Cast-iron chicken fajitas are on the menu today! Perfect for an easy paleo meal, this Mexican-inspired dinner is packed with juicy marinated chicken, bell peppers, and sweet onions, all cooked in a cast iron skillet for incredible flavor. It’s a quick, flavorful meal you’ll enjoy making again and again!
Fajitas are simple to make, and the whole family will love them! This paleo dairy-free and grain-free recipe is perfect for your whole family.
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What You Need:
- Chicken: Boneless, skinless organic or pasture-raised chicken breasts.
- Oil: Olive oil or avocado oil for cooking and marinating.
- Onion: One or two large yellow, white, or red onions.
- Limes: Regular limes work great, or key limes can be used for an extra flavor.
- Bell Peppers: A mix of red, green, and orange bell peppers for vibrant color and taste.
- Fajita Seasoning: A homemade blend of chili powder, paprika, garlic powder, cumin, cayenne pepper, salt, and black pepper.
- Tortillas: Instead of wheat or corn, try Siete almond flour tortillas. They're grain-free and taste great. You can pick them up in the freezer at your grocery store.
Healthy Chicken Fajitas Recipe
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 your spices and seasonings in a medium-sized bowl or zip-top bag. Add oil, chicken breasts, and the juice of one lime.
- Stir or shake to coat the chicken thoroughly. Seal and refrigerate for 20 to 60 minutes.
- While the chicken marinates, trim and thinly slice a large onion and bell peppers.
- Heat a tablespoon of oil in a large skillet over medium-high heat. Remove the chicken from the marinade, shaking off excess, and place it in the hot skillet. Season with salt and pepper. Sear for 5-6 minutes on one side, then flip and cook until done. Remove from the skillet and let the chicken rest for five minutes.
- In a separate skillet, heat another tablespoon of oil over medium heat. Add the onions and bell peppers, cooking until tender and slightly charred.
- Slice the chicken into thin strips. Serve the chicken and veggies with warm tortillas, lime wedges, and your favorite toppings.
Our Favorite Toppings
- Pico de Gallo or Mango Pico de Gallo
- Cilantro Lime Crema
- Guacamole or Diced avocado
- Lime wedges
- Diced or sliced jalapeno peppers
Substitutions
- Seasoning: Swap out the homemade fajita seasoning for a store-bought package of taco seasoning for a quick and convenient option.
- Vegetarian Option: Cater to vegan or vegetarian guests by making veggie fajitas. Replace the chicken with peeled and diced zucchini. Marinate the zucchini separately with the spices and sauté in a hot skillet for about 3 minutes, tossing frequently until tender.
- Lettuce Wraps: Skip the tortillas and use Boston bib lettuce or romaine lettuce leaves for a fresh, crunchy alternative that’s perfect for a low-carb option.
What Goes with Fajitas?
Pair your fajitas with refried beans, steamed rice, and a stack of warm tortillas. For sweetness, add a bowl of fresh Pico de Gallo.
Don't forget to try my mom's Spanish Rice on the side.
Spanish rice is a staple in our household. My mom, from Havana, 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. The silicon handle is sold separately and will keep the handle cool while you're cooking.
If you don't have a cast-iron skillet, use a heavy-bottomed 10 or 12-inch pan.
Reheating and Storing 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 or microwave 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 bright 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, cilantro lime crema, pico de Gallo, and fresh cilantro.
On the side, make some black beans and steamed rice, lemon wedges, and your favorite tortillas. We use grain-free Siete tortillas made with almond flour.
Cast-Iron 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 additional 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
- 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 (we like Siete almond flour tortillas)
Instructions
- Combine your spices and seasonings in a medium-sized bowl or zip-top bag. Add oil, chicken breasts, and the juice of one lime. Stir or shake to coat the chicken thoroughly. Seal and refrigerate for 20 to 60 minutes.
- While the chicken marinates, trim and thinly slice a large onion and bell peppers.
- Heat a tablespoon of oil in a large skillet over medium-high heat. Remove the chicken from the marinade, shaking off excess, and place it in the hot skillet. Season with salt and pepper. Sear for 5-6 minutes on one side, then flip and cook until done. Remove from the skillet and let the chicken rest for five minutes.
- In a separate skillet, heat another tablespoon of oil over medium heat. Add the onions and bell peppers, cooking until tender and slightly charred.
- Slice the rested chicken into thin strips. Serve the chicken and veggies with warm tortillas, lime wedges, and your favorite toppings.
Notes
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- Seasoning: Open a package of taco seasoning and use it instead of the fajita seasoning.
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- 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.
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- Tortilla Alternative: For a fresh and crunchy alternative to traditional tortillas, consider using Boston bib lettuce or romaine lettuce leaves.
Ellen says
Thank you for sharing! I've been eating every day--I can't stop!