Description
This Healthy Chicken Fajitas recipe is a quick and flavorful meal perfect for any night of the week. Featuring tender chicken breast strips seasoned with a homemade blend of spices and sautéed with vibrant bell peppers and onions, these fajitas are served warm in tortillas with optional fresh toppings like sour cream, guacamole, and pico de gallo. Ready in just 28 minutes, it’s a balanced and satisfying dish bursting with Tex-Mex flavors that the whole family will enjoy.
Ingredients
Vegetables
- 3 bell peppers, seeded and thinly sliced
- 1 medium yellow onion, thinly sliced
- 3 cloves garlic, minced
Chicken
- 1 ¼ lb boneless chicken breasts, sliced into thin strips
Seasonings
- 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
Other
- 2 Tablespoons olive oil, divided
- 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
- Shredded lettuce
Instructions
- Combine seasonings: In a small bowl, mix together chili powder, ground cumin, paprika, garlic powder, onion powder, oregano, sea salt, and ground pepper. Set this seasoning blend aside.
- Cook veggies: Heat 1 tablespoon olive oil in a cast iron pan over medium heat. Add the sliced bell peppers and onion and sauté for 5-7 minutes until they begin to soften.
- Add garlic and seasoning to veggies: Stir in the minced garlic and half of the seasoning blend (about 1 ½ tablespoons). Continue cooking for 2-3 minutes more, adding a splash of water if the pan starts to dry or the seasoning sticks, until the vegetables reach your preferred tenderness. Remove veggies from the pan and set aside.
- Cook chicken: Add the remaining tablespoon of olive oil to the same pan. Add the thinly sliced chicken strips, the rest of the seasoning blend, and lime juice. Cook the chicken for 5-6 minutes, stirring occasionally, adding a splash of water if needed to prevent sticking, until chicken is cooked through.
- Combine chicken and veggies: Return the cooked vegetables to the pan with the chicken. Stir everything together and cook for 1-2 minutes just to reheat and meld the flavors.
- Serve: Warm the tortillas and serve the chicken and veggie mixture inside them. Add toppings of choice such as salsa or pico de gallo, sour cream or Greek yogurt, guacamole or avocado, and shredded lettuce to complete your healthy chicken fajitas.
Notes
- Use a cast iron skillet or heavy sauté pan for best heat distribution and flavor.
- If you prefer lower carbs, opt for corn tortillas or lettuce wraps instead of flour tortillas.
- Add a splash of water during cooking if ingredients start sticking to the pan or drying out.
- Adjust the seasoning amounts based on your spice preference.
- Make sure chicken pieces are uniformly sliced for even cooking.
- Feel free to swap chicken breasts for thigh meat for a juicier texture.
- Leftovers keep well refrigerated for up to 3 days and can be reheated in a pan or microwave.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
