Southwest Skillet Chicken Fajitas

Name: Southwest Skillet Chicken Fajitas
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 5 servings
Cuisine: Mexican
Ingredients: 1.5 pound chicken breast (boneless, skinless, sliced into strips); 1 tablespoon olive oil; 2 bell peppers (any color, sliced into strips); 1 yellow onion (medium, sliced into strips); 1 tablespoon chili powder; 1 teaspoon ground cumin; 0.5 teaspoon smoked paprika; 0.5 teaspoon dried oregano; 0.25 teaspoon cayenne pepper; 1 teaspoon salt; 0.5 teaspoon black pepper (freshly ground); 2 tablespoon lime juice (freshly squeezed); 1 head Romaine lettuce (leaves separated for wraps); 1 avocado (sliced); 0.25 cup fresh cilantro (chopped)

Zesty chicken strips sautéed with colorful bell peppers and onions, served with creamy avocado and crisp lettuce wraps for a light, low-carb fajita experience.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 5
Cuisine: Mexican
Difficulty: Easy
Cost: $2.91/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
High-Protein
Low-Carb
Low-Sugar

Ingredients

1.5 pound chicken breast (boneless, skinless, sliced into strips)
1 tablespoon olive oil
2 bell peppers (any color, sliced into strips)
1 yellow onion (medium, sliced into strips)
1 tablespoon chili powder
1 teaspoon ground cumin
0.5 teaspoon smoked paprika
0.5 teaspoon dried oregano
0.25 teaspoon cayenne pepper
1 teaspoon salt
0.5 teaspoon black pepper (freshly ground)
2 tablespoon lime juice (freshly squeezed)
1 head Romaine lettuce (leaves separated for wraps)
1 avocado (sliced)
0.25 cup fresh cilantro (chopped)

Instructions

In a medium bowl, toss the chicken strips with chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper (if using), salt, and black pepper. Stir in 1 tablespoon of lime juice.
Heat 1 tablespoon olive oil in a large skillet or cast-iron pan over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until cooked through and lightly browned. Remove chicken from the skillet and set aside.
Add the sliced bell peppers and yellow onion to the same skillet. Cook for 5-7 minutes, stirring frequently, until vegetables are tender-crisp. Add the remaining 1 tablespoon of lime juice and cook for 1 minute more.
Return the cooked chicken to the skillet with the vegetables and toss to combine. Season with additional salt and pepper if needed.
Serve the fajita mixture in Romaine lettuce leaves, topped with sliced avocado and chopped fresh cilantro, if desired.

Notes

Marinating the chicken for 10-15 minutes while you chop the vegetables can enhance the flavor.

Nutrition (per serving)

Calories: 300
Protein: 33.3 g
Carbohydrates: 14.7 g
Fat: 12 g
Fiber: 6.1 g
Sodium: 599 mg
Saturated Fat: 1.7 g
Sugar: 3 g
Cholesterol: 96 mg