Easy Chicken Fajita Skillet
Sizzle up weeknight dinners with this vibrant and flavorful Easy Chicken Fajita Skillet! Packed with tender strips of seasoned chicken, a colorful medley of sautéed bell peppers, and onions, this one-pan wonder comes together in just 35 minutes. Featuring a homemade fajita seasoning blend of chili powder, paprika, cumin, and more, each bite bursts with smoky, zesty goodness, complemented by a splash of fresh lime juice for a tangy finish. Perfect for wrapping in warm tortillas or serving as a low-carb standalone dish, this recipe is a quick, wholesome crowd-pleaser. Garnish with fresh cilantro for an extra pop of color and flavor, and transform your table into a fiesta of savory joy!
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Recipe Information
Ingredients
- 1.5 pounds chicken breasts
- 2 tablespoons olive oil
- 3 medium bell peppers (mixed colors: red, yellow, green)
- 1 large yellow onion
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons lime juice
- 2 tablespoons fresh cilantro (optional, for garnish)
- 8 small tortillas (optional, for serving)
Instructions
Slice the chicken breasts into thin strips and set aside.
Core, seed, and slice the bell peppers into thin strips. Slice the onion thinly as well.
In a small bowl, mix together the chili powder, paprika, cumin, garlic powder, onion powder, dried oregano, salt, and black pepper to make the fajita seasoning.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add the chicken strips to the skillet and sprinkle half of the fajita seasoning over the chicken. Cook for 5-7 minutes, stirring occasionally, until the chicken is fully cooked and no longer pink. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil, followed by the sliced bell peppers and onion. Sprinkle the remaining fajita seasoning over the vegetables and cook for 6-8 minutes, stirring occasionally, until the vegetables are tender but still slightly crisp.
Return the cooked chicken to the skillet with the vegetables. Stir everything together and pour in the lime juice. Cook for 1-2 minutes until heated through.
Remove from heat and garnish with freshly chopped cilantro, if desired.
Serve immediately with warm tortillas or as a standalone dish. Enjoy!
Nutrition Facts
Calories |
2632 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.4 g | 101% | |
| Saturated Fat | 19.3 g | 97% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 559 mg | 186% | |
| Sodium | 4525 mg | 197% | |
| Total Carbohydrate | 225.4 g | 82% | |
| Dietary Fiber | 29.3 g | 105% | |
| Total Sugars | 30.9 g | ||
| Protein | 239.8 g | 480% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 505 mg | 39% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 1604 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
