Name: Low-Calorie Chicken Fajitas
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4
Cuisine: American
Ingredients: 16 oz boneless skinless chicken breast, sliced; 1 red bell pepper, thinly sliced; 1 green bell pepper, thinly sliced; 1 yellow bell pepper, thinly sliced; 1 yellow onion, thinly sliced; 4 tsp extra virgin olive oil, divided in half; 1 tsp dried oregano; 1 tsp salt, divided in half; 1/4 tsp garlic powder; 1/2 tsp chili powder; Juice of one lime; 2 tbsp fresh cilantro

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Low-calorie chicken fajitas are sure to satisfy the pickiest of palates. Flavorful, filling and sure to be a new family favorite.

One thing I love about chicken fajitas is that it’s made all in one pan on the stove top. The peppers and onions add great flavor to this dish.

I love colorful dishes, so I used red, green, and yellow bell peppers. I like to buy whatever is the freshest at the time I’m shopping. These low-calorie chicken fajitas are great wrapped in your favorite tortilla too.

What are bell peppers?

Bell peppers are fruits that are related to chili peppers and tomatoes, all of which are native to Central and South America.

They come in various colors, such as red, yellow, orange, and green. The green pepper changes to yellow or orange before reaching its most ripened color of red.

What are the benefits of eating bell peppers?

Bell peppers are mainly made up of water and carbs, which account for most of their calorie content. They have a decent amount of fiber and are high in vitamin C. Other vitamins and minerals in bell peppers include vitamin K1, vitamin E, vitamin A, folate, and potassium.

Why you’ll love this recipe

Made all in one pan
Great family meal
Low in carbs and calories

Ingredients

What you’ll need to make this recipe.

Boneless skinless chicken breast
Red bell pepper
Green bell pepper
Yellow bell pepper
Yellow onion
Olive oil
Dried oregano
Salt
Garlic powder
Chili powder
Lime
Cilantro

How to make this recipe

1 – Combine dried oregano, garlic powder, salt, chili powder and olive oil in a large bowl. Add the sliced chicken and toss to coat well. Marinate the chicken in the fridge for 15-30 minutes.

2 – Add olive oil to a skillet and heat over high heat. Once the skillet is hot, add in the sliced peppers, onion, chili powder, and salt.

3 – Sauté the peppers and onions for about 4-5 minutes or until they are slightly softened. Remove the peppers and onions from the skillet onto a plate and set aside.

4 – Reduce the heat to medium and add the chicken and marinade to the skillet and sauté until the chicken is cooked through and no longer pink.

5 – Add the peppers and onions back into the pan along with the lime juice and cilantro. Stir everything together well and serve!

What toppings can I put on my chicken fajitas?

Shredded cheese, salsa, sour cream, guacamole, shredded lettuce, cilantro and Pico de Gallo are popular toppings.

What can I serve with chicken fajitas?

Refried beans, black beans, Spanish rice and tortillas are great side dish options.

How do I store my chicken fajitas?

Place leftovers in an airtight container. They will last for about 3 days in the refrigerator.

Can I freeze chicken fajitas?

Yes! Place fajitas in a freezer safe bag, squeezing out any excess air, and freeze for up to 3 months.

Calories per serving (1 cup): 206

Yield: 4 Servings

Low-Calorie Chicken Fajitas

Low-calorie chicken fajitas are sure to satisfy the pickiest of palates. Flavorful, filling and sure to be a new family favorite.

Prep Time 30 minutes

Cook Time 10 minutes

Total Time 40 minutes

Ingredients

16 oz boneless skinless chicken breast, sliced
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 yellow onion, thinly sliced
4 tsp extra virgin olive oil, divided in half
1 tsp dried oregano
1 tsp salt, divided in half
1/4 tsp garlic powder
1/2 tsp chili powder
Juice of one lime
2 tbsp fresh cilantro

Instructions

In a large bowl combine dried oregano, garlic powder, half of the salt, half of the chili powder, half of the olive oil.
Add sliced chicken and toss to coat well. Marinate in fridge for 15-30 minutes.
While chicken in marinating, add the remaining 2 teaspoons of olive oil to skillet and heat over high heat.
Once the skillet is hot add in the sliced peppers, onion, chili powder, and remainder 1/2 teaspoon of salt.
Sauté the peppers and onions for about 4-5 minutes or until they are slightly softened.
Remove the peppers and onions from the skillet onto a plate and set aside.
Reduce heat to medium and add the chicken and marinade to skillet and sauté until the chicken is cooked through and no longer pink.
Add the peppers and onions back into the skillet along with the lime juice and cilantro.
Stir everything together well, then serve.