Yield: 8 servings

Chicken Fajita Skillet Recipe

Chicken Fajita Skillet recipe featured by top macro coach, Amber of Biceps After Babies.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • 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):
  • Tortillas
  • Salad Greens
  • Avocado/Guacamole
  • Salsa
  • Green onion
  • Cilantro
  • Sour Cream
  • Diced Tomato

Instructions

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.

Notes

MFP Reference: 

“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

Recipe adapted by Lindsay Grover from outbestbites.com

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.

Nutrition Information:

Yield:

8 servings

Serving Size:

1/8 of recipe
Amount Per Serving: Calories: 188Total Fat: 4gCarbohydrates: 9.3gProtein: 36.4g