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30-Minute Chicken Fajitas - a low-fuss healthful meal | TheRoastedRoot.net #dinner #recipe #paleo
30-Minute Chicken Fajitas
Course: Main Course
Servings: 4 people
Author: Julia
  • 1/4 cup grapeseed or olive oil (see note)*
  • 1 pound boneless skinless chicken breasts cut into strips
  • 2 teaspoons chili powder
  • 1 teaspoon sea salt
  • 1 green bell pepper cored and cut into matchsticks
  • 1 red bell pepper cored and cut into matchsticks
  • 1 medium yellow onion sliced
  • 3 large cloves garlic minced
  • Cooked rice or quinoa
  • 6 to 8 Tortillas of choice
  • 1 to 2 large avocados sliced
  • 1 14-ounce can black beans drained and rinsed
  • 2 limes cut into wedges
  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

Recipe Notes

*To make this recipe paleo, use grapeseed, almond, algae, or coconut oil for cooking.