30-Minute Chicken Fajitas
Quick and easy chicken fajitas for any night of the week!
Servings: 4 Servings
Calories: 396kcal
Ingredients
- 1/4 cup avocado oil*
- 1 pound boneless skinless chicken breasts cut into strips
- 2 teaspoons chili powder
- 1/2 teaspoon sea salt
- 1 medium yellow onion sliced
- 1 green bell pepper cored and cut into matchsticks
- 3 large cloves garlic minced
- 1 red bell pepper cored and cut into matchsticks
FOR SERVING
- Cooked rice or quinoa
- 6 to 8 Tortillas of choice
- 2 large avocados sliced
- 1 14-ounce can black beans, drained and rinsed
- 2 limes cut into wedges
Instructions
- Place the raw chicken in a mixing bowl along with 2 tablespoons of olive oil and the chili powder and sea salt. Use your hands to mix everything together so that the chicken is well-coated.
- Heat the remaining 2 tablespoons of oil in a large cast iron skillet over high heat. While the skillet is heating, chop the onion, peppers, and garlic.
- Add the sliced onion to the skillet and cook, stirring occasionally, until the sides begin to brown, about 2 to 3 minutes. Add the peppers and saute, stirring occasionally until peppers reach desired doneness, about 6 to 8 minutes. Add the garlic and continue cooking until fragrant, about 1 to 2 minutes.
- While the peppers are cooking, heat a separate skillet over medium and add the chicken. Cook, untouched for 2 minutes. Flip the strips of chicken and continue cooking, flipping every 2 minutes or so, until chicken is completely cooked through, about 6 to 8 minutes total.
- Once both the peppers and chicken are cooked, combine the two in one skillet. Serve chicken fajitas as desired - in tortillas with avocado, or over a bed of rice and beans.
Notes
*You can also use olive oil or grapeseed oil.
Nutrition
Serving: 1Serving | Calories: 396kcal | Carbohydrates: 30g | Protein: 30g | Fat: 17g | Fiber: 9g