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Chicken fajitas recipe - Dr. Axe

Chicken Fajitas Recipe

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  • Author: Dr. Josh Axe
  • Total Time: 20 minutes
  • Yield: 4 1x
  • Diet: Gluten Free


When you need a quick, flavorful meal that’s easy to prep and a hit among the family, few recipes fit the bill like Chicken Fajitas.


  • 2 tablespoons coconut oil
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • 1 white onion, sliced
  • 2 cloves of garlic, finely chopped
  • 2 pounds skinless, boneless chicken breast
  • 1 teaspoon sea salt
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 package sprouted grain or brown rice tortillas
  • 1/2 cup shredded goat cheddar cheese (optional)
  • 1 avocado, sliced (optional)
  • 1/2 cup red salsa (optional)
  • 1 can organic black beans (optional)


  1. Prep the veggies (peppers, onion and garlic).
  2. On a medium setting, heat coconut oil and a little water in a large skillet, add chicken breast.
  3. Sprinkle with half of sea salt and garlic and cook until white throughout.
  4. Remove chicken and let cool (using a knife and a fork, pull apart the chicken breast until shredded).
  5. In same skillet, add enough water to cover the bottom. Add sliced bell peppers and onion. Add the remaining garlic and sea salt. Cook for 5–10 minutes.
  6. Add shredded chicken back into skillet with the peppers and onions. Add cumin and chili powder. Cook until veggies are tender.
  7. Add mixture into tortillas. Optionally, add cheese, avocado and salsa to the fajita.
  8. Serve with cooked black beans on the side.


I love putting the chicken and veggies in a big bowl in a fajita “serving station,” along with different toppings — fresh tomatoes and salsa, sliced avocado, extra onions and a little freshly grated goat cheddar.

  • Prep Time: 10 min
  • Cook Time: 10 min
  • Category: Main Dishes
  • Method: Pan frying
  • Cuisine: American


  • Serving Size: 2 fajitas
  • Calories: 496
  • Sugar: 5.0g
  • Sodium: 918mg
  • Fat: 17.2g
  • Saturated Fat: 9.2g
  • Unsaturated Fat: 5.1g
  • Carbohydrates: 26.8g
  • Fiber: 6.4g
  • Protein: 56.4g
  • Cholesterol: 166mg