Chicken Fajitas

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These Grilled Chicken Fajitas are made with lean strips of chicken breast, bell peppers, and onions and served sizzling hot with warm tortillas and shredded cheese.

Skinny Chicken Fajitas made with lean strips of chicken breast, bell peppers and onions served sizzling hot with warm tortillas and shredded cheese. If this is your idea of delicious, you are not alone!Chicken Fajitas

My husband Tommy is a creature of habit. Anytime we eat at a Mexican restaurant, he always orders chicken fajitas. When we went to Mexico years ago, he may have ordered them almost every night! I find it amusing because I get bored of eating the same thing twice. I tend to always try something completely new to me. If you love fajitas but want some variety, try my Spicy Breakfast Fajitas, Grilled Steak Fajitas, and Shrimp Fajitas.

These healthy chicken fajitas are a regular in my home. We make them at least once a month, and the whole family enjoys them. When Madison was younger, she only liked her bell peppers raw, so I would chop some up and set them aside for her with some chicken and a tortilla. Fajitas are easy to deconstruct if your kids like to eat their foods separately.

How do you make chicken fajitas from scratch?

These easy chicken fajitas cook in about 20 minutes, making them perfect for a busy night. 

I marinate the chicken for 15-30 minutes using my favorite chicken fajita seasoning: chili powder, salt, pepper, garlic powder, and cumin combined with lime juice. I mix the peppers and onions with olive oil, salt, and pepper.

If you want to cook everything on an outdoor grill, put the peppers and onions in a cast iron skillet. If you don’t have a grill, just cook the chicken on a grill pan and the vegetables in a skillet on your stove.

Once the chicken is cooked, slice it into strips and combine with the peppers and onions. Put the mixture in a tortilla along with any other of your favorite fajita toppings.

What topping go on fajitas?

The most popular toppings for fajitas are grilled onions and bell peppers, but they’re also commonly topped with shredded cheese, pico de gallo, guacamole, and sour cream. 

What do you serve with chicken fajitas?

Mexican chicken fajitas are usually served with rice and beans, but corn is another great side. If you’re looking to keep the carb count down, cauliflower rice is an excellent option. And don’t forget the margaritas!

Beans: Instant Pot Black Beans, Mexican Pinto Beans with Queso, Instant Pot Refried Beans

Rice: Mexican Brown Rice, Mexican Cauliflower Rice, Instant Pot Cilantro Lime Rice, Cilantro Lime Cauliflower Rice

Corn: Warm Mexican Corn Salad, Corn on the Cob with Chile and Lime, Corn Tomato Avocado Salad

Chicken Fajita Variations:

  • To save carbs, use a big lettuce leaf instead of a tortilla to wrap around the fajita fillings. You can also serve the chicken and veggies over lettuce as a salad. Add fresh avocado and use salsa as a dressing.
  • Swap the chicken for skirt or flank steak.
  • For a healthier substitute for sour cream, try plain Greek yogurt.

More Mexican Recipes You’ll Love:

Lean strips of chicken breast, bell peppers and onions served sizzling hot with warm tortillas and shredded cheese. If this is your idea of delicious, you are not alone!
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Chicken Fajitas

299 Cals 39 Protein 27 Carbs 10.5 Fats
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Yield: 4 servings
COURSE: Dinner
CUISINE: Mexican
Lean strips of chicken breast, bell peppers and onions served sizzling hot with warm tortillas and shredded cheese. If this is your idea of delicious, you are not alone!

Ingredients

  • 16 oz boneless skinless chicken breasts
  • 1 red bell pepper, cut into strips
  • 1 green or poblano pepper, cut into strips
  • 1 medium onion, cut into strips
  • 3 tbsp lime juice
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • pinch ancho or Mexican chili powder,   to taste
  • salt and pepper to taste
  • 2 tsp olive oil
  • 8 reduced-carb whole wheat flour tortillas, or corn tortillas for gf

For garnish:

  • 1/2 cup reduced fat shredded Mexican cheese
  • reduced fat sour cream, optional
  • guacamole, optional

Instructions

  • Marinate the chicken with lime juice, and season with chile powder, salt, pepper, garlic powder and cumin.
  • Season vegetables with salt and pepper and toss with olive oil.
  • To grill the onions and peppers outside on the grill, use a cast iron skillet and grill covered over medium heat until tender, about 15 minutes. Or, to cook them indoors, you can use a large skillet on the stove over medium heat for 16 to 18 minutes, covered until the onions and peppers are soft.
  • Heat an outdoor grill or indoor grill pan over medium heat; grill chicken until cooked through, about 8 minutes on each side.
  • Transfer to a cutting board when done and cut into strips. Once cooked, combine with the peppers and onions.
  • Serve immediately with warmed tortillas, cheese and toppings.

Nutrition

Serving: 2fajitas, Calories: 299kcal, Carbohydrates: 27g, Protein: 39g, Fat: 10.5g, Cholesterol: 7.5mg, Sodium: 423mg, Fiber: 15.5g
WW Points Plus: 8
Keywords: Healthy Chicken Fajitas, Skinny Chicken Fajitas, The Best Chicken Fajitas, Weight Watchers Chicken Fajitas

 

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118 comments

  1. Is there anyway to tell which of your cookbook contains these recipes.  While I like to search for them online when planning I like to pull out the actual cookbook while cooking.  

    • There is a cookbook index here https://www.skinnytaste.com/cookbook-index/, but the majority of the online recipes are not in any of the books.

  2. We had these tonight. Oh my goodness, SO good! I used chicken tenderloins and whole wheat tortillas but otherwise followed the recipe exactly. This was so easy and delicious. Will definitely be making these again!

  3. I made this tonight and it was delicious . The only thing I did different was add a poblano pepper to the green/red bell peppers. And I put guacamole on the wraps. It still work in my calories, was filling, and delicious. Easy to make too. I had everything on hand that I needed to make this.

  4. Absolutely lovely! Perfect spice blend. I used a smoked chicked breast i had left over. Perfect with homemade tortillas

  5. Thanks for sharing the recipe . I really apreciate it.

  6. We veganized this, using Morningstar Farms strips instead of chicken, and barbecued it, keeping the lid on the grill to make it extra smokey. We also used Trader Joe’s corn/flour tortillas to minimize the points. The fajitas were a huge hit, and even my kids loved them. Definitely will be making them again–thanks!

  7. Skinny Taste,
    Once again you have mastered another recipe!!!!! I have coconut curried my husband so much, he was ready for something new and this hit the spot!!! I added some fresh corn with cotija and some homemade salsa.. Who needs to go out????!!

  8. I have a question. This is listed as 4 Freestyle points, but when I put it in the recipe calculator, it comes out at 11 Freestyle points. I’m wondering where I’ve gone wrong. My wife and I super love this recipe, it’s a staple for us in the summer!

    • Hi Shane. The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting 0 points foods such as eggs, chicken, fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, that is why.

      The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”)

  9. Hi Gina,

    Quick question…do your counts count in the cheese and tortillas? or is it just the chicken and peppers?

    Thank you! Love this recipe!!

  10. We LOVE these! This is a weekly staple in our home and my husband (who’s Mexican) says this is better than he’s ever had homemade or in a restaurant. Thank you for this recipe!

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  12. Made these today.  They were yummmy!  I made a simple pico de gallo with tomatoes, onion, cilantro and lemon juice and added it with the cheese and sour cream.  Thanks Gina!