Description
In this easy one-pan chicken fajitas recipe, tender strips of seasoned chicken and sautéed vegetables come together quickly to make a tasty dinner (using the skillet or a sheet pan)! With maximum flavor and minimal cleanup, I recommend serving them with warm gluten-free tortillas and your favorite toppings for a satisfying meal. Naturally gluten-free and dairy-free too.
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into evenly thick pieces
- 1/4 cup sliced shallots
- 3 bell peppers (any color), thinly sliced
- 3 tablespoons olive oil
- 1 tablespoon fresh lime juice
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 teaspoon granulated garlic
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt
- Gluten-free tortillas
- Sliced avocados
- Sour cream (dairy-free if required)
- Fresh lime wedges
- Fresh cilantro
Instructions
Skillet Method:
- Prepare Marinade: In a bowl, combine two tablespoons olive oil, lime juice, salt, and all the spices (chili powder, ground cumin, ground coriander, granulated garlic, black pepper and salt).
- Marinate Chicken: Add chicken pieces to the bowl and toss to coat. (Marinate for 30 minutes if time allows.)
- Sear Chicken: Heat the remaining one tablespoon of olive oil in a skillet. Add chicken and cook for 7 minutes on each side until golden brown. Transfer seared chicken pieces to a plate.
- Sauté Veggies: In the same skillet, add the sliced shallots and bell peppers. Sauté the sliced vegetables over medium heat, stirring, for 7 minutes until soft.
- Slice Chicken: Slice the chicken into thin strips.
- Toss Chicken Slices with Veggies: Add the sliced chicken to the skillet with the sautéed veggies until evenly distributed.
- Serve and Enjoy: Serve immediately with gluten-free tortillas, sliced avocado, lime. sour cream, and cilantro.
Sheet Pan Method:
- Preheat Oven: Preheat the oven to 380F (190C).
- Prepare Fajita Marinade: In a bowl, combine two tablespoons olive oil, lime juice, salt, and all the spices (chili powder, ground cumin, ground coriander, granulated garlic, black pepper and salt).
- Marinate Chicken: Add chicken pieces to the bowl and toss to coat. (Marinate for 30 minutes if time allows).
- Distribute Chicken and Vegetables on Sheet Pan: Place the marinated chicken and sliced bell peppers and shallots on a parchment-lined baking sheet, distributing them evenly.
- Bake: Bake for 10 minutes, then flip the chicken pieces and bake for another 10 minutes.
- Slice Chicken: Let the chicken cool slightly, then slice thinly.
- Mix with Veggies: Mix the sliced chicken with the vegetables and serve with gluten-free tortillas, lime wedges, avocado, and cilantro.
Notes
Chicken: I used boneless, skinless chicken breasts, but you can also use chicken thighs if you prefer.
Shallots: I used shallot, but white onions or red onions will work too.
Bell Peppers: I like using a variety of yellow, green and red bell peppers for a beautiful color contrast.
Oil: I like using extra virgin olive oil, but feel free to use another type of vegetable oil if you prefer (such as sunflower oil, canola oil, etc.)
Spices: The spices I used for the fajita marinade include chili powder, ground cumin, ground coriander, granulated garlic, and ground black pepper. If you enjoy additional heat, you can also add in 1/4 teaspoon of cayenne pepper.
Storing: To store, place the cooled chicken fajitas in an airtight container and store in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop until hot before eating.
- Prep Time: 5 mins
- Marinating Time: 30 mins
- Cook Time: 30 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: Tex-Mex
