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!
This recipe is perfect for Paleo, Whole 30, Gluten-Free, Dairy-Free, and Kaufmann Phase One diets.
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What You Need:
- 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.
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.
- 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.
- 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.
- 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.
- In a separate large skillet, cook the onions and peppers over medium-high heat until wilted and slightly crispy on the edges.
- Let chicken rest five minutes after removing from pan to allow juices to distribute.
- 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
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.
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.
"📖 Recipe"
Paleo Chicken Fajitas
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
- Cilantro
- Lime wedges
- Guacamole (homemade)
- Pico de Gallo
- Sliced avocado
- Diced or sliced jalapeno peppers
- Hot sauce (such as Cholula)
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