• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cooking in The Keys
  • Blog
  • Recipe Index
  • About
  • Contact
menu icon
go to homepage
  • Blog
  • Recipe Index
  • About
  • Contact
  • Follow

    • Email
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Blog
    • Recipe Index
    • About
    • Contact
  • Follow

    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Meats

    Paleo Chicken Fajitas

    Published: Aug 21, 2022 · Modified: Oct 23, 2022 by Felice Kaufman · Leave a Comment

    Jump to Recipe Print Recipe
    chicken fajitas

    Today we're cooking Chicken Fajitas right on the stovetop in a Lodge cast-iron skillet. Mexican-inspired fajitas are packed with flavor and simple to make. The chicken is so juicy, and the peppers and onions add the perfect amount of sweetness and crunch. We could eat these fajitas every day! Top with guacamole, pico de gallo, or salsa and you have a terrific healthy Paleo meal.

    grilled chicken fajitas

    This recipe is perfect for Paleo, Whole 30, Gluten-Free, Dairy-Free, and Kaufmann Phase One diets.

    What You Need:

    chicken fajitas
    • Boneless and Skinless Chicken Breasts: Pasture-raised or organic chicken is best. Try to get chickens that were not fed antibiotics.
    • Olive oil: we prefer to cook with organic olive oil or avocado oil.
    • Onion: one big yellow, white, or purple onion.
    • Limes: you can use limes or make it extra special with key limes!
    • Bell Peppers: an assortment of colored bell peppers: red, orange, yellow, green.
    • Seasonings: chili powder, paprika, garlic powder, cumin, salt, pepper.

    Paleo Approved Tortillas

    We like Maria and Ricardo's and tortillas. They are Paleo Certified, Keto Certified, and Certified Gluten Free. We picked them up at Sprouts Farmers Market.

    maria and ricardo grain free tortillas

    How's Your Ventilation?

    Before you start, 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!

    Instructions

    To cook chicken fajitas on the stovetop, follow these easy instructions.

    make chicken fajitas
    1. Place all the spices and seasoning in a medium-sized bowl or zip-top bag. Add the oil, chicken breasts and the juice of one lime; mix.
    2. Cover the bowl or seal the bag and refrigerate for 20 to 60 minutes.
    3. While the chicken is marinating, trim and thinly slice a large onion and bell peppers.
    4. Spray a cast-iron grill pan or heavy-bottomed skillet with cooking spray. Heat over medium-high heat, until hot, but not smoking.
    5. Shake the excess marinade off the chicken and place it in the hot pan. Season with salt and pepper. Let cook for about 5-6 minutes/side. Turn over and cook until chicken is no longer pink inside about 5 minutes.
    6. In a separate large skillet, cook the onions and peppers over medium-high heat until wilted and slightly crispy on the edges.
    7. Let chicken rest five minutes after removing from pan to allow juices to distribute.
    8. Serve hot with tortillas and toppings.

    Should I Pound the Chicken Breasts?

    Pound the chicken if you desire. For these fajitas, we're using organic chicken breasts and they are very fresh, so we didn't pound them. When you pound chicken breasts, the meat can be tenderized, but it also takes up more space in the pan. Sometimes a one-pan meal can turn into batch cooking if the chicken is too thin. Either way, it will work out just fine. In another recipe for Pan-Seared Chicken recipe, I gently pounded the chicken breasts, if you'd like to look.

    Toppings

    Chicken Fajitas can be customized by using whichever toppings you prefer.

    • Cilantro
    • Lime wedges
    • Guacamole (homemade)
    • Pico de Gallo
    • Sliced avocado
    • Diced or sliced jalapeno peppers
    • Hot sauce (such as Cholula)

    Substitutions

    If one of your family members or guests prefers to eat a vegan diet, you can easily accommodate and make vegan fajitas using small zucchinis. Peel the zucchini, dice it up, and marinate in a separate batch of marinating spices. Sauté in a hot skillet for about 3 minutes, tossing every minute or so until tender.

    Equipment Needed

    lodge cast iron grill pan

    Equipment can have a big impact on how a recipe turns out. I am using a Lodge cast-iron grill pan to make these chicken fajitas. I also used a 12" skillet to cook the peppers and onions. You can pick them both up at your local Target or Walmart. Because the pans get so hot, the slip-on handle is a very good accessory. It is made from silicon. If you don't have a cast-iron skillet, no problem. Use a heavy-bottomed 10 or 12-inch pan.

    How to Store Leftovers

    The fajitas should be good for 2-3 days in the refrigerator. If they are all wrapped in tortillas, pack each one in an aluminum foil packet. Microwave for 30 seconds to reheat. You can also place them in a preheated oven for 10 minutes.

    chicken fajitas

    TOP TIP

    Make sure you get organic or pasture-raised chicken. At the very least, look for chicken that wasn't fed antibiotics.

    Cooking chicken fajitas in a cast iron skillet is a great meal that everyone loves. Try it and let me know what you think in the comments below.

    paleo-chicken-fajitas
    Print Recipe

    Paleo Chicken Fajitas

    Mexican-inspired chicken fajitas are packed with flavor and simple to make. The vibrant colors of the bell peppers and the moist chicken are well-seasoned and seared to perfection on the stovetop. Top with guacamole, pico de gallo, or salsa and you have a terrific healthy meal.
    Prep Time10 mins
    Cook Time15 mins
    Total Time25 mins
    Course: Dinner, Entrees, Lunch, Main Course, Meats
    Cuisine: American, Mexican
    Diet Type: Gluten Free
    Servings: 4 servings
    Calories: 462.3kcal
    Author: Felice Kaufman

    Ingredients

    FOR THE MARINADE

    • 2 teaspoons chili powder
    • ½ teaspoon sweet paprika
    • 1 teaspoon garlic powder
    • 1 teaspoon ground cumin
    • 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 yellow or red onions
    • 3 bell peppers
    • 2 limes for serving
    • cooking spray

    FOR THE TORTILLAS

    • 6-8 Paleo tortillas

    Instructions

    • Place the marinade ingredients in a medium-sized bowl or zip-top bag. Add the chicken breasts and the juice of one lime.
    • Cover the bowl or seal the bag and refrigerate for 20 to 60 minutes.
    • While the chicken is marinating, trim and thinly slice a large onion and bell peppers.
    • Spray a cast-iron grill pan or heavy-bottomed skillet with cooking spray. Heat over medium-high heat, until hot, but not smoking. (If you have to do 2 batches, wipe the pan out with a paper towel between batches.)
    • Shake the excess marinade off the chicken and place it in the hot pan. Season with salt and pepper. Let cook for about 5-6 minutes/side. Cook until chicken is no longer pink inside, about 5 minutes.
    • In a separate large skillet, heat 2 tablespoons of oil over medium-high heat. Add onions and peppers and season with salt and pepper.
    • Let the chicken rest five minutes after removing it from the pan to allow juices to distribute. Season with fresh lime juice.
    • Serve hot with tortillas and toppings.

    Notes

    OPTIONAL TOPPINGS:
    • Cilantro
    • Lime wedges
    • Guacamole (homemade)
    • Pico de Gallo
    • Sliced avocado
    • Diced or sliced jalapeno peppers
    • Hot sauce (such as Cholula)
    These Paleo Chicken Fajitas cook right on the stove in a cast-iron skillet. The chicken is so juicy, and the peppers and onions add the perfect amount of sweetness and crunch. We could eat these fajitas every day!
    FOR THE TORTILLAS
    Our new find is Maria and Ricardo's and tortillas. They are Paleo Certified, Keto Certified, and Certified Gluten Free. We picked them up at Sprouts Farmers Market. You can also use Siete tortillas. We prefer the almond flavor. 
    TO MAKE VEGAN FAJITAS
    If one of your children or guests, prefers to eat a vegan diet, you can easily accommodate and make vegan fajitas using small zucchinis. Cut the zucchini in half, dice it up, and marinate in a separate batch of marinating spices. Sauté in the skillet for about 3 minutes per side until soft with caramelized edges.
    STORAGE OF LEFTOVERS
    The fajitas should be good for 2-3 days in the refrigerator. If they are all wrapped in tortillas, pack each one in an aluminum foil packet. Microwave for 30 seconds to reheat. You can also place them in a preheated oven for 10 minutes.

    Nutrition

    Calories: 462.3kcal | Carbohydrates: 11.8g | Protein: 37.8g | Total Fat: 30g | Saturated Fat: 4.5g | Trans Fat: 0.02g | Cholesterol: 108.9mg | Sodium: 801.5mg | Potassium: 906.6mg | Fiber: 3.5g | Sugar: 4g | Net Carbohydrates: 8.2g

    More Meat Recipes

    • Juicy Poached Chicken Breasts
    • Grass-Fed Ground Beef Tacos Recipe (Gluten-Free)
    • Sauteed Skirt Steak with Mango Salad
    • Pan Seared Chicken Breasts

    Sign up for our newsletter!

    Reader Interactions

    Leave a Reply Cancel reply

    You must be logged in to post a comment.

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    felice kaufman

    Hi! I'm Felice. Join me on my culinary adventure in Key Largo, Florida, where I eat, cook, shop, and travel for fresh fish, fruit, vegetables, and more!

    LEARN MORE →

    Trending Recipes

    • Pan Seared Chicken Breasts
    • Pan Fried Yellowtail Snapper
    • Roasted Baby Eggplant Poppers
    • Authentic Spanish Rice Recipe

    Seasonal Recipes

    • Roasted Sweet Potato Salad with Arugula
    • Homemade Green Pea Soup
    • Roasted Baby Eggplant Poppers
    • Oven Roasted Cauliflower and Carrots

    Keep in Touch

    Join our free email list

    Footer

    ↑ back to top

    Cooking in The Keys

    • About
    • Blog
    • Recipes
    • Privacy Policy
    • Photo Use Policy
    • Contact

    Copyright © 2023 Cooking in The Keys | All rights reserved