First Sweet-Paleo Post and Paleo-Friendly Chicken Fajitas

Welcome to Sweet-Paleo!!! We are excited to join the Paleo online community and offer great recipes that are healthy, easy and fit into the Paleo diet. If you are new to the Paleo diet and are unsure what it entails, I recommend that you click here for some great resources and information. For information about why I started the Paleo diet and how it’s changed my outlook on health and eating, click here.

Now on to the recipe…my husband, Joe, and I recently lived in Houston, Texas and I think I speak for both of us when I say how much I miss the awesome Tex-Mex there. Before going Paleo, I would devour mounds of tortilla chips and could not get enough chicken quesadillas filled with cheese and sides of re-fried beans, rice and of course giant sugar-filled margaritas. Now that I don’t eat grains and dairy (and we now live in Nebraska…) I wanted to find a way to still get my Tex-Mex fix.

I used a great homemade taco seasoning mix recipe to season sliced chicken breasts, sauteed them with fresh bell peppers and zucchini and served with sweet potato chips and all-natural, sugar-free salsa that I found at Whole Foods. Add some sliced avocado on top and pour a nice glass of red wine…my cravings are satisfied!

Chicken Fajitas

Serves 2-4
Prep time 30 minutes
Cook time 20 minutes
Total time 50 minutes
Dietary Gluten Free
Meal type Main Dish
This is a delicious and Paleo-friendly alternative to restaurant style fajitas and they taste just as good, if not better!


  • 1lb Chicken Breasts (sliced)
  • 2 Bell Peppers (sliced)
  • 1 Onion (sliced)
  • 1 Zucchini (sliced)
  • Coconut/Olive Oil
  • Avocados (sliced, for garnish)
  • Salsa (all-natural, sugar-free)
  • Sweet Potato Chips

Seasoning Mix

  • 1 tablespoon Chili Powder
  • 1 /4 teaspoon Oregano
  • 1/4 teaspoon Garlic Power
  • 1/4 teaspoon Onion Powder
  • 1/4 teaspoon Red Pepper
  • 1/2 teaspoon Paprika
  • 1 1/2 teaspoon Cumin
  • 1 teaspoon Salt and Pepper


Seasoning Mix
Step 1
Mix all ingredients in a covered storage container and shake well. Extra mix can be stored for use in other recipes. Great for tacos too!
Step 2
Heat coconut or olive oil in a medium skillet over medium to medium-high heat.

Sprinkle about 3 tablespoons on chicken to coat and let rest for 5 minutes while oil heats up.

Cook chicken in skillet until cooked through, about 10 minutes.
Step 3
Remove chicken from pan, cover to keep warm and add more oil to pan if necessary.

Add sliced bell peppers, zucchini and onions and cook, stirring until softened, about 5-10 minutes.

Add chicken back to pan and heat through.
Step 4
Serve chicken and vegetables with sliced avocado, salsa and sweet potato chips. Add a nice glass of red wine if you'd like. Yum!
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