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A silver fork holding a steaming piece of seasoned chicken over roasted bell peppers, perfect for an easy fajitas recipe ready in 20 minutes.

Easy Fajitas Recipe Ready in 20 Minutes

Skip the takeout! This healthy, low-carb friendly skillet chicken fajita recipe delivers luxurious, restaurant-quality flavor in just 20 minutes with zero marinating required.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 310
Ingredients Method Notes

Ingredients
  

Chicken & Veggies
  • 1.5 lbs Chicken Breast Boneless, skinless, sliced into thin strips
  • 3 large Bell Peppers Mixed colors, cored and sliced into strips
  • 1 large Red Onion Thinly sliced
Fajita Seasoning & Oil
  • 3 tablespoons Olive Oil Divided use
  • 1 tablespoon Chili Powder
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Garlic Powder
  • 1 whole Fresh Lime Juiced
  • 1 pinch Sea Salt & Black Pepper To taste

Method
 

  1. In a large bowl, whisk together the chili powder, smoked paprika, ground cumin, garlic powder, sea salt, black pepper, and 1 tablespoon of olive oil to form a paste.
  2. Add the sliced chicken strips to the bowl and massage the spice paste into the meat until thoroughly coated.
  3. Heat a large cast-iron skillet over medium-high heat. Add 1 tablespoon of olive oil. Once hot, add the chicken in a single layer. Sear undisturbed for 3 to 4 minutes, then flip and cook for 2 to 3 more minutes until cooked through. Remove chicken to a plate.
  4. In the same skillet, add the remaining 1 tablespoon of olive oil along with the sliced bell peppers and onions. Sauté for 5 minutes until blistered and crisp-tender.
  5. Return the cooked chicken and its juices back to the skillet with the vegetables. Toss to combine.
  6. Turn off the heat and squeeze the fresh lime juice over the entire skillet to deglaze the pan. Serve immediately.

Notes

Expert Tip: Always thoroughly dry your chicken with paper towels before slicing and seasoning. This ensures the meat gets a beautiful, deep sear in the pan rather than steaming in its own liquid.