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Low Carb Chicken Fajita Skillet - A Fast, Flavor-Packed Weeknight Dinner

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.5 pounds boneless, skinless chicken breasts (or thighs), thinly sliced
  • Bell peppers: 3 medium (mix of red, yellow, and green), thinly sliced
  • Onion: 1 large yellow or red onion, thinly sliced
  • Garlic: 3 cloves, minced
  • Avocado oil or olive oil: 2–3 tablespoons
  • Lime: 1 fresh lime, cut into wedges (plus zest if you like)
  • Fresh cilantro: Small handful, chopped (optional)
  • Seasonings: 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika (or sweet paprika)
  • 1/2 teaspoon dried oregano
  • 1/4–1/2 teaspoon garlic powder (optional boost)
  • 1/4 teaspoon cayenne or red pepper flakes (optional heat)
  • Salt and black pepper to taste
  • Optional add-ons: Sliced jalapeño, avocado, shredded cheese, sour cream or Greek yogurt, salsa, cauliflower rice, lettuce leaves for wraps

Method
 

  1. Prep the chicken: Pat the chicken dry and slice into thin strips. This helps it cook fast and stay tender. Season with a big pinch of salt and pepper.
  2. Mix the seasoning: In a small bowl, combine chili powder, cumin, smoked paprika, oregano, garlic powder, and cayenne if using. Set aside.
  3. Preheat the skillet: Heat 1 tablespoon of oil in a large skillet over medium-high until shimmering. A hot pan is key for good color.
  4. Sear the chicken: Add half the chicken in a single layer. Cook 3–4 minutes without moving, then stir and cook 2–3 more minutes until just cooked through. Transfer to a plate. Repeat with the remaining chicken, adding more oil if needed.
  5. Sauté the vegetables: Add another tablespoon of oil to the skillet. Toss in the onions and peppers with a pinch of salt. Cook 5–7 minutes, stirring occasionally, until tender-crisp with some char.
  6. Add garlic and spices: Stir in minced garlic and the seasoning mix. Cook 30–60 seconds until fragrant.
  7. Bring it together: Return the chicken and any juices to the skillet. Toss to coat in the spices and vegetables. Squeeze in half a lime, taste, and adjust salt, pepper, or heat.
  8. Finish and serve: Remove from heat. Top with chopped cilantro and extra lime wedges. Serve over cauliflower rice, in lettuce cups, or as a bowl with avocado and salsa.