Whole30 Fajita Chicken
Transform weeknight dinners with this irresistible Whole30 Fajita Chicken recipe! Bursting with bold flavors, this healthy dish combines juicy marinated chicken strips, sautéed rainbow bell peppers, and tender onions, all cooked to perfection in a single skillet. Seasoned with a zesty blend of chili powder, cumin, garlic powder, and lime juice, the fajitas are as nutritious as they are delicious—perfect for Whole30 enthusiasts and anyone looking for a wholesome, low-carb meal. Ready in just 45 minutes, this recipe is topped off with fresh cilantro for a bright finish and served optionally with creamy avocado slices for added indulgence. Easy, customizable, and loaded with flavor, these fajitas make a vibrant centerpiece for healthy eating!
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 3 large Bell peppers (assorted colors)
- 1 large Onion
- 3 tablespoons Olive oil
- 2 tablespoons Lime juice
- 1 tablespoon Chili powder
- 1 teaspoon Cumin
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Fresh cilantro
- 2 medium Avocado (optional)
Instructions
Start by prepping your ingredients. Slice the chicken breasts into thin strips. Set aside.
Slice the bell peppers and onion into thin strips, keeping them separate from the chicken.
In a small bowl, combine the lime juice, chili powder, cumin, garlic powder, paprika, salt, and black pepper. Mix well to create your marinade.
Place the chicken strips in a large bowl and pour the marinade over them. Toss to ensure all the chicken is coated. Let it marinate for at least 10 minutes while you prepare the vegetables.
Heat 1.5 tablespoons of olive oil in a large skillet over medium-high heat.
Add the marinated chicken to the skillet in a single layer and cook for about 5-7 minutes until browned and cooked through, stirring occasionally. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1.5 tablespoons of olive oil. Add the sliced bell peppers and onions.
Cook the vegetables for 8-10 minutes until they are soft and slightly caramelized, stirring occasionally.
Once the vegetables are cooked, return the chicken to the skillet and toss everything together. Cook for an additional 2-3 minutes to warm the chicken through and allow the flavors to meld.
Remove from heat and sprinkle fresh cilantro on top before serving.
Optional: Serve with sliced avocado for added creaminess and healthy fats.
Nutrition Facts
Calories |
428 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.9 g | 32% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 597 mg | 26% | |
| Total Carbohydrate | 22.3 g | 8% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 7.7 g | ||
| Protein | 30.8 g | 62% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 65 mg | 5% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 976 mg | 21% | |
*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.
