Skillet Chicken Fajitas
A deliciously salty, sweet and spicy sauce coats these Skillet Chicken Fajitas, making them unbelievably irresistible. Made with all good-for-you ingredients, these easy fajitas are amazing wrapped up in a warm tortilla, on top of a salad, or served with a side of Mexican red rice or refried beans.
Ingredients
- 2 Tbsp2 Tbsp2 Tbsp Coconut Aminos
- 2 Tbsp2 Tbsp2 Tbsp Apple Cider Vinegar
- 2 Tbsp2 Tbsp2 Tbsp Olive Oil
- 4 cloves4 cloves4 cloves Garlic, diced
- 2 tsp2 tsp2 tsp New Mexico Chilies Chili Powder
- .25 tsp.25 tsp.25 tsp Ground Cumin
- 2 tsp2 tsp2 tsp Onion Powder
- 1.5-2 lb1.5-2 lb1.5-2 lb Boneless Skinless Chicken Breasts
- 1 tsp1 tsp1 tsp Kosher Salt
- .5 tsp.5 tsp.5 tsp Black Pepper
- 1 Tbsp1 Tbsp1 Tbsp Tapioca Starch
- 4 Tbsp4 Tbsp4 Tbsp Olive Oil, or avocado oil for sautéing
- 3 whole3 whole3 whole Bell Pepper, (a mix of red, yellow and orange), cored and thinly sliced
- 1 whole1 whole1 whole Red Onion, medium, thinly sliced
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
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.
Notes
Serve with warm tortillas, topped with salsa and sour cream and a side of Mexican red rice. 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.
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About This Recipe
Show nutritional information
Dairy Free Egg Free Entrées Gluten Free Grain Free Nut Free Paleo Poultry Shellfish Free Sugar Alcohol Free Sugar Free Whole30This is our estimate based on online research. | |
Calories: | 184 |
Fat: | 13 g |
Carbohydrates: | 4 g |
Protein: | 15 g |
Cholesterol: | 64 g |
Sodium: | 306 mg |
Fiber: | 0 g |
Sugars: | 2 g |
Sugar Alcohol: | 0 g |
Calculated per serving. |
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