Skinny One-Pot Chicken Fajita (Printable)

Delicate chicken and garden vegetables simmered with bright fajita spices in a light, nourishing 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 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
17 - Juice of 1 lime
18 - 2 tablespoons fresh cilantro, chopped, plus additional for garnish

# How To Make:

01 - Heat olive oil in a large pot over medium heat. Add the sliced onion and sauté for 3 minutes until softened and translucent.
02 - Add the minced garlic, sliced bell peppers, and zucchini to the pot. Cook for 4 minutes, stirring occasionally, until vegetables begin to soften.
03 - Stir in the ground cumin, chili powder, smoked paprika, dried oregano, salt, black pepper, and cayenne pepper if using. Cook for 1 minute, stirring constantly, until the spices become fragrant.
04 - Add the thinly sliced chicken breasts to the pot and cook, stirring frequently, for 2 to 3 minutes until the chicken becomes opaque on the exterior.
05 - Pour in the diced tomatoes with their juices and the low-sodium chicken broth. Stir to combine and bring the mixture to a gentle boil.
06 - Reduce the heat to low and maintain a gentle simmer uncovered for 15 to 18 minutes, or until the chicken is cooked through and the vegetables are tender.
07 - Remove from heat. Stir in the fresh lime juice and chopped cilantro. Taste the soup and adjust seasoning with additional salt and pepper as needed.
08 - Ladle the soup into bowls and garnish with additional fresh cilantro. Serve immediately with optional lime wedges, sliced avocado, or Greek yogurt.

# Top Tips:

01 -
  • It tastes indulgent but leaves you feeling energized, not weighed down, which is rare for comfort food.
  • Everything cooks in one pot in under 45 minutes, so weeknight dinners stop feeling like a negotiation.
  • The spices do all the heavy lifting—you don't need cream or butter to make it sing.
02 -
  • Slice the chicken thin—thicker pieces will stay tough because thirty minutes total cooking time isn't enough for dense chunks.
  • Don't skip blooming the spices for a minute; that tiny step is what separates this from tasting like seasoned broth.
03 -
  • Make it in bulk and freeze it in portions—the flavors actually intensify after a day or two in the fridge.
  • If you're feeding vegetarians, skip the chicken, use vegetable broth, and add an extra can of beans for protein; it becomes something completely satisfying on its own.
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