Healthy Skillet Chicken Fajitas

Healthy Skillet Chicken Fajitas

These healthy skillet chicken fajitas are ready in 25 minutes, packed with protein, and made in one pan with juicy seasoned chicken, peppers, and onions. The skillet method gives the chicken a better sear and keeps the vegetables tender-crisp, making this one of the easiest healthy weeknight dinners.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Total Time 25

Serving servings

Ingredients

Chicken Fajitas:

3 medium chicken breasts, skinless and boneless
1 tablespoon olive oil
1 large yellow onion, thinly sliced
3 large bell peppers, red, yellow, green, thinly sliced
1 large lime, or more
¼ cup fresh cilantro, roughly chopped
Optional Toppings: salsa, pico de gallo, avocado, guacamole, sour cream, cheese
Serving: cooked white or brown rice, in a salad, or taco style with 8 – 10 tortillas, corn, almond flour, chickpea flour, flour, or whole wheat

Fajita Seasoning:

2 teaspoon chili powder
2 teaspoon ground cumin
1 teaspoon garlic powder
½ teaspoon paprika
½ teaspoon salt
½ teaspoon pepper

Instructions

Prepare Fajita Seasoning: Mix chili powder, cumin, garlic powder, paprika, salt, and pepper in a small bowl. Set aside.
Season Chicken: Pat the chicken dry with paper towels. Rub half of the seasoning onto both sides of the chicken. Save the rest for the veggies.
Sear Chicken: Heat olive oil in a large sauté pan over medium heat. Add seasoned chicken breasts and sear for 7 – 8 minutes on each side until cooked through. Remove from pan and let rest on a plate for 5 minutes.
Cook Onions and Peppers: In the same pan, add sliced onions and bell peppers (no need to clean it). Sprinkle the remaining seasoning over them and sauté for 4–5 minutes until soft.
Slice Chicken: Thinly slice the chicken after it rests for 5 minutes.
Combine Everything: Add the sliced chicken back into the pan with the veggies. Squeeze lime juice over it and stir in the chopped cilantro.
Serve: Enjoy the fajitas with rice, on a salad, or in tacos. Warm the tortillas before serving. Add optional toppings like mango habanero salsa, corn mango avocado salsa, pico de gallo, avocado, 4-ingredient guacamole, sour cream, and cheese.

Notes

Rest the Chicken: This is my #1 tip for juicy chicken fajitas. To keep the chicken tender and juicy, allow it to rest for a few minutes before slicing.

Storing: Cool the fajitas to room temperature before storing. Keep them in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

Freezing: You can freeze chicken fajitas! Just cook and cool them first, then store in an airtight container or freezer bag. When ready to eat, thaw in the fridge overnight and reheat in a pan or microwave.

Reheating: Reheat refrigerated fajitas in a pan over medium heat or in the microwave in 1-minute intervals. For frozen fajitas, thaw in the fridge overnight before reheating using the same methods.

Chicken Substitution: Swap with shrimp, tofu, or lean beef.

Olive Oil Substitution: Substitute with avocado oil or coconut oil.

Fajita Seasoning Substitution: Use taco seasoning or a mix of paprika, cumin, and garlic powder.

Bell Peppers Substitution: Try other veggies like mushrooms, zucchini, or yellow summer squash.

The nutritional information below does not include rice, tortillas, or salad.

Nutrition

Course Dinner, Lunch

Cuisine Mexican

DID YOU MAKE THIS RECIPE?Please leave a comment and star rating on this post and tag @HealthfulBlondie on Instagram & hashtag it #healthfulblondie!