Chicken and Peppers


1 pound boneless skinless chicken breasts, cut into 3×1/2-inch strips
2 tablespoons Butter
2 1/2 teaspoons fajita seasoning
1/4 teaspoon salt
1/2 (16 ounce) package frozen pepper stir-fry vegetable combination
1 cup frozen whole kernel corn
1 tablespoon chopped fresh cilantro


1 Melt butter in 12-inch skillet until sizzling; add chicken, fajita seasoning and salt. Cook over medium heat, stirring occasionally, until chicken is no longer pink (5 to 6 minutes).

2 Stir in vegetables. Continue cooking, stirring occasionally, until chicken is fork tender and peppers are crisply tender (5 to 6 minutes).

3 Stir in cilantro. Serve with warm tortillas and sour cream, if desired.

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