Paleo Fajita Chicken
Bring bold, smoky flavors to your table with Paleo Fajita Chicken, a wholesome and vibrant recipe perfect for clean eating enthusiasts. This dish combines tender strips of marinated chicken, infused with zesty lime juice, smoked paprika, and ground cumin, with a colorful medley of bell peppers and onions, all sautéed to perfection for a flavorful, nutrient-packed meal. Crafted without processed additives, this paleo-friendly recipe is easy to prepare in under 40 minutes, making it ideal for busy weeknights. Garnished with fresh cilantro and perfect for serving on its own or alongside cauliflower rice, Paleo Fajita Chicken is a delicious and healthy way to satisfy your Tex-Mex cravings while staying true to your dietary goals.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 0.5 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 medium red bell pepper
- 1 medium yellow bell pepper
- 1 medium green bell pepper
- 1 medium yellow onion
- 2 tablespoons fresh cilantro
Instructions
Start by slicing the chicken breasts into thin strips and place them in a bowl.
In a small mixing bowl, whisk together 2 tablespoons of olive oil, lime juice, garlic powder, ground cumin, smoked paprika, chili powder, sea salt, and black pepper.
Pour the marinade over the sliced chicken, making sure each piece is coated. Cover the bowl and marinate for at least 15 minutes at room temperature or up to 2 hours in the refrigerator for more flavor.
While the chicken is marinating, prepare the vegetables. Cut the red, yellow, and green bell peppers into thin strips. Slice the onion into similar strips.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat.
Once the oil is hot, add the marinated chicken to the skillet, cooking for about 6-8 minutes, stirring occasionally, until the chicken is cooked through and slightly browned.
Remove the chicken from the skillet and set aside. In the same skillet, add the sliced onions and bell peppers.
Cook the vegetables for about 5-7 minutes, stirring frequently, until they are just tender and slightly charred.
Return the cooked chicken to the skillet with the vegetables. Toss everything together and cook for an additional 2-3 minutes to combine the flavors.
Remove the skillet from heat and garnish with fresh cilantro before serving.
Serve warm, and enjoy your Paleo Fajita Chicken!
Nutrition Facts
Calories |
1349 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.5 g | 78% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 1574 mg | 68% | |
| Total Carbohydrate | 50.0 g | 18% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 14.6 g | ||
| Protein | 148.2 g | 296% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 160 mg | 12% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 2519 mg | 54% | |
*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.
