Super Easy Chicken Fajitas

Fajitas are one of my favorite Tex-Mex dishes. My love for them probably started as a kid, when my family would go to Don Pablo’s, a nearly ubiquitous Tex-Mex chain of restaurants that we went to often when I was young. Two things stick out about our dinners there: fresh made tortillas, and sizzling fajitas that were brought screaming hot, right to your table. Both seemed like the best things on the menu, and years later, I can’t resist either.



Recently we’ve tried making chicken fajitas starting with a roast chicken, and it really helps streamline the cooking effort… big time! Nowadays you can go into many grocery stores and get a clean-ingredient, already-cooked chicken, and use it as the starting point for other recipes. (Chicken salad also comes to mind).



I feel like I’ve also seen prepared fajita veggie mixes in the chilled produce section in some stores, too. So that could make this even easier.



Cap this recipe off using our smoky and flavorful Primal Palate Taco Seasoning, which is one of our most popular blends (you’ll see why!) It’s just the right seasoning for this dish.


Give it a shot and let us know what you think!


Bill & Hayley



Chicken Fajitas

Fajitas are one of our favorite Tex-Mex dishes, though we serve them Whole30-style without a tortilla (UNLESS we have Siete tortillas on hand!) We recently tried streamlining this recipe by using already-cooked chicken breast, and it was a total game changer!

Serves: 4

Serves: 4decrease servingsincrease servings



Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. In a medium size mixing bowl, mash the avocado, and season with a pinch of sea salt and black pepper, the juice of half of a lime, and 1/2 tablespoon of chopped fresh cilantro. Set aside until the fajitas are ready. You can also add some fresh pressed garlic or garlic powder if you'd like!
  2. In a large cast iron skillet, heat the olive oil over medium high heat. Add the peppers to the skillet, and saute until they start to sear. Add the onion, and continue to cook until translucent, about 5 minutes.
  3. Season the vegetables with 1 teaspoon of taco seasoning, and 1/2 teaspoon of sea salt. Turn the heat down to medium, to keep the vegetables from burning, and continue to saute until soft, about 12-15 minutes total cook time.
  4. Remove the vegetables from the skillet, and add the chicken. Season the chicken with your remaining 1/2 teaspoon of taco seasoning, and cook until warm throughout.
  5. Enjoy the vegetables and chicken, topped with the fresh guacamole, a squeeze of lime juice, and the remaining cilantro.
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