Chicken fajitas are something I like to put on my menu at least once a month! Taco Tuesday is a thing, right? I think we should make Fajita Friday a thing too! Who’s with me???
One of the best parts about this chicken fajita skillet meal is that it.is.protein.packed!! 36 grams of protein per serving! It’s high protein, low carb ….. Which means you can use your carbs for something like tortillas, tortilla chips, or maybe that dessert you’ve planned to have later on tonight.
I love that this chicken fajita skillet recipe makes a large batch – it’s great for a family meal. And it’s also great to have leftovers. Having high protein leftovers on hand is a sure fire way to have an easy week of meals and it also makes it a cinch to hitting those protein macros! One of my favorite ways to eat the leftovers is on a green salad for lunch the next day, drizzled with a yummy dressing of course! And making a fajita with a tortilla and guac isn’t a bad idea either! YUM!
This chicken fajita skillet recipe comes together quickly and is all cooked together in ONE skillet. One pan meals are seriously the best!
Enjoy my friends!
In case you want to create your own recipe from this with your personal adaptations/preferences in MyFitnessPal (Login to MFP >Recipes > Add Recipe Manually > Copy & Paste list of ingredients). Here is a list of ingredients that you can copy and paste into MFP and put in the quantity you desire (it works best to copy and paste on a web browser vs app).
ground black pepper
- 2 lbs chicken breast, sliced (against the grain for a more tender cook)
- 1 large onion, sliced in half rounds (~200 g)
- 3 small bell peppers, cut into strips (1 yellow, 1 red, 1 green) (~450 g peppers total)
- 1 ½ tablespoons avocado oil
- 2 teaspoons kosher salt
- ½ teaspoon ground black pepper
- 1 teaspoon smoked paprika (this makes the flavor incredible)
- 1 ½ teaspoons chili powder
- 1 ½ teaspoons cumin
- 1 ½ teaspoons oregano
- 1 teaspoon granulated garlic
- ¼ teaspoon onion powder
- ⅛ teaspoon cayenne (optional; doesn’t add heat, just a boost of flavor)
- 1-2 limes, juiced (save for after it’s cooked)
- Optional Ingredients (not listed in Macros on MyFitnessPal):
- Salad Greens
- Green onion
- Sour Cream
- Diced Tomato
In a small bowl combine: salt, pepper, smoked paprika, chili powder, cumin, oregano, granulated garlic, onion powder, and cayenne. Mix til incorporated.
Add sliced chicken, onion and bell peppers into a large mixing bowl, toss until combined. Sprinkle seasoning mix over the chicken mixture; toss to coat.
Heat a deep skillet over medium-high heat. Add 1 ½ tablespoons avocado oil. Add meat and veggies; cook until chicken is done (no longer pink, juices run clear, 165 degrees F).
You can serve this in a tortilla or over a bed of greens with your favorite taco type toppings. Diced tomato, sour cream, avocado/guacamole, salsa, green onion, cilantro etc.
“Biceps After Babies Skillet Chicken Fajitas”
**Macros are listed for the Fajita Meat & Veggie mixture only, doesn't include tortillas or additional toppings etc.
Cal 188P 36.4 gC 9.3 gF 4 g
PRO TIP: Serving size is 1/8 of the recipe. Since cook times vary and other factors can affect the weight of your food. You can weigh the cooked weight of the meal in grams and subtract the weight of the pan and divide that by 8 to see how many grams one serving is.
Serving Size:1/8 of recipe
Amount Per Serving: Calories: 188Total Fat: 4gCarbohydrates: 9.3gProtein: 36.4g