Healthy Chicken Fajitas
This chicken fajitas recipe is packed with flavor and comes together in under 30 minutes for a quick and easy weeknight dinner that the whole family will love!
Servings: 4
Ingredients
- 3 bell peppers seeded and thinly sliced
- 1 medium yellow onion thinly sliced
- 1 ¼ lb boneless chicken breasts sliced into thin strips
- 2 Tablespoons olive oil divided
- 3 cloves garlic minced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon oregano
- 1 teaspoon fine sea salt
- ½ teaspoon ground pepper
- Juice from one lime about 2 Tablespoons
- 8 flour or corn tortillas
- Optional toppings: Salsa or pico de gallo sour cream or full fat greek yogurt, Guacamole or avocado and shredded lettuce.
Instructions
- Combine seasoning ingredients in a small bowl. Set aside.2 teaspoons chili powder, 1 teaspoon ground cumin, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon fine sea salt, ½ teaspoon ground pepper, 1 teaspoon oregano
- Heat 1 Tablespoon of oil over a cast iron pan on medium heat. Once hot add peppers and onion and saute for about 5-7 minutes, until veggies start to soften.3 bell peppers, 1 medium yellow onion
- Add garlic and half of the seasoning (about 1 ½ Tablespoons) to the veggies and stir to combine. Let veggies saute for 2-3 more minutes. If the pan becomes too dry or the seasoning starts to burn on the pan add a splash of water to the pan. Once veggies reach your desired texture, transfer to a bowl or plate and set aside.3 cloves garlic
- Add remaining oil to the cast iron, followed by the chicken strips, remaining seasoning and lime juice. Cook for about 5-6 minutes, until chicken is cooked through. Again, you can add a splash of water if the pan gets too dry.1 ¼ lb boneless chicken breasts, Juice from one lime
- Return veggies to the skillet and stir to combine. Cook for 1-2 more minutes just to heat everything up.
- Serve chicken and veggies in warm tortillas with toppings of choice. I recommend sour cream (or Greek yogurt), guacamole, shredded lettuce and pico de gallo.
Notes
- Slice evenly: Try to cut the chicken and veggies into similar-sized strips so everything cooks evenly.
- Adjust spice level: Add more or less chili powder depending on how spicy you like your fajitas.
- Use what you have: You can easily swap in different bell peppers or onions based on what you have on hand.
- Storage: Store leftovers in the fridge for up to 3–4 days and reheat in a skillet for best results.
Nutrition
Serving: 2fajitas w/o toppings | Calories: 557kcal | Carbohydrates: 59g | Protein: 38g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 88mg | Sodium: 690mg | Fiber: 3g | Sugar: 6g