Ground Chicken Fajita Skillet
Chicken fajitas transformed into a savory one-pan meal! The chicken is ultra moist, studded with caramelized bell peppers and onions, and scented with smoky, warming spices.
This is such a fun way to enjoy fajitas! And, perhaps a little easier to eat. Thanks to smoked paprika, chili powder, and cumin, this chicken truly tastes like a sizzling platter of fajitas. And since everything is cooked in one skillet, it couldn’t be easier make. Even on your busiest weeknight.
I used ground chicken in this dish, but other ground meat works too. If you want to switch up the protein, you can use ground beef, ground turkey, and ground pork instead of chicken. Use what you have and dinner will be ready in a flash.
This meal is incredible healthy and gluten-free too. There’s practically zero fat in this dish, and it’s incredibly satisfying, so you don’t need a lot of heavy toppings or side dishes. To keep the dish gluten-free, serve corn tortillas on the side.
What should you serve with the ground chicken fajita skillet? I served fluffy rice on the side and it was a complete meal. You can serve the chicken mixture with your favorite grain of choice. Baked potatoes would be amazing too; you could spoon the mixture in the potatoes instead of tortillas.
What toppings should you serve with your ground chicken fajita skillet? That’s really up to you! Whatever you serve with your traditional fajitas works here as well. I served our ground chicken fajitas with shredded Mexican cheese, cilantro, green onions, and lime wedges. You can add salsa, sour cream, avocado, guacamole, and hot peppers if you like those additions.
Ground Chicken Fajita Skillet
Ingredients
- 1 pound ground chicken
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper
- 1 cup chopped onion, any color
- 2 bell peppers, any color, seeded and sliced, or 2 cups sliced mini peppers
- 1 cup chicken broth
- 1 lime, sliced into wedges
- Fajita-size flour or corn tortillas, warmed if desired
For Serving
- Corn or flour tortillas
- Sour cream
- Salsa
- Hot sauce
- Fresh cilantro
- Chopped green onions
Equipment
Instructions
- Brown the chicken in a large skillet over medium-high heat, breaking up the meat as it cooks. Add the chili powder, smoked paprika, cumin, onion powder, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and stir to coat. Cook for 1 minute, until the spices are fragrant. Add the onion and bell pepper and stir to coat.
- Add the chicken broth and bring to a simmer. Reduce the heat to low and simmer until the liquid is almost complete absorbed and the vegetables soften. Squeeze over a few of the lime wedges and season to taste with salt and black pepper. Serve with the remaining lime wedges and desired toppings and garnishes.