Bursting with flavor thanks to a zesty marinade, these paleo fajitas will be a family favorite in no time flat!! Versatile and healthy, these fajitas can be served taco style or as a salad for those going more low carb! Easily keto and Whole30 too!
Years ago, my good friend shared a recipe for chicken fajitas that she just loved.
I too thought is was great, but some of the ingredients I did not want to use, and there were too many to count!
So I changed the recipe to suit my preferences of ease and quality, and have been using the recipe ever since!
Smoked paprika is key in these mouthwatering Whole30 fajitas! They lend an incredible smoky flavor that can’t be beat! So don’t be tempted to omit it!
We come back this dinner again and again…so flavorful, and so simple to throw together!
Preparation and meal prep tip for keto fajitas:
- I like to buy a big batch of organic chicken, and before putting it in the freezer, I will make several marinades and let the chicken sit in the fridge (in the marinade) for a day before freezing it it for ready-made meals!! I use several minimal prep marinades for this as it is super easy to dump them in a bag with the raw chicken: THIS fajita recipe, Lemon garlic, Vietnamese, Asian Garlic, or Thai Garlic are our favorites. In 20 minutes, I have 5+ meals ready to go!
- FYI, slightly frozen meat is MUCH easier to slice thinly, and this recipe is no different! Having a super high quality knife if key too…in any kitchen!!
- While most Worcestershire sauce is gluten free (check your labels to be sure!), if you are strict paleo or Whole30, you will need to make your own as commercial varieties have sugar. It’s OK to leave it out all together for ease, plenty of additional flavor left!
- I absolutely SWEAR by my 12″ cast iron pan for cooking—-nothing compares to the browning capabilities of this bad boy, and it is PERFECT for these fajitas!!
Additional recipes with Mexican flare!
- Skillet Tamale Pie
- Gluten Free Oven Baked Chimichangas (family favorite)
- Paleo Fish Tacos
- Quick Mexican Eggs
- Low Carb Mexican Food Round Up @ Beauty & the Foodie
- Mexican Tin Foil Dinner (camping food!)@Faithfully Gluten Free
Serving suggestions for these paleo fajitas:
- I eat this served atop a bed of crunchy romaine lettuce dressed in my favorite chipotle vinaigrette!
- My kids eat in some corn tortillas
- When I am doing a carb meal , I love cassava flour tortillas! You can either make your own, or buy them….both totally delicious!!
- Topping ideas: sliced avocado, pickled jalapeños, sour cream (my favorite non dairy is the plain Forager Cashewgurt!), shredded cheese of choice, and sheep’s milk feta.
Paleo Chicken Fajitas Recipe:
PLAN FOR MARINATING TIME!
If you try these fajitas, let me know! How did YOU eat yours?!
Paleo Fajitas - Keto | Whole30 | Gluten Free
- 1.5 pounds boneless skinless chicken thighs sliced into no more than 1/2" slices. See tip above!
- 1 large onion sliced into halved 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 tip above.
Preheat a large 12" cast iron skillet over medium high heat.
Add in the oil of choice.
Once simmering, add in the peppers 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!