Looking for something juicy, tender and unique to top your sautéed veggies or fill your warm tortilla wraps? Leave the store-bought spice packs on the shelf and hone your own smoky fajita flavor with this do-it-yourself recipe. And even better? This is the best Paleo and Whole 30 Chicken Fajitas recipe you will find! I promise!
While I love the fact that making my own spice mixtures helps me stay away from unnecessary sugars, sodium, fillers, chemicals, stabilizers and synthetic flavor-boosters like MSG, my favorite thing about homemade rubs and marinades is that I can tailor them for my own tastes and come up with endless varieties for my family to enjoy. The same basic dish can get a fresh twist each time I make it. And if I find a combination we love, I can mix it in bulk ahead of time to have on hand, just as handy as the pre-packaged packets at the store.
This fajita spice mix can be used as a rub (just mix with the lime juice, a little olive oil and brush onto meat), a marinade (let soak in the refrigerator for a few hours or overnight) or as individual spices sprinkled into your sautéing pan as you cook (my favorite option, as it requires no pre-planning!).
The smoked paprika and the ground chipotle pepper both add an irresistibly smoky flavor, while the chipotle and white pepper add the heat. This fajita meat pairs perfectly with Cilantro Lime Guacamole and Stoplight Sautéed Peppers for paleo or Whole30 readers. Cilantro Lime Rice and our Black Bean Medley are mouth-watering additions for gluten-free readers, while others may enjoy wrapping it all up in our Handmade Whole-Wheat Tortillas.
- 4 boneless skinless chicken breasts, sliced
- 1 tbs coconut oil
- 1-2 teaspoons Spanish smoked paprika
- ¼ to ½ teaspoon ground chipotle chili pepper (more or less, depending on how HOT you like it)
- ¼ to ½ teaspoon white pepper (more or less, depending on how SPICEY you like it)
- ½ teaspoon salt (more or less, depending on how SALTY you like it)
- 1 tablespoon tamari, soy sauce or coconut aminos
- 1 tablespoon fresh lime juice
- Start with fresh or thawed boneless chicken breasts and slice thinly.
- Warm ½ tablespoon coconut oil in a large skillet on medium-high heat.
- Add the chicken and stir immediately to keep from sticking.
- Sprinkle on the dry spices listed above and continue to stir or flip the chicken occasionally to enable the chicken to brown evenly.
- The chicken will release its own juices but once they evaporate, add more coconut oil if necessary. You may want to turn the skillet down to medium heat.
- Cook the chicken until just done – over cooking makes chicken dry and chewy. You will know it is done when you can easily cut through a slice with a fork it is no longer pink on the inside.
- When the chicken has just finished cooking, stir in the lime juice and tamari, soy sauce or coconut aminos. You will want to stir continuously, lower the heat and then remove from heat after all within a minute or two of adding these last two ingredients.
- Now is the best step of all, serve this incredible fajita chicken alongside one or several of the lip-smacking recipes above and you will have a delicious, healthy meal your family or guests will rave about!
- The lime juice and soy sauce help coat the chicken with rich flavor and moisture while also brining out the aroma of the dry spices. However, the soy sauce can scorch, so make sure you monitor and transfer to a serving dish after evenly coating and browning.