Healthy Chicken and Pepper Fajitas

Healthy Chicken and Pepper Fajitas


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If you love Mexican food, but don't love the calories that come with the tortillas, burritos, and chips, try this flavorful chicken and pepper fajita recipe. Serve the fajitas straight from the skillet or with large lettuce leaves instead of tortillas for a low carb meal that is still packed with flavor.

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Time needed

15 min preparation + 6 min cooking

Serving Size / Yield

2 servings


  • 1 1/2 lb. boneless, skinless chicken breasts, sliced
  • 2 red peppers, cut into strips
  • 2 yellow peppers, cut into strips
  • 1/2 large yellow onion, sliced
  • 1 Tbs. grape seed oil
  • Marinade:
  • 1 Tbs. grape seed oil
  • 2 Tbs. lemon juice
  • 1 1/2 tsp. pink Himalayan salt
  • 1 1/2 tsp. dried oregano
  • 1 1/2 tsp. ground cumin
  • 1 tsp. garlic powder
  • 1/2 tsp chili powder
  • 1/2 tsp. paprika
  • 1/2 tsp. crushed red pepper flakes

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Put the prepared chicken into a resealable bag. In a bowl, whisk together the ingredients for the marinade and pour it into the bag with the chicken. Seal the bag and set it aside.

On a clean cutting board prepare the peppers and onions. In a skillet, heat 1 Tbs. grape seed oil and add in the onions and peppers. Cook over medium-high heat until the peppers are tender and the onions are translucent. Remove the peppers and onions from the skillet, put them in a large bowl, cover, and set aside.

In the same skillet, cook the chicken over medium high heat for 6 minutes, or until cooked through. Return the pepper mixture to the skillet and heat through.

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