Skillet Chicken Fajitas

Recipe Classifications

Cuisine:

Tex-Mex

Meal:

Lunch, Dinner

Diet:

Gluten-Free, Keto, Paleo, Whole30, Atkins, Mediterranean Diet, Kid-Friendly

Rainbow:

Red

Freezes well:

Yes

Prep Time  (total time):

Under 15 Minutes  (Under 1 Hour)

Skillet Chicken Fajitas

Chicken Fajitas in a skillet in 35 minutes. Best with cast iron skillet. Zesty marinade. Keto, Whole30, Paleo, Gluten-Free, and Nut-Free. Reduce paprika and chili powder for kid-friendly version.
Course Appetizer, Main Course, Side Dish, Snack
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 people
Calories 283kcal

Ingredients

  • 1.5 pounds boneless skinless chicken breasts or thighs
  • 1 large onion sliced into halved, 1/4" thick slices
  • 2 Red bell peppers sliced into 1/4" strips, can use green peppers too
  • 1 Pinch sea salt
  • 2 tablespoons avocado oil or coconut oil or other high heat oil

MARINADE:

  • 4 tablespoons avocado oil
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons lime juice
  • 1 tablespoon Worcestershire sauce gluten-free options exist; omit for Keto, whole30 and strict Paleo
  • 2 teaspoons smoked paprika
  • 2 teaspoons chili powder
  • 1.5 teaspoons garlic powder
  • 1 teaspoon sea salt

Instructions

  • Marinade chicken for at least 6 hours in advance, overnight is ideal.
  • Preheat a large 12″ cast iron skillet over medium high heat.
  • Add in the oil of choice.
  • Once simmering, Stir in the peppers and onion slices, coating with oil. Add the pinch of salt over the top. Stir with rests of approximately 1 minute increments between stirs. Keep going until sweet.
  • Remove from pan and set aside.
  • Let pan heat up again!!
  • Add in the marinated chicken slices. Add in marinade also for extra extra zest. One layer of chicken only or it will be less favorable. Cook more than one batch, if needed.
  • With all the liquid, it will look like soup at first. Let sit undisturbed for at least 5-6 minutes until chicken pieces begin to char and most of the liquid begins to evaporate. Stir and let sit again (another 5-6 minutes) to brown a bit. Once the liquid has disappeared, just saute a couple more minutes to brown the pieces evenly, and the meat is beginning to crisp and caramelize.
  • Arrange cooked chicken onto a plate and serve with the sautéed vegetables on the side. Enjoy!

Notes

  • For a kid-friendly version, reduce the amount of smoked paprika and chili powder by half.

Nutrition

Calories: 283kcal | Carbohydrates: 6g | Protein: 25g | Fat: 17g | Saturated Fat: 2g | Cholesterol: 73mg | Sodium: 568mg | Potassium: 590mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1802IU | Vitamin C: 55mg | Calcium: 18mg | Iron: 1mg

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The Husband

The Husband

Hi! I’m Mike. I’m happily married and have a young daughter. I’ve lived all over the world and have learned a lot from seeing others’ perspectives. I’ve also had many life altering health challenges. Fortunately, my lovely and brilliant wife helped save me by finding a new and better way for us to live. We started The Healthy Treehouse to share what we’ve learned and to learn from others, too.
 

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