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Skillet chicken fajitas in a cast-iron skillet

Skillet Chicken Fajitas

by Gemma Aguayo-Murphy
A deliciously sweet, salty, and spicy sauce made with all healthy ingredients makes these Skillet Chicken Fajitas irresistible.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Mexican
Servings 8
Calories 171.38 kcal

Equipment

  • Cast-Iron Skillet
  • Wooden Spoon

Ingredients
  

Sauce

  • 2 tablespoon coconut aminos
  • 2 tablespoon apple cider vinegar
  • 2 tablespoon olive oil
  • 4 diced garlic cloves
  • 2 teaspoon New Mexico chile powder
  • ¼ teaspoon ground cumin
  • 2 teaspoon onion powder

Chicken

  • 1.5-2 lbs boneless, skinless chicken breasts
  • 1 teaspoon kosher salt
  • ½ teaspoon pepper
  • 1 tablespoon tapioca starch
  • 4 tablespoon avocado or olive oil (for frying)

Vegetables

  • 3 bell peppers (a mix of red, yellow and orange), cored and thinly sliced
  • 1 medium red onion, thinly sliced

Instructions
 

Sauce

  • In a small bowl, mix the coconut aminos, apple cider vinegar, olive oil, garlic, New Mexico chile powder, cumin, onion powder, garlic cloves and olive oil. Set aside.

Chicken

  • Slice the chicken breasts into thin strips.
  • Place in a bowl and season with salt, pepper, and garlic powder. Add the tapioca powder and toss until the chicken is evenly coated.
  • Heat two tablespoon of oil in a large cast-iron skillet over medium-high heat. When the oil is hot and shimmering, add part of the chicken in a single layer. Sear the chicken on all sides until golden-brown and cooked through, about 4 minutes per side.
  • Cook the chicken in 3-4 batches being careful not to overcrowd the pan. This way the chicken will cook evenly and get a nice sear. You may need to add more oil to the skillet before cooking each batch.
  • Set the cooked chicken aside on a plate or bowl.

Assemble

  • Add another tablespoon of oil to the skillet. Cook the vegetables on medium-high heat for about 5 minutes until the onions and bell peppers develop a nice char. Stir frequently.
  • Add the chicken back in and pour the sauce over all of the ingredients. Reduce heat to medium-low.
  • Using a wooden spoon, scrape any brown bits from the bottom of the skillet (this adds so much flavor to the fajitas).
  • Stir occasionally and allow everything to heat through and the sauce to thicken, about 4 minutes.
  • Serve with warm tortillas, topped with salsa and sour cream and a side of Mexican red rice.

Notes

  • If you are on Whole30, serve the fajitas in lettuce wraps, on top of a salad, or with a baked potato. Top with salsa or guacamole.

Nutrition

Serving: 1 servingCalories: 171.38kcalCarbohydrates: 6.82gProtein: 19.93gFat: 6.72gSaturated Fat: 1.09gPolyunsaturated Fat: 0.95gMonounsaturated Fat: 3.7gTrans Fat: 0.01gCholesterol: 62.3mgSodium: 413mgPotassium: 415mgFiber: 1.29gSugar: 3.23gVitamin A: 125.72IUVitamin C: 47.9mgCalcium: 19.17mgIron: 0.79mg
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