Objectives: The aim of this investigation was to determine the phytochemicals and antibacterial properties of Cnidoscolus aconitifolius leaves. Methods: The herbs were obtained from a farmer in the village of Eziobodo. Distilled water and methanol were utilised to extract the beneficial constituents of the leaves. The qualitative and quantitative phytochemical components were identified, and their activity were evaluated against several pathogenic bacteria. In the qualitative phytochemical screening results, saponins, flavonoids, tannins, alkaloids, anthraquinones, terpenoids, glycosides, and steroids were identified, along with their respective potencies. The characterisation and identification of the isolates were conducted using gramme staining, motility testing, catalase testing, coagulase testing, oxidase testing, among other methods. Results: The evaluation of Cnidoscolus aconitifolius leaf extracts shown substantial antibacterial efficacy against the chosen pathogenic microorganisms. The antibacterial efficacy against the pathogenic test organisms exhibited inhibition zones ranging from 12.0 mm to 17.0 mm at a concentration of 5 g/ml of the aqueous extract for Streptococcus aureus and Escherichia coli. The ethanol extract at 5g/ml exhibited zones of inhibition of 17.0mm for Streptococcus aureus and 22.0mm for Escherichia coli. All the extracts shown more efficacy than Septrin and can compete effectively with Ciprofloxacin. Conclusion: Consequently, the results indicate that Cnidoscolus aconitifolius (commonly known as chaya leaf) possesses nutritional potential to treat various diseases induced by the examined pathogens.