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One-Pan Chicken Fajita Skillet

This chicken fajita skillet is a one pan meal that tastes just like your favorite restraunt meal!
Course Main Course
Cuisine Mexican
Keyword chicken, clean eating, low carb, whole30
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8 servings
Calories 249kcal
Author Sara


  • 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


  • 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 


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


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