Whole30 Chicken Fajitas

Savor the bold, zesty flavors of these Whole30 Chicken Fajitas, a healthy, gluten-free, and dairy-free twist on a Tex-Mex classic! Juicy marinated chicken strips are perfectly seared alongside a colorful medley of red, yellow, and green bell peppers with tender onion, creating a vibrant and nutrient-rich filling. Infused with warm spices like smoked paprika, cumin, and chili powder, and finished with a spritz of lime and fresh cilantro, this dish bursts with fresh, tangy goodness. Served in crisp romaine lettuce leaves as a low-carb alternative to tortillas, these fajitas offer a guilt-free way to enjoy an iconic favorite while staying Whole30-compliant. Quick and easy to whip up in just 35 minutes, they’re perfect for a weeknight dinner or meal prep. Let's make healthy eating deliciously satisfying!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1.5 pounds boneless, skinless chicken breasts
• 1 large red bell pepper
• 1 large yellow bell pepper
• 1 large green bell pepper
• 1 large white onion
• 3 tablespoons avocado oil
• 1 whole lime
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup fresh cilantro
• 8 whole romaine lettuce leaves

Directions

Step 1

Begin by slicing the chicken breasts into thin strips, about 1/2 inch thick.

Step 2

Slice the red, yellow, and green bell peppers into thin strips, discarding the seeds and stems. Slice the onion in a similar manner.

Step 3

In a large bowl, combine the chicken strips with 2 tablespoons of avocado oil, lime juice squeezed from the lime, garlic powder, ground cumin, smoked paprika, chili powder, salt, and black pepper. Toss well to coat the chicken evenly with the spices.

Step 4

Heat the remaining 1 tablespoon of avocado oil in a large skillet over medium-high heat.

Step 5

Add the sliced onions to the skillet, stirring occasionally for about 2-3 minutes until they start to soften.

Step 6

Add the sliced bell peppers to the skillet and continue to cook for another 5 minutes until the peppers and onions are tender and slightly caramelized.

Step 7

Push the vegetables to the side of the skillet and add the marinated chicken strips. Cook for about 6-7 minutes, turning occasionally until the chicken is cooked through and has a nice sear.

Step 8

Mix the chicken with the vegetables, ensuring everything is well combined and reheated.

Step 9

Remove the skillet from the heat and stir in the chopped fresh cilantro.

Step 10

Serve the chicken fajitas hot by spooning the chicken and vegetable mixture onto whole romaine lettuce leaves, acting as taco shells.

Step 11

Enjoy your Whole30-compliant chicken fajitas!

Nutrition Facts

Serving size	(1651.7g)

Amount per serving	% Daily Value*
Calories	1783.6

Total Fat 67.8g	0%
Saturated Fat 13.2g	0%
Polyunsaturated Fat 0.1g
Cholesterol 578.3mg	0%
Sodium 2948.6mg	0%
Total Carbohydrate 68.1g	0%
Dietary Fiber 18.1g	0%
Total Sugars 20.6g
Protein 221.6g	0%

Vitamin D 6.8IU	0%
Calcium 246.5mg	0%
Iron 12.6mg	0%
Potassium 3603.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.5%

Protein: 50.1%

Carbs: 15.4%