Chicken Fajitas (Light)

By using lean chicken breast, minimal olive oil, and fiber-rich whole wheat tortillas, we keep the classic fajita flavor high while significantly lowering the fat and glycemic index.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (2 servings), not per serving.

• 300g boneless, skinless chicken breast, cut into strips · 319 kcal in the whole recipe
• 1 medium red bell pepper, sliced into strips · 20 kcal in the whole recipe
• 1 medium green bell pepper, sliced into strips · 20 kcal in the whole recipe
• 1 small onion, sliced · 40 kcal in the whole recipe
• 1 tablespoon olive oil · 108 kcal in the whole recipe
• 2 medium whole wheat tortillas · 254 kcal in the whole recipe
• 1 tablespoon fresh lime juice · 4 kcal in the whole recipe
• Fajita seasoning (cumin, garlic powder, paprika, salt, and black pepper)

Method

1. Mix the chicken strips with half of the olive oil, lime juice, and fajita seasoning in a bowl. In another bowl, toss the sliced peppers and onions with the remaining olive oil.

   

2. Heat a large skillet over medium-high heat. Add the chicken strips and sauté for 5-6 minutes until cooked through and lightly browned. Transfer the chicken to a plate.

   

3. In the same skillet, add the onions and peppers. Sauté for 3-4 minutes over high heat until they are tender-crisp and slightly charred. Return the chicken to the skillet and toss to combine for 1 minute.

   

4. Warm the whole wheat tortillas in a dry pan for 30 seconds on each side, then fill them with the chicken and vegetable mixture and serve.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.