May 26, 2015

Chicken Fajitas

We've been on a Chicken Fajita kick lately… as in every other week. Not only are they simple to make, they are also a healthy option [we prefer whole wheat tortillas, organic chicken and veggies, and plain 0% Greek yogurt instead of sour cream.]

*A helpful tip: Make enough so you have leftovers for the next evening. All you need to do is reheat and devour. A perfect weeknight dinner option!

Recipe adapted from Spend with Pennies.


  • 2 packages boneless, skinless chicken breast
  • 1 package whole wheat tortillas
  • 1 small Vidalia onion
  • 1 lime
  • 2 bell peppers
  • EVOO
  • Chili powder, a few taps
  • Paprika, a few taps
  • Garlic powder, a few taps
  • Cumin, a few taps
  • Salt and Pepper, to taste


  1. Cut the chicken, onion and bell peppers into strips.
  2. In a small bowl, prepare the fajita seasoning: juice of half a lime, 1 tablespoon EVOO, chili powder, paprika, garlic powder, cumin, and salt and pepper. Mix thoroughly to combine. Toss the sliced chicken strips in the fajita seasoning, making sure to coat evenly. 
  3. In a saucepan, heat EVOO over medium heat. Once pan is hot, add the coated chicken. Cook for 5-7 minutes, or until all of the pieces are cooked through. Remove chicken and add the sliced onions and bell peppers. Cook until onions are translucent.
  4. Add chicken back to the pan and combine with the cooked onions and peppers. Warm tortillas just prior to serving.
  5. Build your fajita and enjoy!

*We like to top ours with Peach/Mango/Pineapple salsa (whichever we have on hand at the time), freshly grated cheese, fresh squeezed lime, avocado and plain Greek yogurt. How do you build your fajitas?

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