This recipe takes the bold, smoky flavors of classic chicken fajitas and transforms them into a weeknight-friendly, one-pan skillet meal. 

This Ground Chicken Fajita Skillet is a one-pan meal that’s packed with protein, veggies, fiber, and so much flavor. It comes together in about 30 minutes, using simple pantry and fridge staples.

The magic of this fajita skillet is that everything cooks together in one pan. Start by browning the ground chicken and onion, then stir in the colorful bell peppers, seasonings, and tomato paste.

Next comes the rice, which gets cooked in bone broth for some extra protein, then add a can of black beans, and sweet corn kernels. 

Top the skillet with some chopped cilantro, pickled red onions, avocado, and crushed tortilla chips and you’re done!!

Couldn’t be any easier or more delicious than this. Enjoy!  

Key Ingredients for Ground Chicken Fajita Skillet

One pan, 30 minutes, and simple ingredients. Here’s what you’ll need. 

• Ground Chicken: I always keep ground meat in my freezer for a super quick dinner. You could swap in turkey or ground beef, too.
• Onion and Garlic: Two must-haves for Mexican food.
• Bell Peppers: Any colors you prefer. I like red and orange to add more colors to the dish.
• Tomato Paste: A squeeze of tomato paste amps up the flavor.

• Fajita Seasoning: Pre-made fajita seasoning makes this dish that much easier. I like the blend from @sietefoods. 
• Black Beans: An extra protein kick and a tried-and-true staple for Tex-Mex meals.
• Corn: Either fresh or frozen corn will work just fine here.
• Rice: I used regular white rice, but brown rice or even quinoa could also work. Just adjust the cooking time appropriately.   
• Bone Broth: Chicken bone broth helps deglaze the pan and gives it so much more flavor than water.

• Lime Juice: A squeeze of lime at the very end gives this skillet recipe a dose of fresh flavor. You could also serve it up with extra lime wedges so everyone can squeeze to their liking.   
• Toppings: I like to serve this by bringing the entire skillet right to the dinner table, topping it off with some pickled red onion, chopped cilantro, sliced avocado, and crushed tortilla chips (@sietefoods sea salt tortilla chips for the win). Yum! 

How to Make Chicken Fajita Skillet

In a large oven-safe skillet, heat the avocado oil over medium heat. Add the chicken and onion and cook for 5 to 7 minutes, breaking it up as you go.

Stir in garlic, bell pepper, and fajita seasoning. Cook for 6 to 8 minutes, stirring occasionally, until peppers are tender.

Add the tomato paste and stir to incorporate. Next, stir in drained and rinsed black beans, corn, rice, and bone broth.

Reduce the heat to low, cover, and let it simmer for 18 to 20 minutes. Remove the lid, add the lime juice, and stir. Note, if the mixture is still quite wet, simply simmer for a few minutes with the lid removed. 

Remove the pan from the heat. Taste and season with salt and pepper, as needed. 

Garnish with pickled red onion, cilantro, sliced avocado, and crushed tortilla chips. Serve straight from the skillet. Enjoy!

More Tex-Mex Inspired Mains: 

• Marinated Steak Fajita Bowls
• Barbecue Braised Chicken Tacos with Avocado Corn Salsa
• Southwest Stuffed Peppers
• Crispy Baked Chicken Tacos with Dairy-Free Street Corn