Skillet Chicken Fajitas (Whole30 + Paleo)
Easy one-skillet recipes have been the name of the game around here for the last few weeks and I’m not even made about it! I've been really into sharing one-skillet recipes lately because (full transparency) nine times out of ten, when I cook, I'm only using one pan.
I really don’t like using too many dishes when I cook because it means more fuss and more clean up. If I can use one pot or one pan to cook the entire meal, or the majority of the meal, then I consider that a definite win in my book. It’s not uncommon for me to cook dinner with only my trusty Lodge cast iron skillet and a sheet pan for roasting veggies as a side. It means I spend less time in the kitchen and more time doing other things, like spending time with my fiancé, playing with the dog, binge watching Netflix…you get my point.
During the week, when life can feel a bit hectic and crazy, I truly believe that it’s more important than ever to eat healthy meals that consist of real whole foods. Fueling up on good food during the week keeps you feeling your best, which means that you’re better able to handle the stressors that come up from your job, relationships, and just life in general.
The ironic thing is that weeknights are also notorious for being some of the craziest times of the week. Whether you’re a young professional, student, or mom, we have all felt the pressure that comes from having a packed schedule and absolutely no earthly idea of what to cook for dinner.
That's why I love sharing recipes that are simple, under thirty minutes, and easy for anyone to make. You don’t need to have gone to culinary school to get in the kitchen and make the recipes I’m sharing with you. Sure there is a time and place to get a little fancy and try something new, but not every meal has to be complicated to be good. In fact, I’d say that some of the simplest meals are usually the best.
I've got recipes for every single day of the week on the blog and this recipe for Skillet Chicken Fajitas is the one you need when you’ve only got thirty minutes to spare on a Wednesday night before church, soccer practice, or that group meeting with your classmates. Besides, who doesn’t love a good chicken fajita? There’s pretty much nothing like well seasoned chicken, peppers, and onions. It sounds simple (and it is!) but it’s just the best combination of flavors!
This entire recipe will take you under thirty minutes and you can even do some prep before hand to make things even simpler.
Here’s a couple hacks for this recipe that will make it next level easy:
Season your chicken the night before with all of the seasonings and let it hang out in the fridge until you’re ready to cook.
Slice the peppers and onions the night before.
Really pinched for time? Make the entire recipe the day before and reheat in the oven or on the stove top when you’re ready.
Have a large family? Make a double batch of this recipe so you’ll have plenty left over for lunch the next day!
I know you’ll love this recipe as much as we do and I’m sure it will become a fast favorite in your house! Need even more quick and easy weeknight dinner inspiration? Try these delicious reader favorites!
Skillet Chicken Fajitas
1 pound chicken breast, cut into strips
1 tbsp lime juice
1/2 tbsp cumin
1 tsp garlic powder
1/4 tsp crushed red pepper flakes, optional
1 tsp dried oregano
1 tsp paprika
1 tsp cocoa powder
1 tsp chili powder
1/4 tsp black pepper
1 tsp salt (plus more to taste)
1/4 cup green bell pepper, sliced in strips (julienned)
1/4 cup yellow bell pepper, sliced in strips
1/4 cup orange bell pepper, sliced in strips
1/2 a white onion, sliced
chopped cilantro, red onion, jalapeño, and sliced lime for garnish
In a large bowl, combine the chicken, spices, and lime juice. Stir until the chicken is well coated and set aside.
In a large skillet, sauté the peppers and onions over medium-high heat until they are tender yet slightly crisp. It should take you around 3-4 minutes.
Remove the peppers and onions from the skillet and set aside. In the same skillet, cook the chicken over medium-high heat until it is no longer pink. Roughly 5-6 minutes. Return the peppers and onions to the pan and cook until they are well heated.
Garnish the fajitas with sliced jalapeño, lime juice, and chopped cilantro. Serve immediately over mixed greens or in your favorite tortillas!