Mexican · dinner

Easy Skillet Chicken Fajitas

Easy Skillet Chicken Fajitas — from Natashas Kitchen's cooking video Watch how it’s made · 8:04

Video by Natashas Kitchen on YouTube · Open on YouTube

30 minServes 4589 kcal a serve
  • Low carb (39 g net carbs) but not keto: 44% of the energy is from fat, and keto meals get about 60% or more
  • Gluten-free with a swap: Use corn tortillas to keep it gluten-free
  • Dairy-free
  • Nut-free

Contains: Gluten. Check labels on stock, sauces and spice mixes.

Each serve has about 47 g of protein from lean chicken breast plus three peppers' worth of vegetables, giving well over a day's vitamin C. Spices and lime add flavour without sugar.

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Ingredients 16

Method

Tap a time to watch that step in the video.

  1. Whisk the lime juice, 2 tbsp olive oil, chilli powder, paprika, cumin, onion powder, garlic powder, salt and pepper in a large bowl. Halve the chicken breasts lengthwise into cutlets and turn them in the marinade. 0:27
  2. Leave the chicken to marinate while you slice the peppers into ¼-inch strips and thinly slice the onion. 1:31
  3. Heat a large heavy skillet over medium heat with 1 tbsp oil. Cook the chicken 3–5 minutes per side until browned and 74°C (165°F) inside, then rest it on a board. 2:29
  4. Add the last 1 tbsp oil and sauté the peppers and onion 5–6 minutes, scraping up the browned bits, until soft and golden in spots. Season to taste. 3:12
  5. Slice the chicken thinly against the grain and stir it back into the pan. Warm the tortillas in a dry pan or over a flame and serve with lime wedges and coriander. 4:02

Tip. Serves 4 (8 fajitas, her written recipe). She tops them with avocado or guacamole, cheese, salsa and sour cream; those aren't counted here. Wholemeal or corn tortillas add fibre.

The method is a summary in our words — the video shows every step.

One serve gives you 1 of 4

Energy589 kcal2,470 kJ
Protein47 g94% of a day
Fibre7.1 g25% of a day
Carbohydrate46 g39 g net · 7.4 g sugars17% of a day
Fat24 g4.6 g saturated30% of a day
Sodium1,100 mg48% of a day

Where the energy comes from one serve

  • Net carbs 28%
  • Protein 34%
  • Fat 38%

For comparison, low-carb eating usually gets under 26% of its energy from carbs, and ketogenic eating under 10%. Why this is here

Lower-carb idea. About 78% of the 39 g of net carbs come from the flour tortillas. To cut carbs, try leaving it out — it is optional.

Vitamins & minerals % of a day, one serve · tap for more

Vitamin C High147%

133 mg a serve, mostly from bell peppers (72%). An antioxidant needed for collagen, immunity and iron absorption. Long cooking destroys some, so raw herbs, citrus and capsicum help.

Selenium High97%

53 µg a serve, mostly from boneless skinless chicken breasts (66%). Part of the body's antioxidant enzymes and needed for thyroid hormones. Seafood, eggs, meat and Brazil nuts are rich sources.

Vitamin B6 High72%

1.2 mg a serve, mostly from boneless skinless chicken breasts (63%). Helps turn food into energy and make brain messengers. Chickpeas, fish, poultry, potatoes and bananas are good sources.

Vitamin E High29%

4.4 mg a serve, mostly from olive oil (44%). An antioxidant that protects cell membranes. Nuts, seeds and plant oils such as olive oil are the main sources.

Iron High24%

4.3 mg a serve, mostly from flour tortillas (40%). Carries oxygen in your blood. Iron from plants absorbs better with vitamin C in the same meal — lemon, tomato or capsicum.

Magnesium High23%

95 mg a serve, mostly from boneless skinless chicken breasts (39%). Takes part in hundreds of reactions — energy, muscles, nerves, blood sugar and bones. Nuts, seeds, legumes and whole grains are good sources.

Zinc High23%

2.6 mg a serve, mostly from boneless skinless chicken breasts (50%). Needed for immunity, wound healing, taste and growth. Meat, seafood, legumes, seeds and whole grains supply it.

Vitamin K Source19%

23 µg a serve, mostly from olive oil (36%). Needed for blood clotting and bones. Leafy greens and herbs are very rich in it. If you take warfarin, keep your intake steady and talk to your doctor.

Folate Source19%

74 µg a serve, mostly from bell peppers (46%). Needed to make DNA and new cells — especially important before and in early pregnancy. Legumes and leafy greens are rich sources.

Vitamin A Source18%

163 µg a serve, mostly from bell peppers (72%). Keeps eyes, skin and the immune system healthy. Orange vegetables and dark greens give beta-carotene, which the body turns into vitamin A.

Vitamin B12 Source18%

0.4 µg a serve, mostly from boneless skinless chicken breasts (100%). Keeps nerves and blood cells healthy. Found almost only in animal foods and fortified foods (some plant milks, nutritional yeast), so vegans need a reliable source.

Potassium Source17%

800 mg a serve, mostly from boneless skinless chicken breasts (41%). Balances sodium to help control blood pressure and keeps muscles and nerves working. Beans, potatoes, leafy greens and fruit are rich sources.

Omega-3 Source14%

0.2 g a serve, mostly from olive oil (47%). Omega-3 fats support the heart and brain. Oily fish give EPA and DHA; walnuts, flax, chia and canola give ALA, which the body converts only a little.

Show the other 2
Calcium9%

121 mg a serve, mostly from flour tortillas (58%). Builds bones and teeth and helps muscles and nerves work. Dairy, calcium-set tofu, sardines with their bones and some greens supply it.

Vitamin D1%

0.1 µg a serve, mostly from boneless skinless chicken breasts (100%). Helps you absorb calcium for bones and supports muscles. Few foods have much — oily fish, eggs, UV-exposed mushrooms, fortified milks. Sunlight is the main source.

Estimated from the ingredient list with USDA FoodData Central values; % of a day uses the food-label daily values. How this works

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Recipe and video by Natashas Kitchen; the method summary, nutrition estimate and diet notes are Notbroken’s. General information about food, not dietary advice.