Go Back

Healthy Chicken Fajita Skillet - Fast, Flavorful, and Better-for-You

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.25–1.5 lb boneless, skinless chicken breasts (or thighs), sliced into thin strips
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 large yellow or red onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 tbsp fresh lime juice (plus extra wedges for serving)
  • 2 tbsp olive oil or avocado oil, divided
  • 1 tsp kosher salt, divided (adjust to taste)
  • 1/2 tsp black pepper, divided
  • 2 tsp chili powder
  • 1.5 tsp ground cumin
  • 1 tsp smoked paprika (or regular paprika)
  • 1/2 tsp dried oregano
  • 1/4–1/2 tsp red pepper flakes or cayenne (optional, for heat)
  • 1/4 cup low-sodium chicken broth or water (optional, for deglazing)
  • Fresh cilantro, chopped (optional)
  • For serving: warm corn or whole-wheat tortillas, avocado slices or guacamole, pico de gallo, Greek yogurt or light sour cream

Method
 

  1. Prep the chicken: Pat the chicken dry with paper towels. In a bowl, toss it with 1 tbsp oil, half the salt and pepper, chili powder, cumin, smoked paprika, oregano, and red pepper flakes if using. Add half the lime juice. Stir to coat and set aside while you prep the vegetables.
  2. Heat the pan: Place a large skillet (12-inch) over medium-high heat. Let it get hot before adding anything. This helps you get good color without overcooking.
  3. Sear the chicken: Add the chicken in a single layer. Don’t overcrowd—cook in two batches if needed. Sear 3–4 minutes per side until browned and just cooked through. Transfer to a plate and tent loosely with foil.
  4. Cook the vegetables: Add the remaining 1 tbsp oil to the pan. Toss in the onions and peppers with the remaining salt and pepper. Cook 5–7 minutes, stirring occasionally, until crisp-tender with some char. Add garlic in the last minute and stir until fragrant.
  5. Deglaze (optional): If the pan has browned bits, splash in the broth or water. Scrape with a spatula to release all that flavor.
  6. Combine and finish: Return chicken and any juices to the skillet. Toss everything together over medium heat for 1–2 minutes. Turn off the heat and stir in the remaining lime juice. Taste and adjust salt, pepper, or heat.
  7. Serve: Sprinkle with cilantro. Serve hot with tortillas and your favorite toppings, or build bowls over rice, cauliflower rice, or greens.