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Chicken Fajitas

Total Time45 minutes
Servings: 4
Calories: 498kcal

Ingredients

  • 1 pound boneless, skinless chicken breast (cut into thin strips)
  • 8 fajita-sized soft flour tortillas
  • 2 teaspoon olive oil
  • 2 bell peppers (cut into thin strips)
  • 1 cup red onion (cut into thin strips)
  • 3 garlic cloves (minced)
  • 2 green onions (chopped)

Marinade

  • 2 tablespoon lemon juice
  • 1 teaspoon olive oil
  • 1 teaspoon dried oregano
  • ½ teaspoon smoked paprika
  • ½ teaspoon chili powder
  • ½ teaspoon salt
  • ¼ teaspoon cumin powder

Fajita toppings

  • ½ cup nonfat Greek yogurt
  • ½ cup salsa (lowest-sodium you can find)
  • 4 ounces reduced-fat Cheddar cheese (or Monterrey Jack)

Instructions

  • Mix together the marinade ingredients and add the sliced chicken strips. Stir it all together, cover with plastic wrap, and set it in the fridge for 30 minutes.
  • Heat 2 teaspoon oil in a skillet over medium heat. Cook the sliced peppers, sliced onion, chopped green onions and minced garlic until the vegetables are soft. Remove from skillet and set aside
  • Turn the heat up to medium high, and cook the chicken in the same skillet.
  • Stir the chicken and the vegetable mixture together.
  • Cover the tortillas with a damp paper towel and some plastic wrap, and microwave them for about 10 to 20 seconds, until warm.
  • Load the chicken-and-vegetable mixture into the warm tortillas, and top with cheese, Greek yogurt, and salsa. I'm not being paid by them, but Green Mountain Gringo sells the lowest-sodium salsa I've found so far.