • 1 medium fresh peach or nectarine, cut into thin slices, or 1 cup frozen peach slices, thawed


  1. Sprinkle both sides of chicken breast halves with the fajita seasoning. In a large skillet cook chicken in 1 tablespoon of the oil over medium heat for 12 to 14 minutes or until chicken is no longer pink, turning once. Transfer chicken to a serving platter and keep warm.
  2. Add remaining oil or butter to skillet. Add sweet pepper strips. Cook and stir for 3 minutes or until peppers are crisp tender. Gently stir in peach or nectarine slices. Cook for 1 to 2 minutes more or until heated through. Spoon pepper strips and peach mixture over chicken.

Nutrition Information

Servings Per Recipe: 4
PER SERVING: 243 cal., 9 g total fat (1 g sat. fat), 82 mg chol., 150 mg sodium, 7 g carb. (2 g fiber, 2 g sugars), 33 g pro.