One-Pan Chicken Fajitas (20-Minute Dinner)
Sizzling chicken fajitas with peppers and onions, all cooked in one pan. 40g protein, ready in 20 minutes. Perfect for quick weeknight meals.
One-Pan Chicken Fajitas (20-Minute Dinner)
Sizzling chicken fajitas with peppers and onions, all cooked in one pan. 40g protein, ready in 20 minutes. Perfect for quick weeknight meals.
Nutrition Per Serving
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Ingredients
- 400g Chicken breast
- 2 large Bell peppers (mixed colors)
- 1 large Onion
- 1 tbsp Olive oil
- 1 tsp Chili powder
- 1 tsp Cumin
- ½ tsp Smoked paprika
- 1 Lime
- to taste Salt & pepper
Instructions
-
1
Slice and season
Slice chicken into thin strips. Toss with chili powder, cumin, smoked paprika, salt, and pepper. Slice peppers and onion into thin strips.
-
2
Cook chicken
Heat olive oil in a large skillet over high heat. Cook chicken strips 4-5 minutes, turning once, until charred and cooked through. Remove and set aside.
-
3
Cook vegetables
In the same pan, add peppers and onions. Cook 4-5 minutes over high heat until slightly charred but still crisp.
-
4
Combine and serve
Return chicken to the pan, squeeze lime juice over everything, toss to combine. Serve in tortillas or over rice, or eat as-is for a low-carb option.
The Fastest Healthy Dinner: One-Pan Chicken Fajitas
When you need dinner on the table in 20 minutes flat, these one-pan chicken fajitas are your answer. Smoky seasoned chicken strips with charred bell peppers and sweet onions — all cooked in a single skillet with minimal cleanup. At 380 calories and 40g protein, they're one of the most macro-efficient meals you can make.
The beauty of fajitas is their versatility. Serve them in tortillas for a classic experience, over rice for a bowl, on top of a salad for low-carb, or straight from the pan for the fastest option. The same recipe works for any dietary approach — it's naturally gluten-free and can be made dairy-free, paleo, or keto depending on what you pair it with.
Frequently Asked Questions
What's the best way to get the char on fajitas?
Use the highest heat your stove allows and don't overcrowd the pan. Cook in batches if needed. The pan should be almost smoking before you add the chicken. Don't stir constantly — let the meat sit and develop color.
Can I use chicken thighs instead?
Absolutely. Thighs are juicier and add about 40-50 extra calories per serving due to higher fat content. Slice them thin and cook the same way.
How do I store leftover fajitas?
Store chicken and vegetables in an airtight container for up to 4 days. Reheat in a hot skillet (not the microwave) to maintain the charred texture.
Can I make my own fajita seasoning?
Yes, and it's better than store-bought. Mix 1 tsp each of chili powder, cumin, and smoked paprika with ½ tsp garlic powder and a pinch of cayenne. It avoids the added sugar and fillers found in most seasoning packets.
Can I freeze fajita filling?
Cook the chicken and vegetables, cool completely, and freeze in portions for up to 3 months. Reheat straight from frozen in a hot skillet for 5-7 minutes. The texture holds up well because the high-heat sear locks in moisture.
Did you make this recipe?
Please let us know how it turned out for you! Share a picture on Instagram with the hashtag #aimealplan.
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