These Skillet Chicken Fajitas are a quick, easy, gluten-free and paleo dinner. They’re perfect for busy nights!
Thanks to Zaycon Fresh for providing me with a case of chicken breasts. All opinions are my own.
Happy Friday friends! What a week! It started out perfect here in Colorado. Warm weather and lots of sun. I even got out for a couple of afternoon hikes. Then come Thursday morning the cold, wet, snowy weather moved in. Can you believe it, SNOW in the middle of April…such is spring living here. Today hasn’t been much better, but hopefully the sun will be back tomorrow. Until then there won’t be any grilling going on, but there will be these fabulous Skillet Chicken Fajitas!
Chicken breasts are a staple item around our house. We use them in everything from salads, pasta dishes, casseroles, and one of my favorite ways, fajitas! A few weeks ago I was fortunate enough to receive a case of Zaycon Fresh Chicken Breasts. If you’ve never heard of them they’re a farm to consumer company. I love that they skip the middle man so you can be sure you are getting the freshest quality products.
Picking up my case of chicken was a smooth and organized process. To be honest it was a lot less stressful than standing in line at the grocery store. I simply drove to the pickup location (which was only a few miles from my house), pulled up to the delivery truck, gave the driver my name, and he loaded my case of chicken into the trunk of my car. The whole process took maybe 2 minutes and I didn’t even have to get out of the car!
So now that I had 40 glorious pounds of quality chicken breasts, I needed to get them in the freezer and figure out the first thing I was going to cook. Here’s where the skillet chicken fajitas come into play.
The recipe for these chicken fajitas is one that my mom has always used. I made a couple changes, but nothing major. The fajitas use all natural and simple ingredients. No premixed seasoning packets, just a few basic spices and a whole lot of flavor!
If you are gluten-free or following a Paleo diet these fajitas just happen to be both. How you serve the skillet chicken fajitas is up to you. I enjoyed mine in lettuce cups the first night topped with homemade pico de gallo and on top of a salad the next night. My husband prefers more carbs with his dinner so he had his in tortillas.
With Cinco de Mayo coming up and busy end of the school year nights, these skillet chicken fajitas are perfect for serving. They only require the use of one cast iron skillet and they cook up super fast! If you love fresh and flavorful chicken fajitas this easy skillet version is just what you need!
Yields 4 servings
Easy, delicious, one skillet chicken fajitas with peppers and onions!
20 minPrep Time
10 minCook Time
30 minTotal Time
Save RecipeIngredients
- 1 pound Zaycon Fresh Chicken Breasts , sliced thinly
- 2 tablespoons fresh cilantro or parsley if you don't like cilantro
- 2 teaspoons extra virgin olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon hot sauce (optional)
- 1/2 teaspoon chili powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground cumin
- Juice of half a lime
- 2 teaspoons extra virgin olive oil
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1/2 of a yellow onion, thinly sliced
- 1 teaspoon chili powder
- 1/2 teaspoon kosher salt
Instructions
- In a large bowl combine all of the chicken fajita ingredients minus the lime juice and the pepper and onion ingredients.
- Toss the thinly sliced chicken in the marinade until coated, cover, and refrigerate for 15-30 minutes.
- Preheat a 12 inch cast iron skillet over high heat with 2 teaspoons of the oil.
- When the skillet is hot add in the sliced peppers, onion, chili powder, and 1/2 teaspoon of salt.
- Saute the peppers and onions for about 4 minutes or until they are golden and have softened slightly.
- Remove the peppers and onions from the skillet onto a plate and set aside.
- Add another 2 teaspoons of oil to the hot skillet.
- Add in the chicken fajita mixture and saute until the chicken is cooked through and no longer pink.
- Add the peppers and onions back into the skillet along with the juice of half a lime.
- Cook everything for another minute then serve immediately.
- Serve the fajitas in lettuce cups or on tortillas and top with pico de gallo if desired.
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