Paleo Fajitas - Keto | Whole30 | Gluten Free

Boneless skinless chicken thighs are thinly sliced and marinated for an over the top flavorful and delcious version of skillet chicken fajitas!

Course Main Course

Cuisine Mexican

Keyword chicken fajitas paleo, healthy fajitas, keto fajitas, low carb fajitas, paleo fajitas, whole30 fajitas

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 289kcal

Author Tessa the Domestic Diva

1.5 pounds boneless skinless chicken thighs sliced into no more than 1/2" slices. See tip above!
1 large onion halved and sliced 1/4" slices
2 bell peppers sliced into 1/4" strips
Pinch of sea salt
2 tablespoons avocado or coconut oil or other high heat oil

Corn or cassava tortillas, crunchy romaine, sliced avocado, pickled jalapeños, sour cream (my favorite non dairy is the plain Forager Cashewgurt!), shredded cheese of choice, and sheep's milk feta. I linked a favorite chipotle vinaigrette for a low-carb salad style fajitas!

At least 6 hours in advance, mix the marinade ingredients in a container large enough to accommodate the chicken and toss together. Marinate for at least 6 hours, overnight ideal. See time saving tip above.
Preheat a large 12" cast iron skillet over medium high heat.
Add in the oil of choice.
Once simmering and almost smoking, add in the pepper and onion slices, stirring to coat with oil. Add the pinch of salt over the top. Let sit to char a bit, a couple minutes. Stir, then let rest again for approximately 1 minute increments. Keep going, stirring every 1-2 minutes until sweet, and slightly charred.
Remove from pan and set aside.
Let pan heat up again!!
Add in the marinated chicken slices, along with the marinade if you like things extra zesty like we do! Do not over crowd the pan, one layer of chicken only, do in two batches if necessary.
Initially, with all the liquid, it will look like and colorful soupy mess! Let it all sit undisturbed for at least 5-6 minutes until chicken pieces begin to char and most of liquid begins to evaporate off. Stir, and let sit again (another 5-6 minutes) to brown a bit. Once the liquid has disappeared, just saute a couple more minutes to brown the pieces evenly, and the meat is beginning to crisp and caramelize.
Ready to serve! (See suggestions above)

Lots of serving suggestions and tips in the post above!