• Chicken Fajitas Recipe

    Chicken Fajitas are one of our favorite weeknight staples. They’re flavorful and come together quickly to easily feed even the hungriest of appetites.

    Chicken Fajitas Recipe | stupideasypaleo.com

    Now, you can dress these Chicken Fajitas up any way you’d like and the accompaniments – like the Simple Paleo Tortillas or the Creamy Avocado Sauce – are optional. These are just as tasty heaped onto some crisp lettuce with some avocado slices and a squeeze of lime for a cool finish. Don’t overthink it!

    Since the chicken cooks much faster than the veggies, I recommend cooking them separately, then combining them back together for serving. If you cook them together, the chicken will get dry and tough. It needs just 1 to 2 minutes a side depending on how thick you cut it.

    I serve my fajitas right from the skillet. Cast iron is my favorite for this job. (Worried about how to clean a cast iron skillet? Read here.)

    Chicken Fajitas Recipe

    Preparation 15 mins 2017-03-28T00:15:00+00:00
    Cook Time 15 mins 2017-03-28T00:15:00+00:00
    Serves Serves 4     adjust servings

    Ingredients

    • 2 pounds chicken breast, sliced into thin strips
    • 2 tbsp lime juice
    • 2 tsp cumin
    • 1 tsp chili powder
    • 1 tsp garlic powder
    • 1 tsp sea salt
    • 1 tsp paprika
    • 1 tsp ground coriander
    • 1/2 tsp black pepper
    • 2 tbsp coconut oil or avocado oil
    • 1 large white or yellow onion, sliced
    • 1 red bell pepper, seeded and sliced
    • 1 yellow or green bell pepper, seeded and sliced
    • 1 tbsp chopped cilantro, for garnish, optional
    • 1 avocado, sliced, for garnish, optional
    • 2 limes, quartered, for garnish, optional

    Instructions

    1. In a large ziptop bag or large bowl, combine the chicken, lime juice, cumin, chili powder, garlic powder, sea salt, paprika, ground coriander, and black pepper. Toss well to combine and coat the chicken in the spice mixture. This can be done ahead of time and refrigerated for up to a few hours or you can cook it right away.
    2. Add the half the oil to a large cast iron skillet and heat over high heat. Add about ⅓ of the chicken to the pan and cook for 1 to 2 minutes per side or until it’s no longer pink in the middle. Remove the cooked chicken to a bowl and add the next ⅓ of the raw chicken, repeating the process until all the chicken is cooked.
    3. Add the remaining half of the oil to the same skillet and decrease the heat to medium-high. Add the onion and bell peppers, stirring constantly until cooked through, about 5 to 7 minutes.
    4. Turn off the heat, and add the cooked chicken back to the skillet for serving. Adjust the seasoning with salt and pepper, then garnish with chopped cilantro, sliced avocado, and lime wedges.

    by

    Chicken Fajitas Recipe | stupideasypaleo.com

    Creamy Avocado Sauce

    Preparation 10 mins 2017-03-28T00:10:00+00:00
    Cook Time 2017-03-28T00:00:00+00:00
    Serves ¾ cup     adjust servings

    Ingredients

    • 1 large poblano pepper
    • 1/2 large avocado
    • Juice of 2 limes
    • 1-1/2 tbsp homemade mayo
    • Generous pinch sea salt
    • Generous pinch cayenne pepper, or to taste
    • 1 tbsp full-fat coconut milk, optional depending on preferred thickness

    Instructions

    1. Wash the poblano pepper. If you have a gas stove, turn a burner onto medium heat, then char the pepper on one side for about 5 minutes or until the skin turns black. Flip to the other side and repeat the process, then wrap the charred pepper in a moistened paper towel and let it sit for about 5 minutes. Use the paper towel to loosen most of the burnt skin.
    2. If you don’t have a gas stove, you can do this process under the oven broiler turned to high. Times may vary, so watch it closely.
    3. Once the pepper cools enough to touch, cut off the top, and remove the seeds. Chop the pepper.
    4. Into a food processor, add the pepper, avocado, lime juice, mayo, sea salt and cayenne pepper. Process until smooth, about 20 seconds. Scrape down the sides, and process another 10 seconds. Check the texture. If it’s too thick for your liking, add coconut milk one teaspoon at a time and check the texture again. Adding more coconut milk will yield a thinner sauce.
    5. Adjust the seasonings with salt and cayenne pepper to taste.
    6. Stores in the refrigerator, covered, for about 3 days.

    by

    Chicken Fajitas Recipe
    Prep time:
    Cook time:
    Total time:
    Serves: Serves 4
    Ingredients
    • 2 pounds chicken breast, sliced into thin strips
    • 2 tbsp lime juice
    • 2 tsp cumin
    • 1 tsp chili powder
    • 1 tsp garlic powder
    • 1 tsp sea salt
    • 1 tsp paprika
    • 1 tsp ground coriander
    • 1/2 tsp black pepper
    • 2 tbsp coconut oil or avocado oil
    • 1 large white or yellow onion, sliced
    • 1 red bell pepper, seeded and sliced
    • 1 yellow or green bell pepper, seeded and sliced
    • 1 tbsp chopped cilantro, for garnish, optional
    • 1 avocado, sliced, for garnish, optional
    • 2 limes, quartered, for garnish, optional
    Instructions
    1. In a large ziptop bag or large bowl, combine the chicken, lime juice, cumin, chili powder, garlic powder, sea salt, paprika, ground coriander, and black pepper. Toss well to combine and coat the chicken in the spice mixture. This can be done ahead of time and refrigerated for up to a few hours or you can cook it right away.
    2. Add the half the oil to a large cast iron skillet and heat over high heat. Add about 1/3 of the chicken to the pan and cook for 1 to 2 minutes per side or until it’s no longer pink in the middle. Remove the cooked chicken to a bowl and add the next 1/3 of the raw chicken, repeating the process until all the chicken is cooked.
    3. Add the remaining half of the oil to the same skillet and decrease the heat to medium-high. Add the onion and bell peppers, stirring constantly until cooked through, about 5 to 7 minutes.
    4. Turn off the heat, and add the cooked chicken back to the skillet for serving. Adjust the seasoning with salt and pepper, then garnish with chopped cilantro, sliced avocado, and lime wedges.
    Notes
    Equipment needed:[br][url href=”http://amzn.to/1cd6Lre” target=”_blank”]Knife[/url][br][url href=”http://amzn.to/17TDFez” target=”_blank”]Cutting board[/url][br]Large ziptop bag or [url href=”http://amzn.to/Hk5ekH” target=”_blank”]large bowl[/url][br][url href=”http://amzn.to/1chsgWq” target=”_blank”]Skillet – cast iron[/url]

    If you have a little extra time or it’s the weekend, maybe make up a batch of this Creamy Avocado Sauce to drizzle on top. I served these with a batch of my grain-free, gluten-free Simple Paleo Tortillas. I also added a generous handful of finely chopped cilantro to the batter before cooking for a festive touch, but these are just as good with the original. For more veggies, serve these fajitas on top of crisp lettuce with some fresh, ripe tomato.

    Creamy Avocado Sauce
    Prep time:
    Total time:
    Serves: 3/4 cup
    Ingredients
    • 1 large poblano pepper
    • 1/2 large avocado
    • Juice of 2 limes
    • 1-1/2 tbsp homemade mayo
    • Generous pinch sea salt
    • Generous pinch cayenne pepper, or to taste
    • 1 tbsp full-fat coconut milk, optional depending on preferred thickness
    Instructions
    1. Wash the poblano pepper. If you have a gas stove, turn a burner onto medium heat, then char the pepper on one side for about 5 minutes or until the skin turns black. Flip to the other side and repeat the process, then wrap the charred pepper in a moistened paper towel and let it sit for about 5 minutes. Use the paper towel to loosen most of the burnt skin.
    2. If you don’t have a gas stove, you can do this process under the oven broiler turned to high. Times may vary, so watch it closely.
    3. Once the pepper cools enough to touch, cut off the top, and remove the seeds. Chop the pepper.
    4. Into a food processor, add the pepper, avocado, lime juice, mayo, sea salt and cayenne pepper. Process until smooth, about 20 seconds. Scrape down the sides, and process another 10 seconds. Check the texture. If it’s too thick for your liking, add coconut milk one teaspoon at a time and check the texture again. Adding more coconut milk will yield a thinner sauce.
    5. Adjust the seasonings with salt and cayenne pepper to taste.
    6. Stores in the refrigerator, covered, for about 3 days.

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    Chicken Fajitas Recipe | stupideasypaleo.com

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    Steph Gaudreau is a certified holistic nutrition practitioner, weightlifting and mindset coach, and the author of the best-selling Performance Paleo Cookbook. Her recipes and expert advice have been featured in SELF, Outside Magazine, Elle, and Greatist. Steph loves barbells, cats, and anything Lord of the Rings. She lives in San Diego, CA.

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