Skinny One-Pot Chicken Fajita (Printer View)

A healthy, flavorful meal with tender chicken, bell peppers, zucchini, and vibrant spices in one pot.

# What you'll need:

→ Proteins

01 - 2 medium boneless, skinless chicken breasts (about 14 oz), sliced thinly

→ Vegetables

02 - 1 large yellow onion, thinly sliced
03 - 1 red bell pepper, thinly sliced
04 - 1 yellow bell pepper, thinly sliced
05 - 1 medium green zucchini, halved lengthwise and sliced
06 - 2 cloves garlic, minced
07 - 1 can (14 oz) diced tomatoes, with juices

→ Liquids

08 - 4 1/4 cups low-sodium chicken broth

→ Spices & Seasonings

09 - 1 tablespoon olive oil
10 - 1 teaspoon ground cumin
11 - 1 teaspoon chili powder
12 - 1 teaspoon smoked paprika
13 - 1/2 teaspoon dried oregano
14 - 1/2 teaspoon salt, or to taste
15 - 1/4 teaspoon black pepper
16 - 1/8 teaspoon cayenne pepper, optional for heat
17 - Juice of 1 lime
18 - 2 tablespoons fresh cilantro, chopped, plus more for garnish

# Method:

01 - Heat olive oil in a large pot over medium heat. Add the sliced onion and sauté for 3 minutes until softened.
02 - Add the minced garlic, sliced bell peppers, and zucchini, then cook for 4 minutes more, stirring occasionally.
03 - Stir in the cumin, chili powder, smoked paprika, oregano, salt, black pepper, and cayenne pepper if using. Cook for 1 minute until fragrant.
04 - Add the sliced chicken breasts and cook, stirring frequently, for 2 to 3 minutes until the chicken becomes opaque.
05 - Pour in the diced tomatoes with their juices and chicken broth. Bring to a gentle boil.
06 - Reduce heat to a simmer and cook uncovered for 15 to 18 minutes, or until the chicken is cooked through and vegetables are tender.
07 - Remove from heat. Stir in lime juice and chopped fresh cilantro. Taste and adjust seasoning as needed.
08 - Ladle into bowls and garnish with additional cilantro if desired.

# Expert Advice:

01 -
  • It tastes like fajita night but without the guilt, coming together in just 45 minutes from start to finish.
  • You get that satisfying, stick-to-your-ribs comfort from a soup with authentic Tex-Mex flavor and actual nutrition packed into every spoonful.
  • The recipe is forgiving enough to make on a weeknight but impressive enough to serve when friends drop by unexpectedly.
02 -
  • Don't skip slicing the chicken thin—thick pieces will cook unevenly and some parts will be rubbery while others are still raw in the middle.
  • Always add lime juice at the end rather than at the beginning because the acid will fade if it simmers for 15 minutes, and you want that brightness to be the last thing you taste.
  • Taste the broth before serving because store-bought broths vary wildly in saltiness, and you might need to adjust more than the recipe suggests.
03 -
  • Slice your chicken breasts against the grain for maximum tenderness, which only takes two extra seconds but changes everything about the texture.
  • If you don't have smoked paprika, regular paprika works, but smoked paprika is what gives this soup that subtle depth that makes people ask what your secret ingredient is.
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