Dinner · Tex-Mex · 4 servings
Chicken Fajita Skillet
- 30 min total
- 302 kcal
- 15 g carbs
- 40.3 g protein
Thin-sliced chicken breast with chili powder and cumin, cooked with bell peppers and onion in one skillet. Finish with lime. Serve as a protein-and-veg plate; optional cooked rice on the side (still no tortillas). House-rated 5/5. Nutrition estimates are skillet only — optional rice not included.
Prep 10 minCook 15 minTotal 30 mineasy
Ingredients
Recipes are written for 4 servings. Multiples of 4 scale best.
Amounts are for 4 household servings.
Grab first: Pre-sliced fajita pepper/onion mix, thinly sliced chicken breast strips if available, leftover cooked rice if using the optional side
Directions
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Tested in our kitchen by Chef Merin (cooked 2026-09-19).
Source: Cook It Anyway · Chef Merin.
Recipe history · What’s changed
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Chicken Fajita Skillet
Ingredients
- 1 1/2 lb boneless chicken breast, sliced thin
- 3 medium bell peppers (mixed colors, about 150 g each), sliced
- 1 large onion (about 150 g), sliced
- 1 tbsp avocado oil
- 2 limes
- chili powder, to taste
- cumin, to taste
- garlic powder, to taste
- salt
- pepper
- cooked rice, optional, for serving
Directions
- Toss chicken with chili powder, cumin, garlic powder, salt, and pepper.
- Heat avocado oil in a large skillet over medium-high. Cook chicken about 5–6 minutes until nearly done; push aside.
- Add peppers and onion; cook 5–7 minutes until softened.
- Combine everything. Squeeze lime over all and serve (no tortillas). Optional: plate with cooked rice on the side.
Notes
Grab first: Pre-sliced fajita pepper/onion mix, thinly sliced chicken breast strips if available, leftover cooked rice if using the optional side
Nutrition per serving (estimate)
- Calories
- 302 kcal
- Total fat
- 8.7 g
- Saturated fat
- 1.5 g
- Trans fat
- 0 g
- Cholesterol
- 124 mg
- Sodium
- 1257 mg
- Carbohydrate
- 15 g
- Fiber
- 4.2 g
- Total sugars
- 7.4 g
- Added sugars
- 0 g
- Protein
- 40.3 g
Estimates only — not a Nutrition Facts label.
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