Paleo, Whole30, Low Carb, GF, DF
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, like a happy dance in the kitchen kind of mark.
This is not a complicated recipe with lots of ingredients, the key is using real food to build flavor as you go along. I used chicken thighs for this reason. They, in my opinion, have more flavor than chicken breasts and they don’t dry out. They are also super easy to cube up when you use sharp poultry shears. 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.
We enjoyed eating this skillet as is, with nothing else. But it would be delicious and Whole30 compliant over some cilantro lime cauliflower rice. If you are not doing a Whole30, it would be great with regular white rice or even in a Siete tortilla for a more traditional take.
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One-Pan Chicken Fajita Skillet
- 2 Tbls Avocado Oil or olive oil
- 1.5 lbs Chicken Thighs cubed
- 1 tsp Salt
- 1 Tbls Chili Powder
- 1/2 tsp Cumin
- 1/2 tsp Garlic Powder
- 1/4 tsp Cayenne
- 1/4 tsp Onion Powder
- 2 cloves Garlic minced
- 2 Red Bell Peppers sliced
- 2 Green Bell Peppers sliced
- 1/2 Red Onion sliced
- 2 Tbls Lime Juice fresh
- 2 Tbls Cilantro
- 1 Avocado
- 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 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, but still nice and juicy.
- Serve topped with cilantro and avocado, and some lime wedges