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 a kid-friendly version.

Course Appetizer, Main Course, Side Dish, Snack

Cuisine American, Mexican

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings people

Calories 283kcal

Equipment

cast iron skillet

Ingredients

1.5 pounds boneless skinless chicken breasts or thighs organic and pasture-raised
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 or Himalayan salt for the low-mold version
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 omit for the low-mold version
1 tablespoon Worcestershire sauce gluten-free options exist; omit for Keto, whole30, and strict Paleo
2 teaspoons smoked paprika or cayenne pepper for the low mold version
2 teaspoons chili powder omit for the low-mold version
1.5 teaspoons garlic powder or 3 cloves of garlic, minced, for the low-mold version
1 teaspoon sea salt or Himalayan salt for the low-mold version

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 the pan heat up again!!
Add in the marinated chicken slices. Add in marinade also for 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