Paleo Chicken Fajitas

Total time1 hr

Prep time15 min

Cook time15 min

Sizzling strips of marinated chicken, charred bell peppers, and sweet caramelized onion — this is weeknight dinner that genuinely delivers on flavor. The marinade does all the heavy lifting, layering cumin, smoked paprika, chili powder, and a hit of cayenne into every bite before the chicken even hits the pan. Cooking everything in a screaming-hot cast iron skillet gives you those gorgeous seared edges and a little char on the vegetables that makes the whole dish taste like it came off a restaurant grill. Swapping flour tortillas for crisp butter lettuce leaves is the move that keeps this grain- and legume-free, and honestly the cool crunch against the hot filling is a combination worth celebrating on its own merits. A squeeze of fresh lime and some sliced avocado on top round things out beautifully. This recipe serves 4, so it's just as good for a casual family dinner as it is for meal-prepping a few lunches ahead of the week.

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Ingredients

4 servings

For the marinade and chicken

1 ½ lb boneless, skinless chicken breasts, sliced into ¼-inch strips
Kroger Uncooked Boneless Skinless Chicken Breast Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
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3 tbsp avocado oil, divided
2 tbsp fresh lime juice
1 tsp ground cumin
1 tsp chili powder
1 tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
¼ tsp black pepper
¼ tsp cayenne pepper

For the vegetables

1 red bell pepper, seeded and sliced into ¼-inch strips
1 yellow bell pepper, seeded and sliced into ¼-inch strips
1 green bell pepper, seeded and sliced into ¼-inch strips
1 medium yellow onion, halved and sliced into ¼-inch half-rings

For serving

8 large butter lettuce leaves, for wrapping
1 avocado, sliced (optional)
¼ cup fresh cilantro, roughly chopped (optional)
1 lime, cut into wedges

Instructions

1
In a large mixing bowl, whisk together 2 tablespoons of the avocado oil, the lime juice, cumin, chili powder, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne until combined. Add the chicken strips and toss to coat evenly. Cover and marinate at room temperature for 30 minutes, or refrigerate for up to 4 hours.
2
Heat a large (12-inch) cast iron skillet or heavy skillet over high heat until very hot, about 2 minutes. Add the remaining 1 tablespoon avocado oil and swirl to coat. Add the bell peppers and onion in a single layer and cook, stirring only once or twice, until the edges are charred and the vegetables are just tender, 5–6 minutes. Transfer the vegetables to a bowl and set aside.

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