Skinny Chicken Fajitas
Discover how to make delicious Skinny Chicken Fajitas in a flash for a healthy and satisfying weeknight meal.
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken breasts, thinly sliced
- 1 tbsp olive oil
- 1 large red bell pepper, sliced
- 1 large green bell pepper, sliced
- 1 medium onion, sliced
Fajita Seasoning
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 0.25 tsp cayenne pepper optional, for heat
- 0.5 tsp dried oregano
- 0.75 tsp salt
- 0.25 tsp black pepper
Serving Suggestions (Optional)
- Whole wheat tortillas or lettuce wraps
- Salsa
- Greek yogurt instead of sour cream
- Lime wedges
- Fresh cilantro, chopped
- Avocado slices
Instructions
- Prepare Chicken & Seasoning: Slice the chicken breasts into thin strips. In a small bowl, whisk together the chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne pepper (if using), oregano, salt, and black pepper to create your flavorful fajita seasoning mix. Toss the chicken strips with half of the seasoning mix, ensuring they are evenly coated.
- Cook Vegetables: Heat 0.5 tbsp olive oil in a large skillet or cast-iron pan over medium-high heat. Add the sliced bell peppers and onion. Sauté for 5-7 minutes, stirring occasionally, until they are tender-crisp and slightly charred. Remove the vegetables from the pan and set aside.
- Cook Chicken: Add the remaining 0.5 tbsp olive oil to the same skillet. Increase heat to high. Once the pan is very hot, add the seasoned chicken in a single layer, making sure not to overcrowd the pan. Cook for 3-4 minutes per side, or until cooked through and slightly browned. To prevent your chicken fajitas from being dry, avoid overcooking; chicken breast cooks quickly.
- Combine & Serve: Return the cooked vegetables to the skillet with the chicken. Add the remaining half of the fajita seasoning mix and toss everything together for 1-2 minutes until heated through and well combined. Serve immediately with your favorite skinny fajita accompaniments.
Notes
- Don't Overcrowd the Pan: Cook chicken and vegetables in batches if necessary to ensure proper searing and browning, not steaming.
- High Heat is Key: A hot pan gives you that desirable sizzle and char on both the chicken and veggies.
- Slice Uniformly: Evenly sliced chicken and vegetables cook at the same rate, preventing some pieces from being under or overcooked.
- Fresh Lime Finish: A squeeze of fresh lime juice at the end brightens all the flavors.