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Home / Course / Entree / One-Pan Chicken Fajita Skillet

One-Pan Chicken Fajita Skillet

Chicken, Dairy Free, Entree, Gluten Free, Low Carb, One Pot Meals, Recipes, Whole30 Recipes

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Anyone else take a deep breath in when a sizzling fajita skillet goes by in the restaurant? No, just me? Fajitas are a favorite for both my husband and I, so I wanted to be able to make them at home. Most importantly, I wanted them to taste like they were from the restaurant but with ingredients that I felt good about. This chicken fajita skillet hits the mark!

Post originally published 4/19; updated 2/20

Fajita chicken with sautéed peppers and onions in a large white pan. Sliced limes, cilantro and tortillas are surrounding the pan

The key to this recipe is to build flavor as you go along. I used chicken thighs for this reason, my favorite ones are from Butcher Box. They, in my opinion, have more flavor than chicken breasts and they don’t dry out as easily. I use my sharp poultry shears to cut them into cubes.

Tortillas filled with chicken fajitas

The first step is browning the chicken, and by doing this you get flavorful bits in the bottom of the pan. Those beautiful bits of flavor help season the peppers and onions when you put those in. You developing flavor each step of the way. The salt and lime juice are what brings it all together in the end for the perfect juicy and flavorful bite.

one-pan chicken fajita skillet We enjoyed eating this skillet as is, with nothing else. But it would be delicious and Whole30 compliant and low carb over some cilantro lime cauliflower rice. If you are not doing a Whole30, it is amazing with regular white rice or even in a gluten free tortilla for a more traditional take.

Hand squeezing lime over chicken fajitas

Used in This Recipe:

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This post may contain affiliate links. Please read my disclaimer. 

5 from 3 votes

One-Pan Chicken Fajita Skillet

Print Recipe
This chicken fajita skillet is a one pan meal that tastes just like your favorite restraunt meal!
Prep Time:20 mins
Cook Time:20 mins
Total Time:40 mins

Ingredients

  • 2 Tbls Avocado Oil or olive oil
  • 1.5 lbs Chicken Thighs cubed
  • 1 tsp Salt
  • 2 Tbls Chili Powder
  • 1/2 tsp Cumin
  • 1 tsp Garlic Powder
  • 1/4 tsp Cayenne
  • 1/4 tsp Onion Powder
  • 1 tsp Dried Oregano
  • 2 cloves Garlic minced
  • 1 Red Bell Peppers seeded & sliced
  • 1 Green Bell Peppers seeded & sliced
  • 1 Orange Bell Pepper seeded & sliced
  • 1 Yellow Bell Pepper seeded & sliced
  • 1 Red Onion sliced
  • 2 Tbls Lime Juice fresh
  • 2 Tbls Cilantro

Instructions

  • Heat 1 Tbls oil in a large skillet over medium heat and add in the chicken, season with salt, chili powder, cumin, garlic powder, cayenne, oregano and onion powder
    Brown the chicken and cook until just done (about 7-10 minutes) Remove chicken from pan and set aside 
  • Add the remaining Tbls of oil and turn heat to medium/low and add in the peppers and onions
    Cook until soft and slightly caramelized (5-7 minutes) and then add in the garlic. Cook 1-2 more minutes and then add the chicken back in
  • Pour in the lime juice and season with a little more salt and let cook for 3-5 more minutes
    Chicken should be completely cooked through
  • Serve with cilantro and some lime wedges 

Notes

Serve with Cilantro Lime Cauliflower Rice to keep it Whole30 and Low Carb
Or with Gluten Free Tortillas for a more traditional meal 

Nutrition

Calories: 249kcal | Carbohydrates: 7g | Protein: 15g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 83mg | Sodium: 392mg | Potassium: 358mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1708IU | Vitamin C: 80mg | Calcium: 25mg | Iron: 1mg
Course: Main Course
Cuisine: Mexican
Keyword: chicken, clean eating, low carb, whole30
Servings: 8 servings
Calories: 249kcal
Author: Sara

February 2, 2020 · Leave a Comment

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