Whole30 Chicken Fajitas
Elevate your weeknight dinner with Whole30 Chicken Fajitas—a vibrant, healthy twist on the classic Tex-Mex dish. This recipe features tender strips of marinated chicken breast, colorful bell peppers, and sweet onions sautéed to perfection in avocado oil and aromatic spices like smoked paprika, cumin, and chili powder. Wrapped in crisp romaine lettuce leaves instead of tortillas, these fajitas are not only gluten-free but completely Whole30-compliant, making them perfect for those following a clean-eating lifestyle. Fresh cilantro and a squeeze of lime add a refreshing finishing touch, while the quick 15-minute prep and 20-minute cook time ensure this dish is a stress-free winner. Perfectly balanced in flavor, texture, and nutritional value, these chicken fajitas are sure to become a go-to recipe for flavorful, guilt-free meals!
Log this recipe in SnapCalorie
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 white onion
- 3 tablespoons avocado oil
- 1 whole lime
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro
- 8 whole romaine lettuce leaves
Instructions
Begin by slicing the chicken breasts into thin strips, about 1/2 inch thick.
Slice the red, yellow, and green bell peppers into thin strips, discarding the seeds and stems. Slice the onion in a similar manner.
In a large bowl, combine the chicken strips with 2 tablespoons of avocado oil, lime juice squeezed from the lime, garlic powder, ground cumin, smoked paprika, chili powder, salt, and black pepper. Toss well to coat the chicken evenly with the spices.
Heat the remaining 1 tablespoon of avocado oil in a large skillet over medium-high heat.
Add the sliced onions to the skillet, stirring occasionally for about 2-3 minutes until they start to soften.
Add the sliced bell peppers to the skillet and continue to cook for another 5 minutes until the peppers and onions are tender and slightly caramelized.
Push the vegetables to the side of the skillet and add the marinated chicken strips. Cook for about 6-7 minutes, turning occasionally until the chicken is cooked through and has a nice sear.
Mix the chicken with the vegetables, ensuring everything is well combined and reheated.
Remove the skillet from the heat and stir in the chopped fresh cilantro.
Serve the chicken fajitas hot by spooning the chicken and vegetable mixture onto whole romaine lettuce leaves, acting as taco shells.
Enjoy your Whole30-compliant chicken fajitas!
Nutrition Facts
Calories |
1784 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.8 g | 87% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 578 mg | 193% | |
| Sodium | 2949 mg | 128% | |
| Total Carbohydrate | 68.1 g | 25% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 20.6 g | ||
| Protein | 221.6 g | 443% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 246 mg | 19% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 3603 mg | 77% | |
*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.
