Let’s have a fajita fiesta. Yes? Yes.
If you’re ever looking for healthy dining out options a Mexican restaurant is always a good solution. (So long as you’re comfortable saying no to the cheese dip. You can do it. I have faith in you.) While they may cook with canola oil (not my favorite) a little isn’t the worst thing in the world. There are far worse choices you could make, amiright? My favorite order there is the fajitas. Skip the tortillas. Trust me. You won’t need them. Top the fajita meat and veggies with the shredded lettuce and pico de gallo that accompany every fajita order in every Mexican restaurant ever. Throw on some of that table salsa and order a dish of guacamole. (It’s extra and always worth it.) Boom. That’s a filling and good for you dinner.
Want to create this dish at home? Sure you do. You’ll love these Skillet Chicken Fajitas. They aren’t cooked in canola oil (I wouldn’t do that to you). Plus they’re Whole30, gluten free, dairy free, and sugar free.
Isn’t it weird that I have to say sugar free about fajitas? It’s amazing what people feel the need to put sugar in. Unfortunately the two most popular taco seasoning packets that you’ll find in the grocery store contain it. Why, friend?! Because everyone thinks everything needs sugar and it’s cheap. My Easy Taco Seasoning contains no sugar but I bet you knew that.
So of course you’ll be using that seasoning and PS you might as well just make a quadruple batch of it, throw it in a jar, and keep it on hand for whenever you’re making chicken.
These fajitas are crazy freakin’ delicious. I throw mine on Cilantro Lime Cauliflower Rice, Skillet Breakfast Potatoes, or a big bowl of lettuce. Whip up some Guacamole, Pico de Gallo, and then go to town on this ahhhmazing guilt free dinner.
Skillet Chicken Fajitas
Easy Taco Seasoning:
- 1 tsp chili powder
- 1/4 tsp paprika
- 1/4 tsp cumin
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/2 tsp dried oregano
Chicken, Onions, & Peppers
- 4 chicken breasts trimmed
- 4 tbsp olive oil
- 1 large onion
- 2 medium bell peppers I use one green and one red, orange, or yellow
- salt and pepper to taste
Optional Toppings: Guacamole, Pico de Gallo, fresh cilantro, green onions
Combine your Easy Taco Seasoning ingredients in a small bowl.
Slice your chicken into thin strips. Toss in a gallon Ziplock bag with 2 tablespoons of olive oil and Easy Taco Seasoning. Remove air from the bag and close tightly. Use your fingers to massage the chicken and make sure your marinade is evenly distributed. Set aside for 30 minutes or longer.
Cut off and discard the top of your peppers. Remove the seeds. Cut peppers into thin strips.
Cut onion into thin strips.
Heat 2 tablespoons of olive oil over medium high heat in a large skillet. Add the pepper and onion slices. Cook for 3 - 4 minutes until they're tender. Sprinkle with salt and pepper, remove from skillet, and set aside in another dish.
Add your chicken to the skillet. Cook on each side for 2 - 3 minutes. Chicken should have some charring.
When chicken is done add your onions and peppers back to the skillet and gently stir together.
Nutrition information does not include any additional toppings, tortillas, lettuce wraps, etc since there are so many ways to fajita and everyone does it differently! You can find nutrition info for Guacamole, Pico de Gallo, and Cilantro Lime Cauliflower Rice on those recipes.