Low Sodium One-Pan Chicken Fajitas
Rated 5.0 stars by 2 users
Category
Easy Meals
Cuisine
American
Author:
Darryl Miles
Servings
4
Prep Time
20 minutes
Cook Time
35 minutes
These vibrant one-pan chicken fajitas deliver restaurant-quality flavor with minimal effort. Juicy chicken strips caramelize alongside sweet bell peppers and onions, all perfectly seasoned with Symphony Seasonings Replenishing Salt—a mineral-rich alternative that enhances the natural flavors while providing essential electrolytes. The result is a satisfying balance of savory, smoky, and slightly sweet notes with a tender-crisp texture that makes each bite irresistible.
Ingredients
Protein
- 1½ pounds boneless, skinless chicken breasts, sliced into ¼-inch strips
Vegetables
- 3 bell peppers (preferably a mix of colors), sliced into ¼-inch strips
- 1 large red onion, thinly sliced
- 3 cloves garlic, minced
Seasonings
- 1½ teaspoons Symphony Seasonings Replenishing Salt
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne pepper (optional, for heat)
Wet Ingredients
- 3 tablespoons olive oil, divided
- 2 tablespoons fresh lime juice
- 2 tablespoons water
For Servings
- 8 (6-inch) flour or corn tortillas, warmed
- Lime wedges
- Fresh cilantro, chopped
- Avocado slices or guacamole
- Sour cream
- Salsa
Directions
Prepare the chicken: In a large bowl, combine chicken strips with 1½ teaspoons of Symphony Seasonings Replenishing Salt, cumin, chili powder, smoked paprika, oregano, and cayenne pepper (if using). Toss well to coat all pieces evenly. Add 1 tablespoon of olive oil and 1 tablespoon lime juice, toss again, and let marinate for 10 minutes at room temperature.
Preheat your skillet: Heat a large cast iron skillet over medium-high heat. Add 1 tablespoon of olive oil and allow it to get hot but not smoking.
Cook the chicken: Add the marinated chicken to the hot skillet in a single layer (work in batches if needed to avoid overcrowding). Cook for 4-5 minutes, turning occasionally, until chicken is golden brown and cooked through (internal temperature of 165°F). Transfer chicken to a clean plate and tent with foil to keep warm.
Cook the vegetables: In the same skillet, add the remaining tablespoon of olive oil. Add the sliced bell peppers and onions, spreading them into an even layer. Cook for 5-6 minutes without stirring to allow some charring. Then stir and continue cooking for another 3-4 minutes until vegetables are tender-crisp.
Add garlic: Reduce heat to medium, add minced garlic and cook for 30 seconds until fragrant.
Combine and finish: Return the chicken to the skillet with the vegetables. Add 2 tablespoons of water and the remaining tablespoon of lime juice. Toss everything together and cook for an additional 1-2 minutes until heated through and liquids have slightly reduced.
Warm tortillas: While the chicken and vegetables are cooking, warm your tortillas. Wrap them in aluminum foil and place in a 300°F oven for 5 minutes, or warm them individually in a dry skillet for 20-30 seconds per side.
Serve: Remove skillet from heat. Serve the fajita mixture immediately with warm tortillas and desired toppings.
Recipe Note
Recipe Notes
For a low-carb option, serve over cauliflower rice or in lettuce cups instead of tortillas.Add sliced jalapeños to the vegetable mix for extra heat.Symphony Seasonings Replenishing Salt adds essential minerals that help balance electrolytes while enhancing flavor, making this perfect for post-workout meals.For meal prep, prepare the components separately and assemble just before eating to maintain optimal texture.
Storage Instructions
Refrigeration: Store cooled fajita mixture in an airtight container for up to 3 days.Freezing: Can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.Reheating: Warm in a skillet over medium heat for best results. Add 1-2 tablespoons of water to maintain moisture.