Today, we're cooking fajitas at home in a big cast iron skillet. This Mexican-inspired dinner is packed with flavor! Fajitas are simple to make and the whole family will love them! This dairy-free and grain-free recipe is perfect for your whole family.
The marinated chicken is so juicy, and the colorful bell peppers and onions add the perfect amount of sweetness and crunch. We could eat these fajitas every day!
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What You Need:
- Boneless and Skinless Chicken Breasts
- Olive oil
- Onion: one or two big yellow, white, or red onions
- Limes: you can use limes or make it extra special with key limes!
- Bell Peppers: we tend to go with an assortment of red, green, and orange bell peppers.
- Homemade Fajita Seasoning: chili powder, paprika, garlic powder, cumin, cayenne pepper, salt and black pepper.
- Tortillas: Standard wheat tortillas. Or, we like Siete tortillas. They are grain-free and taste great. You can pick them up at your grocery store.
Instructions
To grill chicken on the stovetop, follow these easy instructions. If you are cooking on an outdoor grill, preheat the grill to high.
Before you begin, be aware that cooking these chicken fajitas on the stove could potentially produce a lot of smoke in your kitchen. Turn on the fan above your stove or open a nearby window. Good kitchen ventilation is important!
- Combine all the spices and seasonings in a medium-sized bowl or zip-top bag. Add the oil, chicken breasts, and the juice of one lime to the mixture and stir or shake to coat the chicken thoroughly.
- Seal the bag or cover the bowl and place it in the refrigerator to marinate for 20 to 60 minutes.
- While the chicken is marinating, trim and thinly slice a large onion and bell peppers.
- After marinating, heat a tablespoon of oil over medium-high heat in a large skillet. Remove the chicken from the marinade, shaking off any excess, and place it in the hot skillet. Season with salt and pepper to taste.
- Sear the chicken for about 5-6 minutes on one side, then flip and continue cooking until the chicken is thoroughly cooked and no longer pink in the center, approximately another 5 minutes.
- While the chicken is cooking, heat a separate large skillet over medium heat. Add another tablespoon of oil and cook the onions and peppers, stirring occasionally, until they are tender and slightly charred on the edges.
- Once the chicken is done, remove it from the skillet and let it rest for five minutes. This allows the juices to redistribute and keeps the chicken moist.
- Slice the chicken into thin strips. Serve the chicken and sautéed vegetables hot with warm tortillas, additional lime wedges, and your choice of toppings such as sour cream, salsa, guacamole, cheese, and fresh cilantro.
Our Favorite Toppings
- Cilantro
- Lime wedges
- Sour cream
- Guacamole
- Mango Pico de Gallo
- Sliced avocado
- Diced or sliced jalapeno peppers
Substitutions
- Seasoning: Open a package of taco seasoning and use it instead of the fajita seasoning.
- Vegetarian Option: Easily accommodate any vegan family members or guests by making veggie fajitas. Use small, peeled, and diced zucchini in place of the meat. Marinate it in a separate batch of spices and sauté in a hot skillet for about 3 minutes, tossing every minute until tender.
- Tortilla Alternative: For a fresh and crunchy alternative to traditional tortillas, consider using Boston bib lettuce or romaine lettuce leaves.
What Goes with Fajitas?
Accompany your fajitas with refried beans, steamed rice, and a stack of warm tortillas. For a burst of sweetness, add a bowl of Mango Pico de Gallo.
Don't forget to try my mom's Spanish Rice Recipe.
Growing up, Spanish rice was a staple in our household. My mom, from Havana, Cuba, always had a knack for cooking up a delicious pot of rice.
Equipment Needed
Equipment can have a big impact on how a recipe turns out. I'm using a cast-iron grill pan with a silicon handle.
If you don't have a cast-iron skillet, use a heavy-bottomed 10 or 12-inch pan.
How to Store Leftovers
Store the fajitas In an airtight container for 2-3 days in the refrigerator. Heat in aluminum foil in a 350-degree oven for 10 minutes to reheat. You can also heat them in a hot skillet for a few minutes.
Summary
Mexican-inspired chicken fajitas are packed with flavor. Made with fresh ingredients and homemade seasoning, this easy weeknight dinner is ready in 30 minutes.
The vibrant colors of the bell peppers and the moist chicken breast are well-seasoned and seared to perfection on the stovetop.
Our favorite fajita toppings are guacamole, Pico de Gallo, and fresh cilantro. On the side black beans and rice, lemon wedges, and your favorite tortillas. We use gluten-free Siete tortillas made with almond flour.
These skillet chicken fajitas are gluten-free.
"📖 Recipe"
Skillet Chicken Fajitas
Ingredients
FOR THE MARINADE
- 2 teaspoons chili powder
- ½ teaspoon sweet paprika
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- ¼ teaspoon cayenne pepper (add more for heat)
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ⅓ cup olive oil
- juice of 1 lime
FOR THE CHICKEN AND VEGETABLES
- 1 ½ pounds boneless, skinless chicken breasts pasture-raised or organic chicken
- 2 tablespoons olive oil
- 1 large or 3 small onions, any color
- 3 bell peppers
- 2 limes, cut into wedges for serving
- cooking spray
FOR THE TORTILLAS
- 6-8 tortillas
Instructions
- Combine all the spices and seasonings in a medium-sized bowl or zip-top bag. Add the oil, chicken breasts, and the juice of one lime to the mixture and stir or shake to coat the chicken thoroughly.
- Seal the bag or cover the bowl and place it in the refrigerator to marinate for 20 to 60 minutes.
- While the chicken is marinating, trim and thinly slice a large onion and bell peppers.
- Heat a tablespoon of oil over medium-high heat in a large skillet. Remove the chicken from the marinade, shaking off any excess, and place it in the hot skillet. Season with salt and pepper.
- Sear the chicken for about 5-6 minutes on one side, then flip and continue cooking until the chicken is thoroughly cooked and no longer pink in the center, approximately another 5 minutes.
- While the chicken is cooking, heat a separate large skillet over medium heat. Add another tablespoon of oil and cook the onions and peppers, stirring occasionally, until they are tender and slightly charred on the edges.
- Once the chicken is done, remove from the skillet and let rest for five minutes.
- Slice the chicken into thin strips. Serve the chicken and sautéed vegetables hot with warm tortillas, additional lime wedges, and your choice of toppings such as sour cream, salsa, guacamole, cheese, and fresh cilantro.
Notes
SUBSTITUTIONS
- Seasoning: Open a package of taco seasoning and use it instead of the fajita seasoning.
- Vegetarian Option: Easily accommodate any vegan family members or guests by making veggie fajitas. Use small, peeled, and diced zucchini in place of the meat. Marinate it in a separate batch of spices and sauté in a hot skillet for about 3 minutes, tossing every minute until tender.
- Tortilla Alternative: For a fresh and crunchy alternative to traditional tortillas, consider using Boston bib lettuce or romaine lettuce leaves.
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
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