How To Make Chicken Fajitas On The Stove

The marinated chicken is so juicy, and the colorful bell peppers and onions add the perfect amount of sweetness and crunch. We could eat these fajitas every day!

• Boneless and Skinless Chicken Breasts
• Olive oil
• Onion: one or two big yellow, white, or red onions
• Limes: you can use limes or make it extra special with key limes!
• Bell Peppers: we tend to go with an assortment of red, green, and orange bell peppers.
• Homemade Fajita Seasoning: chili powder, paprika, garlic powder, cumin, cayenne pepper, salt and black pepper.
• Tortillas: Standard wheat tortillas. Or, we like Siete tortillas. They are grain-free and taste great. You can pick them up at your grocery store.

To grill chicken on the stovetop, follow these easy instructions. If you are cooking on an outdoor grill, preheat the grill to high.

Before you begin, be aware that cooking these chicken fajitas on the stove could potentially produce a lot of smoke in your kitchen. Turn on the fan above your stove or open a nearby window. Good kitchen ventilation is important!

1. Place all the spices and seasonings in a medium-sized bowl or zip-top bag. Add the oil, chicken breasts, and the juice of one lime; then, mix.
2. Cover the bowl or seal the bag and refrigerate for 20 to 60 minutes. Meanwhile, while the chicken is marinating, trim and thinly slice a large onion and bell peppers.
3. Spray a cast-iron grill pan or heavy-bottomed skillet with cooking spray or add a tablespoon of oil. Heat over medium-high heat until hot but not smoking.
4. Shake off the excess marinade from the chicken and place it in the hot pan. Season with salt and pepper. Let it cook for about 5-6 minutes per side. Turn over and continue cooking until the chicken is no longer pink inside, which should take about 5 minutes.
5. In a separate large skillet, cook the onions and peppers over medium heat in a single layer until they are wilted and slightly crispy on the edges. Allow the chicken to rest for five minutes after removing it from the pan to allow the juices to distribute.
6. Cut the chicken into thin strips. Serve hot with tortillas. lime wedges, and your choice of toppings.

• Cilantro
• Lime wedges
• Sour cream
• Guacamole
• Mango Pico de Gallo
• Sliced avocado
• Diced or sliced jalapeno peppers

1. Seasoning: open a package of taco seasoning and use it in place of the fajita seasoning.
2. Vegetarian: If one of your family members or guests prefers to eat a vegan diet, you can easily accommodate and make veggie fajitas using small zucchini in place of the meat. Peel and dice the zucchini, marinate it in a separate batch of spices, and sauté in a hot skillet for approximately 3 minutes, tossing every minute until tender.
3. Steak: For a variation, you can also use skirt steak, marinating it similarly to the chicken.
4. Tortillas: To replace traditional tortillas, consider using Boston bib lettuce or romaine lettuce leaves for a fresh and crunchy alternative.

Fajitas are a fun and flavorful dish, here are some popular sides:

1. Refried Beans
2. Cilantro Lime Rice
3. Authentic Spanish Rice Recipe (my mom's recipes)
4. Tortilla Chips: Offer a bowl of tortilla chips for some extra crunch. They can be used to scoop up the fajita filling or dipped in salsa and guacamole.
5. Tortillas: Provide a stack of warm tortillas for wrapping up the fajita filling. You can use traditional flour tortillas or we like grain-free Siete Tortillas.

Equipment can have a big impact on how a recipe turns out. I'm using a Lodge cast-iron grill pan to make these chicken fajitas.

I also used a 12-inch skillet to cook the peppers and onions. Because the pans get so hot, the slip-on handle is a very good accessory. It is made from silicon.

If you don't have a cast-iron skillet, use a heavy-bottomed 10 or 12-inch pan.

The fajitas should be good for 2-3 days in the refrigerator. If your chicken and veggies are already wrapped in the tortillas, pack them separately in aluminum foil packets. Alternatively, you can place the packets in a preheated oven for 10 minutes, or unwrap them and microwave for 30 seconds to reheat.

Mexican-inspired chicken fajitas are packed with flavor. Made with fresh ingredients and homemade seasoning, this easy weeknight dinner is ready in 30 minutes.

The vibrant colors of the bell peppers and the moist chicken breast are well-seasoned and seared to perfection on the stovetop.

Our favorite fajita toppings are guacamole, Pico de Gallo, and fresh cilantro. On the side black beans and rice, lemon wedges, and your favorite tortillas. We use gluten-free Siete tortillas made with almond flour.

This Paleo chicken fajita recipe is gluten-free and dairy-free.