Paleo Chicken Fajitas
Transform your weeknight dinners with these vibrant Paleo Chicken Fajitas—a flavorful, healthy twist on a Tex-Mex classic that's perfect for lovers of clean eating. Featuring juicy, marinated chicken breast strips and a medley of crisp red, yellow, and green bell peppers, these fajitas are spiced to perfection with a tantalizing blend of chili powder, cumin, paprika, and fresh lime juice. Quick to prepare, with just 15 minutes of prep and cook time each, this gluten-free, dairy-free recipe is ideal for busy families or paleo enthusiasts. Garnished with fresh cilantro and optionally paired with creamy avocado slices, these fajitas deliver bold flavor and beautiful presentation, all while being light and nourishing. Serve directly from the skillet for a sizzling, restaurant-style experience that’s irresistibly good!
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Recipe Information
Ingredients
- 1.5 pounds boneless, skinless chicken breasts
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 large green bell pepper
- 1 large onion
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 1.5 teaspoons chili powder
- 1 teaspoon cumin
- 0.5 teaspoon garlic powder
- 0.5 teaspoon paprika
- 0.5 teaspoon dried oregano
- 1 teaspoon sea salt
- 0.5 teaspoon ground black pepper
- 0.25 cup cilantro
- 1 optional avocado
Instructions
Slice the chicken breasts into thin strips, approximately 1/4 inch thick, and set them aside.
Slice the red, yellow, and green bell peppers into thin strips. Also, slice the onion into thin strips.
In a large mixing bowl, combine the olive oil, lime juice, chili powder, cumin, garlic powder, paprika, dried oregano, sea salt, and ground black pepper. Mix well to form the marinade.
Add the sliced chicken to the marinade, ensuring each piece is well-coated. Let it sit for 10 minutes for the flavors to meld.
Heat a large skillet over medium-high heat. Once hot, add the marinated chicken, cooking for about 3-4 minutes until lightly browned. Remove the chicken from the skillet and set aside.
In the same skillet, add the sliced peppers and onion. Cook, stirring frequently, for about 5-7 minutes or until the vegetables are tender-crisp.
Return the chicken to the skillet with the vegetables. Cook for an additional 3 minutes, stirring to ensure everything is well combined and heated through.
Garnish the fajitas with freshly chopped cilantro before serving.
Optional: Serve with sliced avocado on the side for extra flavor and texture.
Nutrition Facts
Calories |
1950 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.7 g | 107% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 578 mg | 193% | |
| Sodium | 2934 mg | 128% | |
| Total Carbohydrate | 73.6 g | 27% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 20.9 g | ||
| Protein | 222.5 g | 445% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 220 mg | 17% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 3898 mg | 83% | |
*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.
